Shekerbura (Şəkərbura) — Azerbaijani almond-cardamom Nowruz pastry

• 420 gAll-purpose flour (plus 20 g for dusting)
• 180 gUnsalted butter (melted and cooled to warm)
• 120 mlWhole milk (warmed to 35–40°C)
• 60 gSour cream (full-fat)
• 1Egg yolk
• 20 gGranulated sugar
• 4 gInstant yeast (or 6 g active dry yeast)
• 3 gFine sea salt
• 300 gAlmonds (blanched preferred)
• 2 tspCardamom (ground)
• 1 tspVanilla extract (optional but common)

Instructions

1. 1

   Warm the milk to 35–40°C so it feels comfortably warm but not hot. Whisk in the yeast and 20 g sugar, then let it stand for 8–10 minutes until lightly foamy and fragrant.

2. 2

   In a large bowl, combine 420 g flour with the salt and mix thoroughly so the dough seasons evenly. Add the melted butter, sour cream, and 1 egg yolk, then pour in the activated yeast-milk mixture and stir until a shaggy dough forms.

3. 3

   Knead the dough for 8–10 minutes until smooth, soft, and only slightly tacky; add up to 20 g extra flour only if it is sticking heavily. Shape into a ball, cover, and rest for 45 minutes at room temperature so the dough relaxes and becomes easy to shape.

4. 4

   Make the filling while the dough rests by pulsing the almonds with the sugar in a food processor until you get a fine, slightly sandy meal. Stir in the ground cardamom and vanilla, then squeeze a spoonful in your palm; it should clump lightly without becoming a paste.

5. 5

   Divide the dough into 18 equal pieces, about 45 g each, and keep them covered so they do not dry out. Roll each piece into a ball, then flatten and roll into a 10–11 cm round, keeping the center slightly thicker than the edges.

6. 6

   Portion the filling into 18 mounds, about 28 g each, and place one mound on one half of each dough round. Fold into a half-moon, press the edges firmly to seal, and gently pinch or crimp so the seam is tight without thinning the dough too much.

7. 7

   Create the traditional pattern by lightly scoring the surface with small, shallow, repeating lines using a pastry tweezer or the back of a small knife. Work carefully so you decorate only the top layer and do not pierce through to the filling, which would cause leaks.

8. 8

   Arrange the pastries seam-side down on parchment-lined trays with at least 3 cm spacing. Chill for 15 minutes to help them hold their shape, and meanwhile preheat the oven to 170°C.

9. 9

   Whisk 1 egg yolk with 15 ml milk and brush a very thin, even coat over the tops only. Bake for 22–26 minutes until the bottoms are set and the tops are pale golden, because Shekerbura should stay light rather than deeply browned.

10. 10

    Cool on the tray for 10 minutes so the filling sets and the dough firms up. Transfer to a rack to cool completely, then serve at room temperature to fully taste the almond-cardamom aroma.