Finger dough with filling. Fingers with jam: recipe from yeast dough

How wonderful it is when the house is filled with the aroma of delicious homemade baked goods, and the family gathers around the table to taste a new culinary masterpiece.

A large variety of recipes allow housewives to show their limitless imagination. Buns, pies, cookies, cakes - all this is a real holiday for those with a sweet tooth!
I offer a not at all complicated recipe for homemade baked goods - fingers with jam. To prepare them you will need very few ingredients, but the result will exceed all expectations.
So, to prepare them you will need:
200 grams of butter, which can be replaced with spread;
40 grams of pressed baker's yeast;
2 packets of vanilla sugar;
150 ml milk;
600-700 grams of wheat flour;
3-4 tablespoons of thick fruit jam.

Cooking recipe.
The butter should first be removed from the refrigerator so that it becomes soft.
In a separate bowl, grind it with vanilla sugar and a small amount of flour.

Heat the milk on the stove and dilute the required amount of yeast in it. Milk should not be hot, its optimal temperature is 40C.
Add the milk-yeast mixture to the butter and flour, mix well. Gradually add the remaining flour and knead the dough. It turns out to be very elastic and lags well from the hands.

Divide it into 6-8 parts

Roll out each part into a circle with a rolling pin and cut it into segments. Place a small amount of jam on the edge of each of them and twist.

Grease a baking sheet with vegetable oil. Turn on the oven. Place your fingers, first dipping each one in sugar.
Bake at 200 C until golden brown.

Fingers with jam turn out incredibly tender and tasty. They just melt in your mouth! Alternatively, you can use boiled condensed milk or chocolate pieces for the filling.

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.

Fingers: is it a cookie or a croissant?

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 other confectionery products and 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, the original “Finger with Jam” cookies are made 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 prepare this delicate pastry, 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 the freezer - it will freeze and be easy to grate. 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 a matter of minutes, we collect the dough into a ball, wrap it in cling film and put it 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 of good quality butter or 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 with 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 according to their own signature recipe, but not everyone is capable of such culinary feats, so it is better to take the path of least resistance and take ready-made 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 done 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 an ordinary bun with filling, the only difference is in the size of the finished product: a finger with jam is small, and a 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, 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.

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. quicklime baking soda no slide.
Then add all the flour in small portions to the sour cream. Gently stir the mixture as you add flour.
Knead the sour cream dough thoroughly 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.
This concludes the step-by-step recipe with photos. 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, decorated with a sprig of mint, served 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

Shortbread dough is a real lifesaver for housewives: it’s quick and easy to prepare; liked by both adults and children; goes well with a wide variety of 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 tasty 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:

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;
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.

A depression is made in the pile of sifted flour;
To add others necessary products, flour should not be on the table, but in a convenient container;
Place sour cream in the “hole” made, then a piece of soft butter, don’t forget to add a little salt to the mass;
Knead the elastic shortbread dough and put it in a cool place for an hour, wrapped in a bag or cling film;
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 shortbread 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 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).

Sift flour and mix with sugar;
Place cold margarine in the center and chop together with flour and sugar into crumbs;
In the process of creating the dough (“cutting”) it is poured cold water spoonful;
Wrap the formed lump of dough in film and send it to a cool place for some time;
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 is 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.

Beat the chopped butter from the refrigerator in a bowl with a mixer until it becomes fluffy;
Gradually add milk, yolk, powdered sugar to the butter;
Do not stop the beating process until all ingredients are mixed;
Salt everything and begin to gradually add flour;
Stop beating the mass as soon as a large lump begins to form in the bowl near the mixer beaters;
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;
The marmalade filling is used both in its entirety and in small pieces;
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 are 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:

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;
Add all other products to the butter in a cup: sour cream, egg, soda. Gradually add flour carefully. Salt the mass;
Shortbread dough does not need to be kneaded “cool”. It should be non-sticky and elastic;
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;
Then you need to drain the water, add sugar, and mix. Instead of sugar, powdered sugar or honey is also used;
Now we choose any of the two methods of sculpting products (which are described in the first recipe) and make bagels;
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 the detailed recipe for making it.

Sometimes female body gives strange signals: either he wants something sweet or 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 fruit - easy to thicken by adding crushed nuts.

Baking sooner or later is mastered by any housewife - at least for the purpose of treating her children with delicacies. And among all the variety of sweets, fingers with jam have gained the most popularity. The recipe for such bagels and the secrets to it are passed down from generation to generation. The already grown daughters remember their mother’s delicacy with nostalgia and try to do the same for their descendants.

Fingers with puff pastry jam

Whatever you say, the development of the culinary industry has made the life of modern chefs much easier. Now it is much easier than before to bake puff pastries with jam. is no longer of much interest to eternally busy cooks. All you have to do is go to the nearest supermarket and buy a package of ready-made ones. After defrosting it, you can immediately begin making the coveted bagels. And you won’t need additional products, and the kitchen will remain much cleaner. If you decide to make fingers with jam from the finished dough, the step-by-step recipe will look like this.

The table is lightly sprinkled with flour.
Roll out a layer of dough - not too thick, but so that it does not show through.
Triangles are cut. What size is up to you. The larger the “cut”, the larger the bagels will be.
Place a spoonful of jam on the wide edge of the triangle and gently roll the dough.
The oven sheet is lined with baking paper or greased. Prepared fingers with jam are laid out. The recipe advises brushing them with beaten egg on top for a blush, but you can ignore this recommendation.
The baking sheet is placed in the oven preheated to 200 degrees.
The finished bagels are sprinkled with powdered sugar or poured over melted chocolate.

All! The kids are probably already hovering around the kitchen, waiting for their dessert.

Yeast fingers with jam

Classic sponge dough requires " light hand" Even experienced chefs cannot guarantee a 100% successful result. That's why we offer a simpler dough from which you can make delicious fingers with jam. Step by step recipe that's how it is.

A glass of milk is heated to body temperature or slightly more; Three tablespoons of sugar are dissolved in it and yeast (70 g) is diluted.
A small 350 g pack of margarine is placed on a flour mound and chopped into crumbs with a knife.
Add milk with a cap of yeast, add vanillin (if you like it) and knead the dough.
Wrapped in film or a plastic bag, it is hidden in the refrigerator for a couple of hours.
The dough is rolled out, cut (in rhombuses or triangles), jam is added, and bagels are rolled.

The last steps are standard: sheet - oven - sprinkle with powder. The finished fingers turn out fluffy, and the dough for them, as you can see, is simpler than sponge dough.

Shortcrust pastry fingers

What can they build from such dough? A wide variety of cookies, cakes and pastries are appreciated by those with a sweet tooth. This delicious list also includes shortbread fingers with jam. The recipe is easy to follow even for a fairly inexperienced cook. Flour is sifted into a deep bowl. A hole is made in the center of the slide, into which a quarter kilogram of melted margarine is poured, in which a quarter cup of sugar is dissolved. Add 0.5 cups with a small amount of not too fatty sour cream. The dough is kneaded. As you knead, add flour little by little. How much it will take depends on the fat content of margarine and butter. When the dough becomes homogeneous, the next steps are the same as in previous recipes: roll out, cut into diamonds or triangles, stuff them with jam and roll into rolls. The only difference is that it is quite dense, so the fingers will bake longer - about an hour.

Almost lean fingers: no yeast or oil

It turns out still delicious, and takes much less time than cooking from (although more than when using ready-made). This recipe for “Fingers with Jam” cookies starts with beating an egg with three tablespoons of sugar. When the mass reaches a foam state, add a teaspoon of natural honey, five large spoons of sour cream and a little salt. Sifted flour (one and a half cups) is mixed with a heaping teaspoon of baking powder and poured into the mixture. After kneading and resting for a short time, a soft but elastic dough is obtained. Fingers with jam are already spinning out of it in the usual way. The recipe calls for 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 thicker jam.