Jam fingers: recipe from yeast dough. Puff and sand fingers with jam

Baking sooner or later mastered by any housewife - at least with the aim of treating their children with treats. And among the whole variety of sweets, the most popular were fingers with jam. The recipe for such bagels and the secrets to it pass from generation to generation. Already grown daughters with nostalgia remember their mother’s delicacy and try to do the same for their descendants.

Puff pastry sticks

Whatever you say, the development of the culinary industry greatly facilitated the life of modern chefs. Now it is much easier than before to bake puff fingers with jam. The recipe for the test is not very interesting for forever busy culinary experts. It is enough to walk to the nearest supermarket and buy the finished package. After thawing it, you can immediately proceed to the manufacture of coveted bagels. And additional products will not be needed, and the kitchen will remain much cleaner. If you decide to make jam sticks from the finished dough, a step-by-step recipe will look like this.

1. The table is lightly sprinkled with flour.
2. A sheet of dough is rolling out - not too thick, but not to be visible.
3. Triangles are cut. What size is up to you. The larger the cut, the greater the size of the bagels.
4. A spoon of jam is placed on the wide edge of the triangle, and the dough rolls neatly.
5. The oven sheet is lined with baking paper or greased. Prepared fingers are laid out with jam. The recipe advises to grease them with a beaten egg on top - for a blush, but you can neglect this recommendation.
6. The baking sheet is placed in the oven, heated to 200 degrees.
7. Ready bagels are sprinkled with powdered sugar or poured with melted chocolate.

Everything! Children are probably already spinning in the kitchen waiting for their dessert.

Yeast Jam Fingers

Classic dough dough requires a light hand. Even experienced chefs cannot guarantee the absolute success of the result. Therefore, we offer a simpler dough, from which you can cook delicious fingers with jam. The step-by-step recipe is as follows.

1. A glass of milk is heated to body temperature or a little more; three tablespoons of sugar are dissolved in it and yeast (70 g) is bred.
2. A small packet of 350 g margarine is laid out on a flour hill and chopped into a crumb with a knife.
3. Milk with a cap of yeast is added, vanillin is poured (if you like it) and the dough is kneaded.
4. Wrapped in plastic or plastic bag, it is hidden in the refrigerator for a couple of hours.
5. The dough is rolled out, cut (with diamonds or triangles), jammed, bagels are twisted.

The last steps are standard: sheet - oven - sprinkle with powder. Ready fingers turn out to be magnificent, and the dough for them, as you see, is easier than the dough.

Shortcrust fingers

What just do not build from such a test! A variety of cookies, cakes and pastries are appreciated by the sweet tooth. This tasty list also has sand fingers with jam. The recipe is easily executed even by a rather inexperienced cook. Flour is sown in a deep bowl. A hole is made in the center of the hill, where a quarter kilogram of melted margarine is poured, in which a quarter glass of sugar is dissolved. To this is added 0.5 cups with a little not too oily sour cream. Knead the dough. As you knead, a little flour is added. How much it will go depends on the fat content of margarine and oil. When the dough becomes homogeneous, the following steps are the same as in the previous recipes: roll, cut rhombuses or triangles, stuff them with jam and roll them into rolls. The only difference is that the shortbread dough is quite dense, so the fingers will bake longer - about an hour.

Almost lean fingers: without yeast and oil

It turns out still delicious, and takes much less time than cooking from yeast dough (although more than using ready-made). Such a cookie recipe “Jam Fingers” begins with beating an egg with three tablespoons of sugar. When the mass reaches the state of foam, a teaspoon of natural honey, five large spoons of sour cream and a little salt are added. Sifted flour (one and a half cups) is mixed with a teaspoon of baking powder (with a slide!) And poured into the mixture. After kneading and short aging, a soft but elastic dough is obtained. Fingers with jam are already spinning from it in the usual way. The recipe involves adding a small amount of starch to the jam to prevent leakage. But it is not necessary to follow it. It’s better to take a thicker jam.