Shekerbura

For the filling

• Peeled hazelnuts 300 g
• Granulated sugar 1 cup
• Cardamom 1 heaping tsp

For the dough

• Warm milk 1/2 cup
• Egg 1 pc
• Granulated sugar 1 tsp
• Dry yeast 1/2 tsp
• Salt 1 pinch
• Vanilla 1 packet
• Butter 150 g
• Sour cream 3 heaping tbsp
• Flour 3.5 cups

Method

1. 1.For the filling, grind the hazelnuts and cardamom into a powder.
2. 2.Add warm milk, sugar, and yeast to a bowl and mix. It is easier and faster to do this in a glass, as milk cools down quickly in a bowl.
3. 3.After waiting 10 minutes, add warm melted butter, vanilla, egg, sour cream, and salt, then mix.
4. 4.Next, add 3 cups of flour and mix. Knead until you get a smooth, elastic dough that doesn't stick to your hands. If the dough is uneven, wrap it in cling film and put it in the fridge for half an hour.
5. 5.Divide the dough into 24 pieces (about 35-40 g each) and roll them into balls. Cover and let them rest for 10 minutes.
6. 6.Roll out the dough balls, making sure they are not too thin, and moisten the edges so they stick well.
7. 7.Place 2-3 heaping teaspoons of filling inside, press down slightly, and seal the edges. The sealed edge should not be too thin.
8. 8.Twist the edges to form a pattern and pierce the dough in 5-6 places with a needle. Decorate the top with patterns, arrange on a baking sheet, and wait 30 minutes.
9. 9.Bake in a preheated oven at 145°C (top and bottom heat) for about 20 minutes. Keep an eye on them so the tops do not brown.

Notes

• Cup volume is 200 ml.