Hello everyone! Today, I’m excited to share with you a recipe for incredibly appetizing, soft, and flavorful bagels made with yeast dough and filled with a delightful curd filling.
Cooking Method:
Start by activating the yeast. Add one tablespoon of sugar to the yeast and mix it with warm milk. Allow the mixture to sit in a warm place to activate.
In a large bowl, beat two eggs with a pinch of salt until smooth.
Add sugar, vanilla sugar, and the activated yeast mixture to the beaten eggs. Mix everything thoroughly.
Gradually add flour to the mixture, kneading the dough first with a spoon.
When the dough begins to form a cohesive mass, transfer it to a floured surface and continue kneading.
Gradually add softened butter to the dough, incorporating it in parts. If needed, add more flour to achieve the desired consistency.
Knead the dough for at least ten minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a bowl greased with vegetable oil. Cover the bowl and let the dough rise in a warm place for an hour. I usually use the oven with the light on. After an hour, knead the dough again and let it rise for another hour.
While the dough is rising, prepare the filling. Combine sugar, vanilla sugar, and an egg with cottage cheese. Add a teaspoon of starch or flour to thicken the mixture.
Divide the risen dough into two portions and shape each into a round ball. Allow them to rest on the table, covered with cling film, for 15 minutes to make the dough softer and more pliable.
Roll out each portion of dough into a thin round layer on a floured surface.
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