In a glass of warm milk to dissolve the sugar, on the surface, add dry yeast, do not stir, cover with a cloth and leave to activate the yeast (the formation of a cap).

Weigh flour, finely grate it frozen butter and mash with your hands.

Once yeast is activated, pour them into the butter-flour crumbs, add the eggs, vanilla sugar, sour cream and salt. Knead the dough. (You can by hand, bread machine or a kitchen machine). The finished dough should gather into a ball, to be flexible. When hand kneading will be tempted to add flour, it is not necessary to do this! Hands the dough is kneaded for a long time, but it always does. The dough is mixed, once it stops sticking to your fingers.

Lay the dough in the bowl, close with cling film and send in the refrigerator for at least 2-3 hours.

Prepare the filling. Apples peel, core, slice. In a skillet, melt the butter (1/2 slice), and pour half a serving of honey, pour the apples and pricolici to caramelize them. I cooked in 2 stages, so the apples do not turn into mashed potatoes, rarely interfere with and tidy! Cool. The recipe is not for the sweet tooth, if you're a fan of sweet, then the amount of sugar you can increase in test, and apples!

After two or three hours the dough will double in volume. On a lightly floured surface roll out half into a circle with a diameter of about 35-40 cm Cut into triangular sectors.

In the wide base of the triangular sector to put the filling, carefully wrap it, so as not emerged juice, and then roll the bagel.

To put the delay on 1 hour. Each roll brush with beaten egg and generously sprinkle with sugar. Bagels is expected to grow more than 2 times. Bake in a preheated 180*C oven for 15-20 minutes. (Focus on features and capabilities of your oven! Time and temperature are approximate!)