GOGAL: the best Azerbaijani pastries. Salty and sweet from the same dough

, gogal, shorgogal, qogal, şorqogal, shureyar Cooking crispy and fragrant Azerbaijani pastry GOGAL We share one of the simplest types of test that even a beginner can handle. In the video, the proportions for 3 kg of flour the output turned out to be 70 pcs. For 1 kg of flour, 20 pcs. Ingredients for 1 kg: Flour 1 kg Salt 1 tsp Yeast 1 tsp egg white 2 pcs Warm water 400 ml +, how much flour will take For the sweet topping: Ground walnuts 300 g Sugar 200 g Vanillin 1 tsp For salty filling: Razyan 2 tbsp. Black pepper 1, 2 tsp Salt 1 tsp Turmeric pinch Melted butter 250 g Cumin and sesame seeds for sprinkling Yolk + 1 tbsp. milk for brushing 1. The first step is to knead the dough: add salt, yeast, egg whites to the flour, pour in warm water. Knead for at least 15 minutes. Then leave to rise for about 11. 5 hours. 2. Cooking the fillings. For a sweet filling, mix ground walnuts with sugar and vanilla.