Nut bagel

Add water to milk powder and corn starch, then heat over low heat until it becomes a paste.

Transfer to a container and refrigerate overnight.

Microwave the walnut kernels for 2 minutes and let them cool for later use.

Soak the raisins in water for five minutes. Remove and set aside.

Take the milk powder paste out of the refrigerator and mix it evenly with starch, eggs, and yeast.

Add corn oil and mix evenly to form a dough.

Knead the dough directly on the countertop.

I kneaded for about 30 minutes. I organized it and put it into a container to ferment.

Ferment until it doubles in size.

Take out.

Roll it directly into a flatbread.

Roll up.

Roll it again.

Roll into thin slices.

Spread the filling, leaving an edge to seal.

Roll up.

Press the seal tightly.

Cut from the middle.

Twist it like braiding a twisted dough. Let it sit and ferment.

After fermentation has doubled in size, sprinkle with dry flour. Preheat the oven to 200°C. Bake at 175°C for 30 minutes. (Cover with aluminum foil after 10 to 15 minutes of baking to avoid burning).

Start eating the bread!