This is traditional bake from Armenia. The bread is soft and delicious with a sweet , buttery melt in the mouth filling in the center. A divine tea time treat indeed !
Course Snack
Cuisine Armenian
Keyword Enriched bread, Tea time Bread
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Author Syama
Ingredients
500gFlour4 C
220gMilk 1 C
80gHoney 4 Tbsp
OR
50g Sugar 4 Tbsp
7gActive Dry Yeast 2Tsp
10gSalt 1Tsp
2TbspButter
1Egg
1TspVanilla
Filling
4TbspButter
1/2CSugar
1/2CFlour
1/3CWalnutOptional
1PinchSalt
Eggwash
1Egg
1TspMilk
Instructions
Warm 1/4 C milk to 100°F - 110°F or just warm to touch . Mix one Tbsp honey or sugar with the milk and sprinkle the yeast on top . Let it sit aside for 5 to 10 minutes for the yeast to become bubbly .
Take salt, flour and sugar (or honey)in a large mixing bowl and stir to mix evenly . Make a well in the center and pour the activated yeast followed the egg and half of the remaining milk. Knead gently for a minute till the liquid is absorbed by the flour. Add the melted butter and enough of the remaining milk to make slightly sticky dough . Cover and set aside for 10 minutes.
Knead the dough for 10 to 15 minutes till it becomes soft and very pliable . Add few more drops of milk or a few tablespoons of flour if needed. Form the dough into a ball. Place in an oiled bowl, turn the dough to coat all sides with oil . Cover the bowl and set aside in a warm place for it to double - about 1 hr.
In a bowl mix the sugar and flour with a pinch of salt .Melt the butter for filling and add it slowly to the dry ingredients along with the vanilla extract. Mix well till everything comes together. Set aside .
Punch down the dough that has doubled and and invert into a well floured kneading surface. Divide the dough into 4 pieces . Take one piece and flatten into about 6" disc . Place a third of the prepared filling at the center of the disc . Bring up the sides of the dough around the filling and pinch it close . Using a rolling pin gently roll it back into a disc about 7 to 8 inch in diameter . Transfer to a baking sheet . Repeat with 2 more pieces.
Take the 4th piece of dough and roll it out to a fairly thin disc - 12 to 14 inches in diameter . Cut into thin strips and place over the gata discs in a decorative pattern. Trim and tuck in the ends of the dough strips under the discs . Cover and set aside to double in size , about 20 to 30 minutes.
Preheat oven to 375°F (190°C).Whisk an egg with 1 tsp of milk in a bowl for egg wash .
Brush the tops with egg wash poke holes all over the tops with a fork. When the oven is ready transfer to it and bake for around 30 minutes, until the tops are golden brown .
Notes
For a sweeter / richer version double the filling without walnuts. Volume measurements are approximations.