Gata Kata Armenian Sweet Recipes

GATA (KATA) ARMENIAN SWEET

Steps:

• In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
• Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.).
• Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.

MAMA'S KATAH - ARMENIAN BREAD

Steps:

• Heat milk and water to 105-110 degrees.
• Add yeast, with sugar, yogurt or sour cream, in Bowl of Kitchen Aide.
• Mix in butter, Crisco, (I use butter-flavored) and oil.
• Add eggs, salt and two cups flour and mix in KitchenAid mixer with dough hook.
• Add black seeds.
• Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
• Remove dough from bowl.
• Place 1 tbl. of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
• Cover bowl with plastic wrap and a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
• Raise until double in bulk, about 2 hours.
• Punch down and divide into 6 balls. Cover with plastic and a towel. Rise again until double.
• Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
• Spread dough with soft butter.
• With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 32-36 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
• Place on sheet pans lined with parchment paper.
• Roll all balls in the same manner.
• Place on parchment lined sheet pans, with a few inches between. They shouldn't touch after rising, if possible. Three loaves per pan.
• Brush loaves with beaten egg and sprinkle with sesame seeds.
• Allow loaves to rise until double in size, about 1 hour.
• Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown. Rotate pans, halfway through baking.