This reminds me a little bit of ruhgulah, which I guess makes sense given the region. I think that I like this better, maybe. I don't know they are both pretty great :)
2 1/2 teaspoons active dry yeast
1 cup butter, softened
1 cup yogurt
Filling1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla extract
Wash1 egg yolk
1 tablespoon (15 mL) milk
- Let's start with the dough. Combine the flour with the active dry yeast and mix with a fork.
- Add butter and yogurt.
- Mix for about 10 minutes until you have a soft elastic dough (or cheat with a paddle attachment on your kitchen-aid, but mine was in storage).
- Roll the dough into a large ball and let rest in the fridge for a bit.
- Next to the filling...mix the flour, sugar and softened butter in a medium bowl
- Add the vanilla extract. Don't worry if your filling reminds you of wet sand. That's correct.
- Cover two baking sheets with parchment and set aside. Remove dough from refrigerator and divide into 4 pieces.
- Roll the dough into thin, but not transparent rectangles, about 8x12. Top each rectangle a quarter of the filling, leaving about an inch of one of the long sides not covered.
- Roll the dough along the long side, towards the edge without filling to get a thin long roll.
- Flatten the roll a little and brush with the wash.
- Cut the dough into about 10 pieces each and lay out on a cookie sheet.
- Bake for 30 minutes.