Ingredients:

For the dough:

• 500 grams of flour
• 1 tablespoon dry yeast
• 100 grams of sugar
• 1 container of sour cream
• 2 eggs L
• 100 grams of butter at room temperature

For filling:

• Nutella

Syrup:

• 1 cup of water + 1 cup of sugar

Instructions:

Dough:

1. Place all the ingredients except the butter in a mixer bowl with a kneading hook and mix for a minute.
2. Add the butter and mix on medium speed for 8-10 minutes. Transfer to the refrigerator, wrapped in plastic, for an hour or overnight.
3. Divide into 4 and roll into a rectangle 2-3 mm thick, 40 cm wide and 15-20 cm long
4. It is important to cut the edges of the dough all around so that you get an exact rectangle without round corners. Just add the dough you cut from the sides to the remaining dough.
5. Alternatively, you can divide a circle into 4 equal parts and each quarter into 4 rectangles.
6. Spread the dough with Nutella.
7. Cut the rectangle into isosceles triangles with a 5-7 cm base width.
8. Roll the roglach from the wide part towards the pointed part and place it on a tray with baking paper with the point facing down.
9. Cover with a towel and leave to rise for an hour.
10. Heat the oven to 170 degrees.
11. Bake for 18-20 minutes or until the roglach are brown.

Simple syrup:

1. dissolve the sugar and water in a saucepan until the syrup boils.
2. As soon as the roglach comes out of the oven, brush them generously with the sugar syrup and let them cool a little.