Keta


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Kyata from Karabakh

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For sourdough:
Yeast (fresh) 35g
Water 500 ml
Sugar 1tbs
Flour 13 tbs
A pinch of salt

Filling:
Sugar 280g
Melted butter 300 g
Flour 500 g
Vanilla, salt

Pastry:
Sourdough
Vegetable oil 1 glass (220 ml)
Sugar  4 tbs
Eggs 2
Flour 700g

Baking time: 20 min
Temperature: 200-225

 

Dissolve yeast in warm water, add flour, salt, mix together in leave in a warm place for half an hour (leave a plate underneath)

Pour sourdough in a large bowl, add butter, sugar, eggs, vanilla, salt and mix. Add flour and mix well till you have a smooth, pleasant to touch dough. Leave for 1-1.5 hours.

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In the meantime prepare the filling

Beat well cooled butter with icing sugar. Add vanilla and flour.

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Take the pastry and make 10 balls of the size of your fist. Roll them out (size 7-8cm). Put filling in the middle, gather together, and roll again into a pancake

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Turn the pancake and put on the baking tray. Prick with a fork to decorate and apply eggwash.

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Bake for 20 mins. Since the decoration on the top may disappear while your Kyata is being baked, 5 mins after putting in the oven remove it, apply eggwash and prick with a fork again. Put it back into the oven.

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Nush olsun! Bon appetite!

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