Shekerbura

Prepare the dough: Put the flour and butter in a large bowl and rub well with your hands until it becomes a powder. In a separate bowl, mix the egg yolk, sour cream, salt, and vanilla powder with a spoon. In another bowl, mix the dry yeast, 1 tbsp flour, and 1 tbsp granulated sugar. Pour 1/4 cup of warm milk over it. Let it sit aside for about 2 minutes. Add the egg-sour cream mixture and the yeast mixture to the flour-butter mixture. Knead the dough with your hands until the ingredients are combined. Make dough balls, cover them, and set aside for 30-40 minutes.

Prepare the filling: Pass the roasted and peeled hazelnuts, walnuts, or peeled almonds through a grinder and grind finely. Add granulated sugar and cardamom for aroma to it and mix.

Divide the rested dough into 36 balls, each weighing 50 grams. Cover the balls so they do not dry out. Roll each ball into small circles with a diameter of 10 cm using a rolling pin.

Put 2 tbsp of filling in the middle of each circle and fold the circle in a half-moon shape. Seal the edges. Then pinch and twist the edges to create a spiral pattern.

Arrange the shekerburas on a baking sheet lined with parchment paper. Then decorate the top of each shekerbura one by one with a special tweezer (maggash).

Bake the shekerburas in an oven at 180°C for about 20 minutes until the edges are slightly golden.