Sift into a container for mixing 1 Cup of flour, mix it with yeast, put sliced butter and margarine.

Chop everything with a knife is moderately thoroughly, add the sugar, vanilla and salt. Pour in milk and stir. (Digression. The recipe originated before the era of dry yeast, and the original fresh yeast dissolved in this very milk. Of course, you can do so now, but I have fresh yeast are rare, usually only at Easter).

And add flour to achieve a soft, nelikumigu hands on test. Ready divide the dough into 4 balls, coat them in flour ( that didn't stick, when the yeast rasprodat), and put into the fridge for a few hours. I usually leave for the night. The photo of the 2 balls because I was doing a half portion.

For the filling, grind the nuts. I like to come across pieces. Here, get the hand to grind so the coffee grinder.

Add the jam or marmalade, or jam, not too thin. It is clear that the number and nuts, and jam can vary. But I diligently weighed and measured to make it easier to navigate. The stuffing is ready.

The finished dough does not increase in volume and just begins to smell of yeast. This is normal, as it should be. Roll out the bun into a circle, sprinkle work surface and rolling pin with flour. This dough is not torn, rolled very thin, but sometimes trying to stick. The uneven edges of the cut, the dough is cut into 8 sectors, spread on each a little of the filling and turn the bagels. I'm rolling two balls remains on the third test, but it is solely my doing, caused by obsessive love for correct geometric shapes. With the same success the batter before sending it to the refrigerator can be divided into 6 parts. Or just not to roll so thin, also good but then rolls less.

Bagels can either be lubricated with egg and sprinkle with sugar before baking, or sprinkle with powdered sugar after baking. The pan no need to grease, but I still make the baking paper, because jam likes to leak. Spread the bagels are not close: they are great to increase. Bake at 200 degrees. I was ready in 20 minutes. Of a portion of 2 turns of the pan.

The dough is unusual, looks more like some kind of puff pastry, very tasty. The bagels appear to be moderately sweet and aromatic. Do not eat hot! Bon appetit.