Kyata (Kətə) — Azerbaijani Sweet Layered Butter Pastry

• 520 gall-purpose flour (plus 20 g for dusting and rolling)
• 4 gfine sea salt (about 3/4 tsp)
• 30 ggranulated sugar (about 2 1/2 tbsp)
• 120 gunsalted butter (melted and cooled to lukewarm)
• 240 mlwhole milk (lukewarm, about 38°C)
• 7 ginstant yeast (1 packet)
• 1egg (large)
• 180 gpowdered sugar (sifted)
• 5 mlvanilla extract (1 tsp)
• 1egg yolk (for egg wash)

Instructions

1. 1

   Make the dough base by whisking 520 g flour, salt, and 30 g granulated sugar in a large bowl. Add the yeast, then pour in the lukewarm milk, melted butter, and the egg, mixing until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, adding up to 20 g extra flour only if it is sticking heavily to your hands. Cover the bowl and let the dough rise at room temperature for 60 minutes, or until it has visibly puffed and springs back slowly when pressed.

3. 3

   While the dough rises, prepare the sweet filling by rubbing 90 g softened butter into 40 g flour until it looks like damp sand. Add the powdered sugar and vanilla and mix until evenly combined and fluffy, then set it aside at cool room temperature so it stays spreadable.

4. 4

   Turn the risen dough onto a lightly floured surface and divide it into 2 equal pieces for easier lamination. Roll the first piece into a thin rectangle about 35 x 45 cm, keeping the thickness as even as possible so the layers bake uniformly.

5. 5

   Spread 90 g of the very soft lamination butter over the entire surface in a thin, even film. Fold the rectangle into thirds like a letter, rotate it 90 degrees, then roll it again into a rectangle and fold into thirds once more to build distinct layers.

6. 6

   Roll the laminated dough into a wide rectangle about 30 x 40 cm and sprinkle half of the filling evenly over the surface, pressing lightly so it adheres. Starting from the long side, roll the dough into a tight log, then coil it into a spiral and tuck the end underneath to prevent unraveling.

7. 7

   Repeat the lamination and filling process with the second piece of dough using the remaining 90 g lamination butter and the remaining filling. Place both spirals on a parchment-lined baking tray, leaving at least 6 cm between them, and cover loosely for a 20-minute rest so the dough relaxes.

8. 8

   Preheat the oven to 190°C and gently flatten each spiral with your palm to about 3 cm thickness, keeping the round shape intact. Whisk the egg yolk with 15 ml milk and brush a thin, even layer over the tops, then score a shallow crosshatch pattern with a knife without cutting through the pastry.

9. 9

   Bake for 25–30 minutes until deeply golden on top and lightly browned at the edges, rotating the tray once for even color. Cool on the tray for 15 minutes to set the layers, then transfer to a rack and slice into wedges or bars once warm rather than hot.