Shor Gogal (Şorqoğal) — Azerbaijani turmeric-layered pastry with spiced filling

• 600 gall-purpose flour
• 250 mlwhole milk, lukewarm (about 38–40°C)
• 7 ginstant yeast
• 10 ggranulated sugar
• 8 gfine salt
• 1egg
• 60 gunsalted butter, melted
• 30 mlneutral oil (sunflower or grapeseed)
• 6 gground turmeric (about 2 tsp)
• 6 gground coriander (about 2 tsp)
• 3 gground cumin (about 1 tsp)
• 2 gground fennel (about 1 tsp)
• 2 gground black pepper (about 1 tsp)
• 1egg yolk
• 15 mlwhole milk (for egg wash)
• 12 gsesame seeds (about 1 tbsp)

Instructions

1. 1

   Make the dough base by whisking lukewarm milk, yeast, and sugar in a bowl until fully dissolved. Add the egg, salt, melted butter, and oil, then mix in the flour to form a shaggy dough and knead for 8–10 minutes until smooth and elastic.

2. 2

   Cover the dough and let it rise at room temperature for 45 minutes, or until it looks slightly puffy even if it does not fully double. While it rises, prepare your work surface and line two baking sheets with parchment so shaping can be quick and clean.

3. 3

   Prepare the turmeric butter for lamination by stirring the turmeric and 30 g flour into the 220 g melted butter until no dry pockets remain. Keep it warm and fluid; if it cools and thickens, set the bowl over warm water for 1–2 minutes and stir again.

4. 4

   Make the spiced filling by mixing 120 g flour with melted butter until it resembles damp sand, then add coriander, cumin, fennel, black pepper, and salt. Rub it between your fingers to break up clumps; the filling should be crumbly and aromatic rather than pasty.

5. 5

   Divide the risen dough into 12 equal pieces, about 85 g each, and keep them covered to prevent drying. Roll each piece into a thin circle about 22–24 cm wide, aiming for an even thickness so the layers bake uniformly.

6. 6

   Brush the first rolled circle generously with turmeric butter, using about 1 1/2 tablespoons, and spread it to the edges. Place a second circle on top, brush again with turmeric butter, and continue stacking until you have a 12-layer stack, brushing between every layer.

7. 7

   Gently roll the stacked dough into a larger round about 40–45 cm wide to thin and unify the layers without tearing. Sprinkle an even layer of the spiced filling over the surface, leaving a 2 cm border so the coil seals neatly.

8. 8

   Roll the dough up tightly into a long log, then coil the log into a spiral like a snail, keeping the seam underneath. Cover and rest the coil for 15 minutes so the gluten relaxes, which prevents cracking and helps the layers separate cleanly.

9. 9

   Cut the rested coil into 12 equal segments and shape each into a round bun by tucking the cut edges underneath. Place them seam-side down on the prepared baking sheets with at least 4 cm of space between each piece for even baking.

10. 10

    Flatten each bun gently with your palm to about 2.5–3 cm thick, keeping the round shape intact. Cover and proof for 20 minutes; during this time, preheat the oven to 190°C so the pastries hit steady heat and puff in layers.

11. 11

    Whisk egg yolk with milk and brush a thin, even coat over each pastry to promote a glossy, deep-golden finish. Sprinkle sesame seeds on top, then dock the center of each bun 2–3 times with a fork to prevent ballooning and keep the shape traditional.

12. 12

    Bake for 25–30 minutes until deeply golden with visible layered edges and a toasted spice aroma. Cool on a rack for at least 20 minutes before serving so the crumb sets and the layers stay distinct rather than steamy and compressed.