Bagels with Dried Apricots

To cook the recipe baking bagels with dried apricots, warm the milk slightly so that it is warm, but by no means hot. Add dry yeast to warm milk, and if you use dry yeast - their amount is 40 g. Mix with a whisk and set aside for 15 minutes. To make the yeast fit better, it is better to cover it with a film.

Sift flour into a separate bowl, add salt, sugar and mix everything well so that there are no lumps.

Powdered milk can clump over time, forming lumps. To make it easier to work with it, it should be sifted through a sieve. Pour milk powder into eggs and beat lightly with a whisk until smooth.

Put the approached yeast and eggs with milk into dry products, then gently mix with your fingers clockwise until all the ingredients are combined into a homogeneous lump.

Put the dough on the board and with both hands stretch it over the table, tearing it, then collect it in a ball and stretch it again, practically smearing the dough over the surface.

Then, with both hands, pull one side of the dough up towards you, fold it in half, covering the stuck part of the dough to the table, like a hood. Continue kneading the dough in this way for about 5 minutes.

Collect the dough with a scraper in a lump, and then flatten it, stretching it so that you get a square. Put butter at room temperature in the middle of the dough. Connect the edges of the dough so that the oil is inside.

And again we begin to knead the dough, here you need to imagine yourself as a child, you need to knead the dough, also rubbing it over the surface, tear, connect and tear again.

Next, collect the dough in a lump and repeat kneading, lifting it up to you, without tearing it off the table, folding it in half, covering it like a hood. So knead 10-15 times, then transfer the dough to a proofing bowl, cover with a film and set aside in a warm place for 50 minutes.

Put the risen dough on a floured surface and cut the dough in a spiral with a knife so that you get a long wisp.

Cut the dough into 12 pieces, roll each piece into a ball. Cover the dough balls with plastic wrap and let rest for 10-15 minutes.

When the balls are ready, put them on a floured surface and flatten the ball with the palm of your hand, giving the forum cakes. Bend one side of the cake to the middle and flatten, do the same with the other side. With both hands, roll the dough over the surface into a wisp.

The formed wisp now needs to be rolled out with a rolling pin so that one side is twice as wide as the other. When rolling, pull one side towards you. Put dried apricots on the prepared strip of dough and, pulling the other side, twist into a bagel from the larger side to the smaller one.

To make the bagels even more magnificent, they need to be put back on proofing. Line a baking sheet with baking paper, lay out the bagels, cover with cling film and put in heat for 50-60 minutes.

When the bagels come up, grease them with beaten yolk and put in an oven preheated to 200°C (390°F). Bake bagels with dried apricots for 10-12 minutes.