Shekerbura

For the filling

• Peeled hazelnuts 300 g
• Granulated sugar 1 cup
• Ground cardamom 1 heaping tsp

For the dough

• Warm milk 1/2 cup (200 ml cup)
• Egg 1 pc
• Granulated sugar 1 tsp
• Dry yeast 1/2 tsp
• Salt 1 pinch
• Vanilla sugar 1 packet
• Butter 150 g
• Sour cream 3 heaping tbsp
• Flour 3.5 cups

Method

1. 1.For the filling, finely grind the hazelnuts and cardamom, then mix thoroughly with 1 cup of sugar.
2. 2.For the dough, combine warm milk, sugar, and yeast in a cup or bowl and let it sit for 10 minutes.
3. 3.Add melted warm butter, vanilla, egg, sour cream, and salt, then stir to combine.
4. 4.Gradually add the flour and knead into a smooth, elastic dough that doesn't stick to hands. If the dough seems rough, wrap in plastic and chill in the fridge for 30 minutes.
5. 5.Divide the dough into 24 pieces (about 35-40 g each) and roll into balls. Cover and let rest for 10 minutes.
6. 6.Roll out each ball into a round flatbread (not too thin) and lightly moisten the edges with water for better sealing.
7. 7.Place 2-3 heaping teaspoons of filling in the center, press gently, and firmly seal the edges together.
8. 8.Twist and crimp the edges, then prick the dough in 5-6 spots with a clean needle.
9. 9.Decorate the surface with traditional tweezers (maggash), arrange on a baking sheet, and let rest for 30 minutes.
10. 10.Bake in a preheated oven at 145°C (top and bottom heat) for about 20 minutes. Watch closely to ensure the tops remain pale and do not brown.