Berry Bagel Puffs

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
12 bagel puffs

Ingredients
  • 1 1/2 cups warm water
  • 2 tablespoons plus 2 teaspoons sugar
  • One 1/4-ounce package dry active yeast
  • 2 tablespoons sugar, plus 2 teaspoons
  • 1 1/2 cups warm water
  • 4 1/4 to 4 1/2 cups all-purpose flour, plus more for kneading
  • 2 teaspoons kosher salt
  • 8 ounces fresh strawberries, chopped
  • 6 ounces fresh blueberries
  • 8 ounces cream cheese, softened
  • 2 tablespoons strawberry jam
  • 1 large egg
  • 2 tablespoons turbinado sugar
  • For filling variations, see recipe below
  • Blackberry filling variation:
  • Four 6-ounce packages blackberries, divided
  • 3/4 cup sugar
  • 3 tablespoons instant tapioca
  • 1 tablespoon water
Directions
  • Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.

  • In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.

  • Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving

Blackberry filling variation:
  • Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.


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