Baked yeast fingers.

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  • Preparation


  • Cooking your fingers should begin by preparing the ingredients required for the recipe. Then immediately begin mixing the ingredients for the dough.


  • In order to knead the dough, you need to mix sour cream with a pinch of salt and 1 tsp in a deep container. unslaked baking soda without a slide.


  • Then add all the flour in small portions to the sour cream. Gently stir the mixture as you add flour. Knead sour cream dough it needs to be done carefully and for a long time.


  • The bagel base should be smooth and uniform.


  • The finished dough should be soft, but not stick to your hands. Designed in the shape of a ball, it should not blur (see photo). Divide the resulting mass into two round parts.


  • Roll out each bun into a round layer with a diameter of 40 cm and divide it, like a pizza, into 12 segments. Place 1 tsp on each section closer to the wide part. thick jam. Then roll all the filled pieces of dough from the wide edge to the narrow one.


  • Place the curled fingers on a baking sheet sprinkled with flour, at a short distance from each other, as the baked goods will increase slightly in volume. Bake the fingers with jam in an oven preheated to 200 degrees Celsius for approximately 20-30 minutes.


  • or until dark golden brown. On this step by step recipe with the photo comes to an end. Sprinkle the hot cookies with powder; you can also dust them with cinnamon or cocoa if desired, and then let them cool slightly. Ready-made delicious shortbread fingers with apple jam

, garnished with a sprig of mint, serve with tea, coffee or milk. Bon appetit!

The recipe has a simple technology, which includes kneading the dough, rolling out the base in the form of a flat circle, cutting the flatbread like a pizza and rolling triangles with the addition of jam.

KBJU and composition for the entire dish Anyone who has tried this pastry will never forget it: small bagels with jam inside are so light in taste that you can eat a whole half a kilo without even noticing that there are seeds or nuts. This article provides several simple recipes

with a photo of fingers with jam for fans of this delicious delicacy.

This pastry is called “fingers” in many recipes. With jam, cottage cheese, nuts or marmalade, these little sweet delicacies have won the hearts of all sweet tooths with their modest simplicity, but attractive taste. The fingers look like small croissants, but are no larger than the index finger of the hand, which is why they are called that.

Some scrupulous cooks zealously separate them from others. confectionery and they are very indignant when yeast bagels with jam and puff pastry croissants are also called fingers. Indeed, all these dough products have the same shape, but in fact original cookies“Finger with jam” is prepared from shortcrust pastry without eggs, based on sour cream (not even kefir, as many believe).

Classic shortcrust pastry recipe

The recipe for fingers with jam, which is available to all novice confectioners, is, of course, made from shortcrust pastry. Moreover, this particular type of cookie is considered the main one, and the remaining modifications from other types of dough are already variations on the theme of bored masters. To cook this delicate pastries, we will buy the following ingredients:

  • 0.5 kg of quality margarine;
  • 0.5 liters of sour cream;
  • 600-650 grams of wheat flour;
  • 0.5 teaspoons of soda, quenched with vinegar;
  • jam for filling;
  • powdered sugar for sprinkling the finished product.

As you can see from the ingredients, the recipe for fingers with jam is quite simple and does not require any special “secret” ingredients, but despite its apparent simplicity, the finished cookies are so tasty that you can eat a lot and not even notice.

Preparing the dough is very simple: margarine is grated, so ten minutes before cooking it is better to put it in freezer- it will freeze and rub easily. Sift the flour twice, mix with soda and margarine, rubbing the mixture with your hands until it becomes crumbs. This is the traditional procedure for making shortcrust pastry. Next, when the mixture becomes relatively homogeneous, add sour cream and knead the dough. It should be plastic, but not sticky to the table or hands, and if there is not enough flour, you can add a little to the required consistency. Try not to knead for a long time, because shortbread dough categorically does not like it: it gets clogged and the finished products become dense and tight. Therefore in in a matter of minutes collect the dough into a ball, wrap it in cling film and place in the refrigerator for at least an hour.

Yeast recipe

Recipe for fingers with jam yeast dough is in many ways similar to making filled buns, the difference is mainly in the shaping of the product. List of required products:

  • 2 eggs;
  • 2 cups yogurt or kefir, you can also use fermented baked milk;
  • 60 grams of margarine, which can be replaced with butter if desired;
  • 4 tbsp. spoons of granulated sugar;
  • 1 small packet of dry yeast, usually 12 grams;
  • 5 cups wheat flour;
  • a pinch of salt, vanilla, jam for filling.

The dough is prepared using the classic sponge method: heat the yogurt a little (body temperature) and dissolve a spoonful of sugar and yeast in it, let the mixture stand for ten minutes. The mass will actively foam - this is an indication that the yeast has activated and the fermentation process has begun. Separately mix the eggs with the remaining sugar, add melted margarine and vanilla. This mass is added to the dough and thoroughly mixed with it to a uniform consistency. Next, gradually add the sifted flour, gradually kneading the dough. The amount of flour in the recipe is indicated approximately, and if a lump of dough begins to form with less amount, then there is no need to mix in the rest - the baked goods will turn out airy if little flour is used.

Knead the dough thoroughly with your hands in different directions, forming a smooth and elastic lump, then place it in a clean bowl and cover with a towel. Place the dough in a warm place and let it rise for an hour or an hour and a half: it should at least double in volume. Next, mix it on the table and form cookies.

Another version of the finger test

There is another recipe for fingers with jam made from shortcrust pastry, but the products made from it are fluffier and more like bagels. To prepare we take:

  • 2 eggs;
  • 200 grams butter or good quality margarine;
  • 1 glass of curdled milk;
  • 1/3 teaspoon of baking soda, quenched with vinegar;
  • 600-650 grams of wheat flour;
  • vanillin;
  • jam for filling, powdered sugar for sprinkling the finished product.

Soften the butter in a warm place and grind with flour until it becomes a mealy, fatty crumb, separately mix the curdled milk, vanilla and eggs, beat lightly with a whisk. Pour the mixture into the buttery crumbs, add soda and knead the dough.

If the dough sticks too much to the table, then you should add a little more flour, because gluten varies, so the amount in the recipe is always approximate. Let the dough rest for about ten minutes and then you can begin shaping the products.

Which jam is better to use?

To prepare the fingers, you should use thick jam, since during the baking process it heats up and becomes more liquid. If the product is not initially thick enough, the products will float and the jam itself will burn, making the baked goods unattractive in appearance. Moreover, it is the thick jam that helps the finger maintain an even and beautiful shape, so you should be careful when choosing a product. Apple and pear jam, as well as plums, go very well with shortbread dough. For yeast dough fingers, you can take more delicate varieties: strawberries or raspberries, and you can also use confiture from any fruit or berry.

How to form a product correctly?

To form fingers with jam according to the recipe, or rather, according to tradition, you need to roll out the dough into a layer no more than 3-4 mm thick, cut circles with a small saucer and cut each circle into eight sectors with a knife.

Place a little jam on the edge of each segment with a teaspoon and roll it into a roll: from the wide edge to the narrow. They should not be too thick or with too many turns: three or four turns of a piece of dough is quite enough, and too thick ones will not bake inside.

Bakery

If you used a recipe for fingers with jam on dry yeast, then after molding, place the product on a baking sheet and let the dough rise for 10-15 minutes. Next, brush the tops of the fingers with beaten egg and bake the bagels in the oven at 200 degrees until bright golden brown for no more than twenty minutes. Sprinkle the finished and still warm baked goods powdered sugar, to which you can add a little cinnamon or vanilla for flavor.

If you used a recipe for fingers with jam without yeast, then proofing is not needed - the baking sheet with the products is immediately sent to the oven. There is also no need to grease the shortcrust pastry fingers with egg; once baked and still warm, sprinkle them generously with powdered sugar.

From puff pastry

You can also make “Fingers with Jam” cookies using a recipe from puff pastry, which can be bought at any supermarket. Of course, experienced craftswomen can prepare the dough at home in their own way. signature recipe, but not everyone is capable of such culinary feats, so it’s better to take the path of least resistance and take it already ready dough. Pre-defrost, and then roll out the layer and cut the dough into strips no more than ten centimeters wide. We cut each strip into small elongated triangles, place jam on the wide edge and roll it into a bagel. Place them on a baking sheet and sprinkle generously cold water, it will do puff pastry even more lush and loose. Bake at 220 degrees until cooked and while still hot, sprinkle with powdered sugar on all sides.

Such a product is often called croissants, and this is true, because croissant is a French name, which implies a regular bun with filling, the only difference is the size of the finished product: the finger with jam is small, and the croissant is three times larger.

Calorie content

The energy value of baked goods of this kind depends on the dough from which they were prepared:

  • The calorie content of fingers with jam according to the yeast recipe is 290 kcal per 100 grams.
  • Shortcrust pastry fingers - 410 calories.
  • Kefir bagels have a calorie content of 280 kcal per one hundred gram serving.
  • Puff pastry fingers - 295 calories.

From this list it becomes clear that shortcrust pastry fingers are the most high-calorie, although the most delicious of all. To reduce the calorie content of the product, you don’t have to sprinkle it with powdered sugar, but this will reduce the taste qualities, because there is practically no sugar in the dough itself.

In any case, you should definitely prepare fingers with jam for your loved ones, because there is nothing better than fragrant pastries with a cup of hot tea or cocoa on a cold winter day.

The best way to please your family is to cook something new. Especially when the preparation does not take much time, and the result will exceed all expectations. To surprise your sweet tooth with fingers, you need to know at least one simple recipe. Let's start with it.

Fingers with jam: necessary ingredients

To prepare these bagels we will need:

  • 200 g butter margarine;
  • 200 g thick sour cream;
  • 1 tsp. baking powder for dough;
  • 3 tbsp. l. Sahara;
  • 350 g flour;
  • 200 g of any fruit jam (the main condition is that the jam should be thick);
  • powdered sugar for sprinkling finished fingers.

Yeast-free recipe for making fingers

Our baked goods should turn out tender, light and fluffy even without the use of yeast.

Rolling up our sleeves, let's get down to business.

  1. First you need to melt the margarine. It should not boil, so we use it to soften it water bath or, melt margarine using a microwave oven.
  2. The melted margarine must be cooled slightly and placed in a large container in which you will knead the dough. You need to add sour cream and sugar to margarine. Stir the resulting mass until smooth.
  3. You need to mix the dry ingredients. To do this, mix the sifted flour in a separate bowl along with baking powder. If you don’t have baking powder in your arsenal, you can replace it with soda. Note that soda must be added half of the required amount of baking powder.
  4. Now you need to knead the dough. It doesn't have to be cool! The resulting mass must be wrapped in cling film and refrigerated for about an hour.

Forming fingers with jam

When the dough is ready, we move on to shaping our fingers:

  1. Divide the chilled dough into parts. Roll out each part into a circle approximately 5 mm thick. The circle must be cut into equal sectors-triangles. Place jam on the edge of each triangle.
  2. It is necessary to understand that the jam must be thick. In the oven, the jam will become liquid and may leak out of the bagels. This must be taken into account when securing the edges.
  3. Each of the triangles must be folded towards the middle.
  4. Place the preparations on a baking sheet lined with parchment and greased with butter. Place the baking sheet in a preheated oven and bake for 25-30 minutes.
  5. Finished fingers with jam can be sprinkled with powdered sugar.

Recipe for fingers with jam on yeast dough

You can also make bagels using yeast. Then they will be fluffy and rosy.

For this you will need:

  • 0.5 glasses of milk;
  • dry or fresh yeast;
  • 7 tbsp. l. Sahara;
  • 0.5 kg flour;
  • 200 g margarine;
  • 1 egg;
  • fruit jam;
  • powdered sugar.

In this case, the fingers are prepared as follows:

  1. We start by preparing the dough: you need to slightly warm the milk, then add dry yeast (1 tbsp) or fresh yeast (40 g). Then add 1 tbsp. l. sugar, mix the mixture well. The dough must be left warm for 20-30 minutes.
  2. After the dough has risen, add the egg, 6 tbsp. l. sugar and melted margarine. This must be done quickly and carefully so that the warm margarine does not curdle. Add sifted flour to the mixture and knead into a homogeneous dough.
  3. Ready-made dough by analogy with preparation yeast-free dough for fingers with jam, roll out into a layer 5 mm thick and cut into equal triangles.
  4. Place jam on the base of each triangle and fold it towards the top. You can diversify the taste by adding finely chopped nuts or raisins to the jam.
  5. Unlike yeast-free dough, we do not bake these fingers right away. First, place them on a baking sheet lined with parchment, then cover with a napkin and leave to “distance” for 15 minutes. During this time, the dough will become fluffy and “rest” from intensive kneading.
  6. Important! It is necessary to leave a distance between your fingers, since the dough will increase in volume during baking.
  7. Bake the fingers with jam in the oven, preheated to 180 degrees, until golden brown.
  8. We also sprinkle the finished fingers with powdered sugar.

Fingers with jam are a great alternative to store-bought cookies. Enjoy your meal!

The best way to please your family is to cook something new. Especially when the preparation does not take much time, and the result will exceed all expectations. To surprise your sweet tooth with fingers, you need to know at least one simple recipe. Let's start with it.

Fingers with jam: necessary ingredients

To prepare these bagels we will need:

  • 200 g butter margarine;
  • 200 g thick sour cream;
  • 1 tsp. baking powder for dough;
  • 3 tbsp. l. Sahara;
  • 350 g flour;
  • 200 g of any fruit jam (the main condition is that the jam should be thick);
  • powdered sugar for sprinkling finished fingers.

Yeast-free recipe for making fingers

Our baked goods should turn out tender, light and fluffy even without the use of yeast.

Rolling up our sleeves, let's get down to business.

  1. First you need to melt the margarine. It should not boil, so we use a water bath to soften it or melt the margarine using a microwave oven.
  2. The melted margarine must be cooled slightly and placed in a large container in which you will knead the dough. You need to add sour cream and sugar to margarine. Stir the resulting mass until smooth.
  3. You need to mix the dry ingredients. To do this, mix the sifted flour in a separate bowl along with baking powder. If you don’t have baking powder in your arsenal, you can replace it with soda. Note that soda must be added half of the required amount of baking powder.
  4. Now you need to knead the dough. It doesn't have to be cool! The resulting mass must be wrapped in cling film and refrigerated for about an hour.

Forming fingers with jam

When the dough is ready, we move on to shaping our fingers:

  1. Divide the chilled dough into parts. Roll out each part into a circle approximately 5 mm thick. The circle must be cut into equal sectors-triangles. Place jam on the edge of each triangle.
  2. It is necessary to understand that the jam must be thick. In the oven, the jam will become liquid and may leak out of the bagels. This must be taken into account when securing the edges.
  3. Each of the triangles must be folded towards the middle.
  4. Place the preparations on a baking sheet lined with parchment and greased with butter. Place the baking sheet in a preheated oven and bake for 25-30 minutes.
  5. Finished fingers with jam can be sprinkled with powdered sugar.

Recipe for fingers with jam on yeast dough

You can also make bagels using yeast. Then they will be fluffy and rosy.

For this you will need:

  • 0.5 glasses of milk;
  • dry or fresh yeast;
  • 7 tbsp. l. Sahara;
  • 0.5 kg flour;
  • 200 g margarine;
  • 1 egg;
  • fruit jam;
  • powdered sugar.

In this case, the fingers are prepared as follows:

  1. We start by preparing the dough: you need to slightly warm the milk, then add dry yeast (1 tbsp) or fresh yeast (40 g). Then add 1 tbsp. l. sugar, mix the mixture well. The dough must be left warm for 20-30 minutes.
  2. After the dough has risen, add the egg, 6 tbsp. l. sugar and melted margarine. This must be done quickly and carefully so that the warm margarine does not curdle. Add sifted flour to the mixture and knead into a homogeneous dough.
  3. By analogy with preparing yeast-free dough for fingers with jam, roll out the finished dough into a layer 5 mm thick and cut into equal triangles.
  4. Place jam on the base of each triangle and fold it towards the top. You can diversify the taste by adding finely chopped nuts or raisins to the jam.
  5. Unlike yeast-free dough, we do not bake these fingers right away. First, place them on a baking sheet lined with parchment, then cover with a napkin and leave to “distance” for 15 minutes. During this time, the dough will become fluffy and “rest” from intensive kneading.
  6. Important! It is necessary to leave a distance between your fingers, since the dough will increase in volume during baking.
  7. Bake the fingers with jam in the oven, preheated to 180 degrees, until golden brown.
  8. We also sprinkle the finished fingers with powdered sugar.

Fingers with jam are a great alternative to store-bought cookies. Enjoy your meal!

Shortbread dough is a real lifesaver for housewives: it’s quick and easy to prepare; liked by both adults and children; goes well with the most various fillings. Shortcrust pastry bagels are a wonderful delicacy that can be served with various drinks: coffee, tea, milk. All the recipes for this delicious, delicate dessert listed below can take their rightful place in your repertoire of sweet dishes.

Recipes for your favorite sweet shortcrust pastry bagels with different fillings

Puffed products with jam

Jam - simple and delicious filling for bagels. Baking with it will be a success; all those with a sweet tooth will love this airy and delicious sweetness. So, let's look at the first recipe for bagels made from shortcrust pastry with jam detailed description and photo. Main ingredients for the dough:

  • 3-4 cups flour;
  • Butter - 200 grams;
  • Kefir - 1 glass;
  • Soda - 1 teaspoon.

Any thick jam is suitable as a filling according to the recipe. After kneading the dough and preparing the filling, you need to make the bagels themselves. There are two ways:

  1. Roll out the dough into a thin layer (about 4-5 mm) and cut into triangles. Place the filling on the wide tip and roll it up to form a bagel;
  2. Divide all the dough into small parts and then roll them into balls. Roll out each ball thinly. Place a round dish of suitable diameter on the resulting layer and trim off the excess. Cut the resulting “pancake” from the center to the edge into triangular segments (cut like a cake - into slices). The filling is placed on the lower wide part and, starting from the same wide side, the triangle is rolled up.

Bake the formed bagels with shortcrust pastry jam in a preheated oven at 200 degrees for 20-25 minutes (the products should brown until golden brown).

Crumbly bagels with jam

First, let's describe a simple easy recipe, a pliable dough that makes a wonderful crumbly dessert. Ingredients: for 400 grams of flour, take a glass of sour cream and 100 grams of butter. Salt is added to taste.

  1. A depression is made in the pile of sifted flour;
  2. To add others necessary products, flour should not be on the table, but in a convenient container;
  3. Place sour cream in the “hole” made, then a piece of soft butter, don’t forget to add a little salt to the mass;
  4. Knead elastic shortbread dough and put it for an hour, wrapped in a bag or cling film, in a cool place;
  5. Take out the dough, prepare diamonds as described in the recipe above, place non-liquid jam on them, and roll them into bagels. Bake like products with jam.

We invite you to watch a video recipe below for such delicious sand products not only with jam, but also with nuts:

Delicious treats on margarine with a juicy filling of berries or dried apricots

Fruits (cherries, apricots, raspberries) will give the sweet dish a special taste and aroma. Juicy berries will go perfectly with the crumbly and tender crumpet of bagels.

Ingredients required for shortcrust pastry:

  • 2 cups of flour;
  • 3 tablespoons of sugar (full);
  • Margarine (from the refrigerator) – 100 grams;
  • 4 tablespoons cold water.

Features of the filling in this recipe: fresh or frozen berries “flow” a lot, so they are best combined with other products. To prevent the filling from being too sour, you can add a little jam, marmalade, and sugar.

You can use one of the options below to choose from, or you can use your imagination and come up with your own:

  • Berries + some jam;
  • Prunes, dried apricots + raspberries;
  • Apricots + jam + nuts + a little sugar;
  • Dried apricots + prunes + nuts + sugar;
  • Berries + chocolate (small pieces).
  1. Sift flour and mix with sugar;
  2. Place cold margarine in the center and chop together with flour and sugar into crumbs;
  3. During the process of creating the dough (“cutting”), cold water is poured in by the spoonful;
  4. Wrap the formed lump of dough in film and send it to a cool place for some time;
  5. Then remove from the refrigerator, roll out thinly, cut according to one of the methods suggested in the first recipe, and add the filling. Shortbread dough bagels with margarine will be ready in 20-30 minutes at 200 degrees.

Ruddy “sweets” with marmalade

A dessert with this filling is sure to please, especially children. It turns out almost like candy in the dough.

Attention: after placing a hot, rosy, delicious delicacy on the table, you need to wait until it cools down, because the marmalade gets very hot, and it’s easy to burn yourself with the filling.

  • Flour - approximately 300 grams or a little more;
  • Butter - 180 grams;
  • Milk - 50 grams;
  • One egg (only the yolk is needed);
  • Powdered sugar;
  • Marmalade - 200-250 grams.
  1. Beat the chopped butter from the refrigerator in a bowl with a mixer until it becomes fluffy;
  2. Gradually add milk, yolk, powdered sugar to the butter;
  3. Do not stop the beating process until all ingredients are mixed;
  4. Salt everything and begin to gradually add flour;
  5. Stop beating the mass as soon as a large lump begins to form in the bowl near the mixer beaters;
  6. After the dough has been in the refrigerator for two hours, it can be divided into parts. While one piece is being made into bagels, let the others continue to cool;
  7. The marmalade filling is used both in its entirety and in small pieces;
  8. Place the shortbread dough pieces on a baking sheet (it can be covered with parchment) and place in hot oven. After 30-40 minutes, the rosy delicacy will be ready to eat.

Sprinkle the finished shortbread bagels with marmalade with powdered sugar.

Delicious delicacy made with sour cream and poppy seeds

Sweet pastries with poppy seed filling Suitable for a light snack and for tea gatherings. The presence of sour cream in the bagel recipe will help to obtain special elasticity for the dough, and butter will give it softness.

  • Flour - 400 grams;
  • Sour cream - 200 grams;
  • Butter - 200 grams;
  • One egg;
  • 1/3 teaspoon each of salt and soda.

What you need for the filling:

  • A pack of poppy seeds;
  • Hot water (half a glass);
  • Sugar (one tablespoon per 100 grams of poppy seeds).

Basics of making soft-textured shortbread bagels made with sour cream and poppy seeds:

  1. Grind a piece of cold butter into crumbs. To do this, you can use a food processor with a knife attachment or a regular knife;
  2. Add all other products to the butter in a cup: sour cream, egg, soda. Gradually add flour carefully. Salt the mass;
  3. Shortbread dough does not need to be kneaded “cool”. It should be non-sticky and elastic;
  4. While the dough is “ripening” in the refrigerator, the poppy seed filling is prepared. The poppy needs to be steamed. It is poured with boiling water, the dishes are covered and left for 5-10 minutes;
  5. Then you need to drain the water, add sugar, and mix. Instead of sugar, powdered sugar or honey is also used;
  6. Now we choose any of the two methods of sculpting products (which are described in the first recipe) and make bagels;
  7. Preheat the oven. Place the bagels on a baking sheet and bake for 20 minutes at 180 degrees.

Agree, you don’t always want to knead the dough for a long time, shape the products and bake them for an hour in the oven, just deciding to treat yourself to something sweet. That's why there are more simplified dessert recipes. Popular “Potato” cookie cake: unique recipes. You don't even have to bake, and the whole family can get involved in the cooking!

Or maybe you want a delicate dessert? Then Italian panna cotta is what you need. Go here to find out detailed recipe her preparations.

Sometimes the female body gives strange signals: sometimes it wants something sweet, sometimes it wants something salty. And it’s not about pregnancy at all! That's just how women are made. And now the dessert is ready, but what to do with the salty stuff? We suggest preparing pasta with seafood in cream sauce, the recipe for which is in this culinary article. Incredibly delicious!

  • To make the shortbread dough tender and crumbly, you do not need to knead it much. It is important to monitor the amount of flour: if there is more than needed, products made from it will turn out hard;
  • The ingredients, unless otherwise indicated in the recipe, are used cold;
  • Don't skip the dough cooling step. This will affect the overall taste of the bagels;
  • The top of the finished bagels is sprinkled with powdered sugar or poured over chocolate melted in a water bath;
  • I love it liquid filling- jam, juicy fresh fruits- easily thicken by adding crushed nuts.
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