Badambura (Azerbaijani sweets)

Category: Bakery products
Kitchen: azerbaijani
Badambura (Azerbaijani sweets)

Ingredients

dough:
milk 250ml
dry yeast) 1.5h l
wheat flour 160gr
sugar 1h l
dough:
wheat flour 320gr
butter 35-40gr
eggs 1 PC
sour cream 80gr
filling:
almonds or hazelnuts 120gr
sugar 120gr
vanilla sugar 1 sachet
cardamom, coriander 1h l
butter for lubrication 200gr

Cooking method

  • I saw the recipes for oriental sweets, nostalgia covered. I have been to Azerbaijan many times, relatives used to live in Baku, and of course all these sweets were destroyed there in large quantities.
  • I myself have never baked, for the first time I decided to try, do not judge strictly.
  • 1Badambura (Azerbaijani sweets)Stir the dough in a kenwood bowl and leave for 10 minutes, then add all the other ingredients and knead the dough. I put the dough into a bowl, covered it with a lid and left it on the table for two hours.
  • 2Badambura (Azerbaijani sweets)Spun the nuts in a blender with sugar, added vanilla sugar and coriander (I didn't find cardamom)
  • 3Badambura (Azerbaijani sweets)Put the dough on the table, well sprinkled with flour and divide into 2 parts.
  • 4Badambura (Azerbaijani sweets)Divide one half of the dough into 5 parts, and put the other half back into the bowl, under the lid. When we are done with the first half of the dough, take out the second piece.
  • 5Badambura (Azerbaijani sweets)Roll each piece of dough into a very thin sheet 1mm thick, sprinkle well with flour.
  • 6Badambura (Azerbaijani sweets)We lay the sheets on top of each other, greasing each sheet with melted butter
  • 7Badambura (Azerbaijani sweets)We stack all five sheets. We also divide another piece of dough into five parts, roll it out, coat with oil and fold it in a pile.
  • 8Badambura (Azerbaijani sweets)We roll the sheets of dough into a roll.
  • 9Badambura (Azerbaijani sweets)Cut the roll into pieces of 3.5-4 cm.
  • 10Badambura (Azerbaijani sweets)We make indentations in each piece of the roll.
  • 11Badambura (Azerbaijani sweets)We put the filling of nuts, 2 tsp each, pinch our pies and turn over.
  • 12Badambura (Azerbaijani sweets)Leave it for 10-15 minutes before baking for proofing and bake in the oven for 25-30 minutes, at a temperature of 160 ° C, the top should be light, not ruddy.
  • 13Badambura (Azerbaijani sweets)Cool and sprinkle with icing sugar.
  • It's delicious Help yourself
  • Peace to your home! Bon Appetit!
  • Badambura (Azerbaijani sweets)
  • Badambura (Azerbaijani sweets)
  • Badambura (Azerbaijani sweets)

Note

You can use the filling as I did, or you can mix with the beaten egg white.
The dough turned out to be too soft, so the pattern on the pies is a little blurry, not as beautiful as it should be

Olga VB
Oh, Irisha, what a beauty!
And what, there are no proofs at all at any stage?
ang-kay
How delicious. Need to try. Thanks for the recipe)
MariV
Delicious, delicious!
Tanyulya
Irinka, how layered and delicious! Thank you!
Zhannptica
Well, is it possible so right in the morning then
Helen
Quote: Zhannptica

Well, is it possible so right in the morning then
but in the morning, everything is possible !!
gala10
Irishwhat a miracle! Thanks for the recipe!
vernisag
Quote: Olga VB
And what, there are no proofs at all at any stage?
I wrote that after kneading the dough for two hours, well, before baking for 10-15 minutes, proofing is needed
Olga, Angela, Olga, Tatyana, Jeanne, Elena, Galinathanks for stopping by
MariV
Ira, Thank you for such a treat!
Tanyush @ ka
vernisag, Irina is such a beauty, how can you lose weight with such temptations
Trishka
Irishawhat a wonderful turntable!
Thank you for sharing, it won't be difficult to cook with such a wonderful Mk!
vernisag
Thank you girls!
Mikhaska
Irish! This is some kind of miracle!
I made such a thing from puff yeast dough. Everyone was exhausted to make grooves for the filling and swore to ever touch this badambura.
And, here - you are with her. Yes, you did it so cleverly! So beautiful and easy. What, willy-nilly, I again thought about her.
You know how to stimulate!
Thanks for the wonderful MK!
vernisag
Irinka! But for sure! You can just do in puff pastry
And here I was busy with this dough
Thank you Ira!
marlanca
vernisag, Irishenka, thanks for the recipe ..., I took it to bookmarks, I will definitely cook it ...
Kara
Irisha, deliciousness I took it to bookmarks! Thank you very much for the detailed MK!
Olechka.s
Oh, Irishechka, again what beauty and deliciousness she made. Indeed, looking at your microns, everything seems so simple and not complicated Irishka, thank you!
vernisag
To the health of the girl! Thanks for stopping by
Try it, it's delicious!
Mikhaska
Quote: vernisag
But for sure! You can just do in puff pastry
And, I only after your MK realized that it was necessary to sprinkle the layers of the rolled dough with flour so that they did not stick together. You breathed optimism into me again, Irus!
Lerele
vernisagthough me MariV and chases for begging, I still will go to you, a roll with beautiful dumplings and dumplings, we will sing
Your rolls are very, very good, it turns out yeast puff pastry. I can imagine how delicious it is !! Photos are good as always !!
vernisag
Lerele, Thank you so much! Help yourself to the sun!)))


Posted Saturday 08 Oct 2016 11:35 AM

Quote: Mikhaska
I realized that it was necessary to sprinkle the layers of the rolled dough with flour so that they did not stick together.
Or maybe grease with oil? Or are they already oiled
irman
Irinka, what delicious recipe you put out, I won't bother with the dough, but I'll try with the puff pastry. Irishki (Mikhaska and vernisag) thank you!
vernisag
To the health of Irish!
Mikhaska
Quote: vernisag
Or are they already oiled
No, I rolled them and just flopped on top of each other. Well, according to your technology. Did not grease or sprinkle with anything. That's what I got tired of moving them later!
You, of course, are a pastry chef a hundred times cooler than me. So I'm thinking of doing it your way: sprinkling with flour and only then greasing. This will prevent them from sticking together. You haven't stuck together.
$ vetLana
vernisag, beauty and deliciousness! The name, of course, is new, but something very familiar. Thank you . Apple time is over and we will try.
Albina
Irina, thanks for sharing Azerbaijani pies 🔗
vernisag
Svetlana, Albinathank you girls I'm sure you will like nut pies
Svettika
Irinka, very appetizing puffs! Delicate! Super!
Tumanchik
Irishechka is just super! The thinnest, layered, slAAaaaaaaaaaaa! Mnyam
kirch
I didn't want to look at the recipe. Why did she come. As I looked at the incision, my mouth was full of saliva, I still swallow. Ira, thanks for the recipe. I will also try with a ready-made dough
vernisag
Svetlana, Irishkin, Ludmila, Thank you ! Try girls, it's very tasty
Rada-dms
Here they will come to taste, I feel with my spinal cord and with my hungry eye I feel that "our", "our" is this wonderful recipe! The beauty!!!
vernisag
Quote: Rada-dms
I feel that "our", "our" this wonderful recipe!
Take it away, I'm not sorry
Thanks Olenka! I do not even doubt that I will like it
Swetie
So beautiful!!! Well, what beautiful And with walnuts nizzya?
ANGELINA BLACKmore
Irinka, thanks !!!
Who where, and I'll make badamburs from sourdough dough))))
vernisag
Quote: swetie
And with no walnuts?
I don't know, maybe you can
Quote: ANGELINA BLACKmore
and I'll make badamburs from sourdough dough))))
Natasha, yeast plays a very minor role in this test. Maybe you don't need sourdough then?

Thank you girls!
ANGELINA BLACKmore
Ir, well, since you have yeast dough, then they are needed. But I do not use any yeast and not how much. Therefore, the dough will be leavened.
vernisag
Well, if you don't use it at all, then yes, of course
ANGELINA BLACKmore
Quote: vernisag

Well, if you don't use it at all, then yes, of course
AnaMost
Beauties, I will definitely try! ..
vernisag
Anya, be sure to try it, it's very tasty
Tanik67
Thank you so much for the recipe
vernisag
Tanik67, to your health Have you baked? Everything worked out?

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