Gata rolls

A yogurt dough wraps a sweet flour-and-butter crumb filling. The measured ingredient reserves keep dough and filling proportions clear.

This recipe has not been kitchen-tested.

Prep: 65 min · Cook: 35 min · Serves: 4

Ingredients

• 400 g — wheat flour
• 180 g — butter
• 150 g — sugar
• 150 g — plain pasteurized yogurt
• 2 pcs — eggs
• 8 g — baking powder
• 3 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Reserve 100 g flour, 80 g butter and all the sugar for filling. Rub remaining butter into remaining flour with baking powder and salt; mix in yogurt and one egg. Cover and chill 30 minutes.
3. Rub the reserved flour, butter and sugar into crumbs. Roll dough into 2 rectangles, distribute the filling and roll into logs. Brush with beaten egg, slice into 12 pieces and place on lined trays.
4. Bake at 180°C for 25–35 minutes until golden and cooked through, not wet in the centre. Cool on a rack at least 20 minutes; hot sugar filling can burn.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.