Rogalah

Who came up with the idea of ​​making these little bagels from the remains of the dough? It is unknown ... Maybe it was the Jewish housewives who brought them with them from their home, fleeing persecution: from Israel - to Turkey, Spain, France, Germany, Poland, Belarus. Maybe in a different way - from Turkey to Persia, Central Asia, Georgia ... Anyway, these bagels do everything, and everyone finds something of their own in them: the smell of grandmother's apron, the caress of mother's hands, the warmth of his home ...

Ingredients

• 1.5 cups shelled walnuts
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 2 cups of flour
• 1/2 cup caster sugar
• 100 g butter
• 2 eggs
• 1 tbsp. l. honey (optional)
• 4-5 st. l. sour cream or thick yogurt
• 10 g baking powder
• 1/4 tsp salt

Directions

1. Sift flour with baking powder. Beat eggs with sugar and salt (sugar should dissolve), stir in honey and sour cream, butter. Add flour and quickly knead the dough.
2. Form a disk out of the dough with your hands, wrap it in plastic wrap and refrigerate for 40 minutes.
3. Finely chop the walnuts, mix with sugar and cinnamon.
4. Remove the dough from the refrigerator, roll it into a circle 5 mm thick. Sprinkle nuts, sugar and cinnamon on the circle. Divide into sectors. Wrap each sector, starting from the edge, towards the center of the circle. Tuck the ends of the bagel slightly to form the letter "c".
5. Preheat oven to 200 ° C. Bake the bagels for 10-15 minutes.