Gogal (گوگال) — Azerbaijani Sweet Saffron and Cardamom Layered Pastry

• 600 gAll-purpose flour
• 7 gInstant yeast (1 standard packet)
• 60 gGranulated sugar
• 6 gFine salt
• 240 mlWhole milk (lukewarm, about 38°C)
• 2Egg yolks
• 60 gUnsalted butter (melted and cooled)
• 3 tspGround cardamom
• 0.2 gSaffron threads (about 1/2 tsp loosely packed)
• 30 mlHot water (just off the boil)
• 1Egg yolk
• 12 gSesame seeds (about 1 tbsp)

Instructions

1. 1

   Bloom the saffron first so its color and aroma fully develop. Crush the saffron threads between your fingers, pour over 30 ml hot water, and let it steep for 10 minutes until deeply golden.

2. 2

   Make the dough by combining flour, instant yeast, sugar, and salt in a large bowl. Add the lukewarm milk, 2 egg yolks, and 60 g melted butter, then mix until a shaggy dough forms and no dry flour remains.

3. 3

   Knead the dough for 8–10 minutes until smooth and elastic, adding no extra flour unless the dough is truly wet. Cover the bowl and let it rise in a warm place for 45–60 minutes, until it increases by about 70% rather than fully doubling.

4. 4

   Prepare the sweet spice filling while the dough rises. Mix 150 g sugar, 3 tsp ground cardamom, and 20 g flour until evenly combined, then keep it covered so it stays dry and clump-free.

5. 5

   Divide the risen dough into 12 equal pieces, about 80–85 g each, for consistent baking. Roll each piece into a tight ball, cover with a towel, and rest for 10 minutes so the gluten relaxes and rolling becomes easier.

6. 6

   Roll the first dough ball into a very thin circle about 22–24 cm wide, using light flour only if it sticks. Brush the surface with a thin, even layer of the 220 g melted butter, making sure the edges are coated so the layers separate.

7. 7

   Sprinkle about 1 heaped tablespoon (roughly 15 g) of the filling over the buttered sheet, leaving a 1 cm border. Drizzle about 1/2 tsp of the saffron infusion across the surface, then gently spread it with the back of a spoon so it perfumes the sheet without soaking it.

8. 8

   Repeat rolling, buttering, filling, and saffroning with the remaining dough balls, stacking each finished sheet directly on top of the previous one. Work steadily so the butter stays fluid, because cold butter can tear the thin dough and reduce flakiness.

9. 9

   Once all sheets are stacked, lightly press the stack to even it out without compressing the layers. Roll the stack gently to about 28–30 cm wide, then cut it into 12 equal wedges like a pizza for uniform pastries.

10. 10

    Shape each wedge by rolling from the wide edge toward the tip to form a snug spiral, then tuck the tip underneath so it does not unroll. Place the shaped gogal on a parchment-lined tray with 4–5 cm spacing, and rest them for 20 minutes to relax and slightly puff.

11. 11

    Preheat the oven to 190°C and position a rack in the middle for even browning. Whisk 1 egg yolk with 15 ml milk, then brush each pastry lightly and evenly so the layers stay visible and not glued together.

12. 12

    Sprinkle the tops with 12 g sesame seeds, distributing them across all pastries for a traditional finish. Bake for 22–26 minutes until deep golden with visible layered ridges, rotating the tray at minute 15 for even color.

13. 13

    Cool the gogal on the tray for 10 minutes so the butter reabsorbs and the layers set. Transfer to a rack and cool another 15 minutes before serving, because the aroma of saffron and cardamom opens up as the pastry cools slightly.