Rolls with raspberry jam
Suddenly I wanted bagels, such as in childhood ... The jam was from summer preparations, and the dough is prepared very quickly. Beautiful turned out - do not take your eyes off. Also delicious. Not exquisite, but so real, homely, everyday. It is clear that raspberry jam can be replaced with any other favorite.
Ingredients
- 1/4 cup walnuts or hazelnuts, your choice
- 2 tsp. sugar brown sugar
- 1/2 h. l. cocoa
- 1/2 tsp cinnamon
- 6 art. l. raspberry jam
- powdered sugar for sprinkling
- 2 tbsp. l. raspberry liqueur (optional)
- 225 g butter at room temperature
- 200 g cream cheese, Philadelphia type, at room temperature (you can use thick sour cream, then you will have to add a little more flour)
- 2 Art. l. Sahara
- 1 tsp vanilla extract
- a pinch of salt
- 2 1/4 st. flour (glass = 240 grams)
Cooking
Step 1
Preheat oven to 180 degrees.
Step 2
Whisk the butter and Philadelphia cheese thoroughly in a mixer. Add salt, sugar, vanilla extract and half of the flour. Mix well. Then add the rest of the flour and mix thoroughly again.
Step 3
Divide the dough into two parts. You can put one part in the freezer until the next time. Roll out one half of the dough on a floured surface into a round shape. Spread with jam mixed with liquor as shown in the photo, leaving the center free. Sprinkle with cocoa, cinnamon and chopped nuts.
Step 4
Divide the dough into segments using a pizza cutter.
Step 5
Roll each segment into a bagel, starting with the thick edge, and bend it slightly.
Step 6
Place the rolls on a baking sheet lined with parchment paper and bake in the oven until golden (about 20-25 minutes).
Step 7
When the bagels have cooled, sprinkle them with powdered sugar.