Dissolve the yeast in warm milk, stirring to pour a Cup of flour. In bowl, lightly beat egg with salt, sugar, vanilla, vegetable oil, add the mixture to the dough, adding the remaining flour and knead elastic dough, put the dough in a oiled pan, cover it with a lid, wrap and leave for 1.5 hours, during which time the dough will increase in volume 2 times. Oil, remove from refrigerator in advance, it should be as sour cream on density, but not podoplanin. Punch down the risen dough (the dough should be cool so that it does not melt the butter), sprinkle table with flour, roll out the dough to a thickness of 5-8 mm cut the dough into 3 equal parts, but not cutting but just outlining the contours of the back of a knife. On the middle part of the test apply a thin layer of oil,

The left end of the smeared layer to cover the middle part and oil formed the second layer, then cover this layer with the free end of the test.

The resulting seaming sprinkle flour on two sides, again roll out into a thin layer with a thickness of 1-1.5 see the surface of the dough to clean up flour brush

And repeat all the same as described above, to do so 3-4 times until the oil runs out, then wrap the dough in cling film and put into the refrigerator for 30 minutes

Then the dough can be divided into 2 parts, roll out thinly, cut into sectors, and make bagels with any filling, I did the sweets "jelly" and chocolate

Baking tray lay a parchment, grease it with butter, fold bagels at a distance from each other, to give a time for 20 minutes covered with foil, heat the oven to 200-220 degrees, approached the bagels, brush with beaten egg

Bake until Golden brown, hot sprinkle with powdered sugar.