Azerbaijani-style shorgoghal
Description
The pastry is easy and quick to prepare. I'll share it with you. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Warm the milk and mix it with sour cream. Melt the butter for the dough. Add it to the mixture along with the egg and yeast. Mix everything well. Add the flour and knead the dough.
- 2
Step 2
Now prepare the filling. Mix the flour with turmeric, cumin, fennel, salt, and pepper. Melt the butter. Infuse the saffron. Combine everything into a uniform mixture.
- 3
Step 3
Once the dough has doubled in size, place it onto a floured surface.
- 4
Step 4
Divide the dough into 9 equal parts. Roll each part into a thin circle.
- 5
Step 5
Melt the butter for greasing. Spread it on the flatbreads, stacking them on top of each other and brushing each layer with butter. Do not grease the top layer.
- 6
Step 6
Cut the dough layers into strips two fingers wide.
- 7
Step 7
The resulting strips need to be tightly rolled into a spiral.
- 8
Step 8
Press the center with your finger to create a space for the filling.
- 9
Step 9
Place the filling and close the dough, sealing the edges. Slightly press down the product.
- 10
Step 10
Place the buns on a baking sheet. Brush them with beaten egg and sprinkle with poppy seeds.
- 11
Step 11
Bake the shorgogals at 170 degrees for 20 minutes. Then increase the temperature to 180. Cook for another 5 minutes. Enjoy your tasting!