Karabakh gata

Category: Bakery products
Karabakh gata

Ingredients

for the test
milk 170 ml
yeast 20 g
eggs 2 pcs
butter 80 g
sugar 120 g
salt pinch
vanilla sugar 1 tsp
flour 600 g
For filling
melted butter 150 g
fine sugar or icing sugar 130 g
vanilla sugar 1 tsp
flour 220 g
for lubrication
yolk 1 PC
water 1 tsp

Cooking method

Prepare the dough in a sponge way. Pour warm milk into a bowl, crush the yeast, add a teaspoon of sugar from the total and 4 tbsp. tablespoons of flour. Mix everything well until smooth. The dough should be the consistency of thick sour cream. Cover with plastic wrap and leave to rise for half an hour.
While the dough is coming up, prepare the baking. In a bowl, mix softened butter, sugar, salt and eggs (foods should be at room temperature). Mix everything well until smooth.
Pour pastry into the dough that has come, mix well, and then add flour. We knead the dough (I kneaded in a bread machine). The author of the recipe does not recommend adding all the flour at once, as it may be required even less. The dough should be of medium consistency, not very soft, but not very dense either. Round the dough, put it in a bowl greased with vegetable oil, cover and leave to rise (about 40-45 minutes). After 40 minutes, knead the dough and leave to rise again.
Karabakh gata
The dough came up a second time, you can make cakes. Grease the table a little with butter, lay out the dough and divide it into six parts (you can also divide it into eight parts, then the cakes will be smaller). Round each piece of dough, cover and leave for 10 minutes. Since I was doing half the recipe norm, I ended up with 3 cakes about 16-17 cm in diameter.
Karabakh gata
Cooking the filling. Mix soft butter at room temperature with sugar, then add flour and stir until soft, homogeneous crumb.
Karabakh gata
The filling should be fatty, easy to gather into a lump
Karabakh gata
and is also easy to crumble when pressed.
Karabakh gata
Roll each piece of dough into a small cake 1 cm thick. Lubricate it with softened butter, stepping back from the edge. We spread the filling with a slide,
Karabakh gata
we tighten the edges of the dough and pinch them.
Karabakh gata
Turn over, lay with the seam down and gently roll out from the middle to the edges. It is not necessary to roll out thinly, the thickness of the cake is about 1.5 cm. If there is air under the dough, carefully pierce the dough and release the air. Place the flat cakes on a piece of baking paper and leave for 20 minutes.
Karabakh gata
Lubricate the cakes, apply a drawing with a fork and prick. For lubrication, mix the yolk with a teaspoon of water. Bake in an oven preheated to 190 degrees for about 20 -25 minutes.
Karabakh gata

Karabakh gata

The dish is designed for

6 pcs

Cooking program:

oven

Note

You can watch this video recipe in detail on YouTube.

ang-kay
What beautiful! And I never did. I'm going, going) Galya, is it tasty?
Kalyusya
Even just from the screen you can see that it is delicious. And beautiful ...
Gala
Angela, Galina, thanks girls!
On self-isolation, there was a little time to do what hands did not reach
The main and main taster appreciated, said that it was delicious
Marika33
So fat it means delicious.
Galina, thanks, I'll bookmark it, I'll cook it on occasion!
Gala
Marina,
liyashik
This is delicious. I know firsthand. Thank you for such a colorful and delicious recipe. Oh, and what a scent from them !!!!
Gala
Thank you, liyashik
The cakes are very tasty, and even after lying for several days, they did not become less tasty
Zhannptica
I've been looking at yeast gata for a long time, I really love this pastry.But I constantly bake Triangles cookies with the same filling. She took it. Thank you!!!
Maroshka
Quote: ang-kay
What beautiful! And I never did. I'm going, going) Galya, is it tasty?
For a long time I have been cooking according to exactly this recipe))) Tasty, but it is better to use ghee in the filling, and not soft, mmm ... delicious. And there is one more recipe, delicious))) slightly different. I'm always spinning between two .. I can't choose the best one)))
Gala
Jeanne, you are welcome!
Quote: Maroshka

it is better to use ghee in the filling ..
It’s melted. You can melt it yourself, I did just that.
Quote: Maroshka

And there is one more recipe, delicious))) slightly different. I'm always spinning between two .. I can't choose the best one)))
Maro, then you need to share another recipe
Maroshka
Quote: Gala
Maro, then another recipe needs to be shared
yeah, I also drowned the butter myself, it's delicious and sooo aromatic, and most importantly - it's not difficult.
I'll try to add a second recipe one of these days. Maybe today)) if the children allow, otherwise after the seafood they got overexcited
Volga63
Galina, thanks for the yummy. Only they did not turn red as much as in the film and you. I was afraid to keep it, so as not to burn.
Karabakh gata
And these are still hot.
Karabakh gata
Next time I will bake according to Maroshka's recipe (to compare and choose for myself).
Gala
Larissa, thanks for the photo.
Quote: Volga63

they did not turn red as much as in the film and you. I was afraid to keep it, so as not to burn.
Of course, you still have to adapt. Ovens are different for everyone

Quote: Volga63

Next time I will bake according to Maroshka's recipe (to compare and choose for myself).
I did not see a fundamental difference in the recipes, I think the taste of the flatbread will not differ
Maroshka
Quote: Volga63
Next time I will bake according to Maroshka's recipe (to compare and choose for myself).
mine are darker than these and softer, but these, in my opinion, are more like those in the film, very tasty.
here are mine according to the same recipe as Galina's
Checkmark, catch the photo)))
Karabakh gata
The color also depends on how you lubricated and what the surface was.
Maroshka
Quote: Gala
I did not see a fundamental difference in the recipes, I think the taste of the flatbread will not differ
differ in color and softness, the taste is a little too)) after all, the composition is different, but .... well, I can't choose one of them))) I always make 3 pieces according to one recipe and 4 differently, in some I like softness. tenderness and color, in others the amount of filling, ideality of form ... in general, I will bastard and I will cook, probably, always both options, they are both delicious
Gala
Maro, thanks for the photo. The cakes are beautiful
Quote: Maroshka

differ in color and softness, taste a little too
In our case, the color depends on the photographer's ability to take a photo (lighting, etc.) and his technique, the capabilities of the oven, etc.
Quote: Maroshka

after all, the composition is different ...
and yet the composition does not differ. The ingredients are the same. Hands are different Even making one recipe, sometimes we get different results
For example, Angela did a good experiment showing how replacing yeast can change the outcome.
Does replacing fresh yeast with dry yeast always work?

Volga63
Smeared with one yolk with water. Yes, in an ordinary gas oven, where the heat is only from the bottom, it is difficult to achieve evenness of such ruddy. I honestly cooked late in the evening, I didn't let the dough rise properly, but everything worked out. And I began to try hot and now we eat cold, it's still delicious.
Maroshka has more muffin in the recipe, but I would reduce the filling (in Galina's recipe) only by 30 grams. I took the butter in the filling 50/50 ghee and butter.
Maroshka
Quote: Gala
and yet the composition does not differ. The ingredients are the same. Hands are different Even making one recipe, sometimes we get different results
I mean the number of ingredients)))
I still like fresh yeast (I read Angela's article, I wonder, thanks, and in general she is smart, I often intersect with her in recipes), I don’t know, I like baking live more, I take bakery ones ..By the way, I heard it once and even wrote down to myself that the amount of dry to fresh and fast-acting is different ... that is, dry is not always fast-acting. 100% fresh yeast = 40% active dry yeast = 33% fast acting yeast. That is, depending on what we change. That is, if we change to high-speed ones (I am against them) - then 1: 3, but if we change to ordinary dry ones, then already 1: 2.5 .... the difference is not small. Let's say 20 g of live is 8 dry or 6.6 fast-acting. The difference is 1.5 g, but many do not know this and change it according to the usual 1: 3 ... and the result is different.
It can be useful.
Maroshka
Quote: Volga63
Smeared with one yolk with water. Yes, in an ordinary gas oven, where the heat is only from the bottom, it is difficult to achieve evenness of such ruddy.
try to put a little higher or lower and see how the color behaves))
As for the filling - I like Galina's version more)))) she has more filling than mine. But here the tastes are different)) I like it more))) Purely for my taste, this recipe is ideal for filling)) Although ... maybe this is compensation - I have more muffin - she has fillings ... But these are my guesses. Eh ... I'll have to bake again tomorrow))) seduced

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