See below for recipe
Shekerbura is another irresistibly sweet pastry. Shaped like a half moon with elaborate exterior patterns made using special mini tongs, the inside is most commonly filled with grated hazelnuts and sugar. The tastiest shekerbura is so soft that it disintegrates immediately in the mouth! Like pakhlava, it’s one of the symbolic sweets of the much-loved Novruz holiday, during which family and friends join forces to bake them together.
Shekerbura – Recipe
RECIPE Adapted by ORXAN MUXTAROV
Ingredients
For the yeast mixture:
- 1 tsp dry yeast
- 1 tbsp granulated white sugar
- 1 tbsp flour
- 1/3 cup warm water
For the dough:
- 2 lb (900 gr) all purpose flour
- 1 tbsp vanilla sugar
- 1 cup warm melted unsalted butter
- 1 cup warm milk
- 2 egg yolks room temperature
- pinch of salt
FOR THE STUFFING:
- 1 lb (450 g) nuts (walnuts, peeled almonds or skinned hazelnuts)
- 1 lb (450 g) granulated white sugar
- 1 teaspoon ground cardamom
- 1 tablespoon vanilla sugar
Instructions
Preparing the YEAST MIXTURE
- In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add 1/3 cup of warm water, mix into a smooth mass, and leave it in a warm place to rise.
- While it’s rising, melt the butter over low heat, and lightly warm the milk.
Preparing THE DOUGH
- Mix the egg yolks, melted butter, milk, vanilla sugar, salt, and yeast mixture in a bowl.
- In a separate bowl sift the flour.
- Add the wet ingredients into the bowl with your flour and begin kneading the dough until the dough it is smooth, and does not stick to your hands.
- Wrap the dough in plastic wrap and let it sit for 30 minutes in a room temperature. The dough should not rise, otherwise your Shekerbura will lose its pattern during baking.
PREPARING THE STUFFING
- While the dough is resting, prepare the filling.
- Blend the nuts, not too finely, using a food processor. Remove the nuts from the blender and mix them with the sugar and the ground cardamom and vanilla sugar.
PREPARING SHEKERBURA
- Divide the dough into small balls (about the size of an egg). Place the balls on a plate, cover it with plastic wrap, and place it in the refrigerator to prevent it from rising. Pull them out 5 at a time while you make each shekerbura.
- Roll out the ball into a circle approximately 2-3 mm thick and 8-10 cm wide.
- Place a tablespoon of the stuffing in the center. Fold and pinch the ends tightly, then twist them as you would the edges of a Cornish pasty.
- With your maggash, start pinching the dough to decorate the surface of shekerbura.
- Place each ready-to-cook Shekerbura on a cold baking sheet (one inch from each other) until you finish 8-10 of them.
- Pre-heat the oven to 180°C (350°F), and bake shekerbura for approximately 20 minutes, until the bottom is slightly golden-brown, and the top is light.
- Serve Shekerbura while warm.
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