Sand croissants from margarine dough

Mix flour and salt in a bowl. Add cold margarine cut into pieces. Roll margarine pieces in flour.

Using your fingertips, rub the margarine into the flour until crumbs of varying sizes are formed, from a grain of rice to a bean.

Pour the water evenly over the surface of the crumbs and mix with your hands or a chopping motion with a table knife. Gather the dough into a ball, place it on the table and knead it several times on the table surface. Do not knead the dough until smooth; the dough should remain a little “torn”, with obvious inclusions of margarine pieces.

Divide the dough into 3 parts, make each into a disk about 1 cm thick. Place on a board, cover with film and put in the refrigerator for 30 minutes.

Mix sugar and cinnamon. Remove one piece of dough from the refrigerator. Dust the surface of the table with flour and roll out the dough into a circle about 3 mm thick. Stepping back about 3 cm from the edge of the dough, spread the circle with jam. Sprinkle the surface of the jam with cinnamon sugar, raisins and nuts.

Cut the circle like a pizza into 8 or 16 triangles.

Roll the bagel, starting at the base of the triangle and tucking the tip under the bagel.

Sprinkle the bagels with cinnamon sugar. Repeat with remaining dough and filling.

Place the bagels on a baking tray lined with baking paper.

Bake for 20-25 minutes. in an oven preheated to 180C until the bagels are pale golden brown. Transfer bagels to a wire rack and cool.