Shorgogal (شورگؤغال) — Azerbaijani Savory Saffron Layered Pastry

• 240 mlwhole milk (warm to 38°C)
• 7 gactive dry yeast (1 packet)
• 10 ggranulated sugar (to activate yeast)
• 600 gall-purpose flour (plus 20 g for dusting)
• 8 gfine salt
• 1egg yolk
• 60 gunsalted butter (melted and cooled)
• 60 gplain yogurt (full-fat preferred)
• 3 tspground turmeric
• 2 tspground coriander
• 1 tspground cumin
• 1 tspground black pepper
• 0.25 tspsaffron threads (about 0.5 g)
• 30 mlboiling water (to bloom saffron)
• 2 tspnigella seeds (traditional)
• 2 tspsesame seeds (optional but common)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and pouring 30 ml boiling water over them. Let it steep for 10 minutes so the color turns deep amber, then set it aside to cool completely.

2. 2

   Activate the yeast by stirring the warm milk (38°C) with the sugar and yeast in a bowl. Let it stand for 8–10 minutes until foamy, because a strong foam indicates the yeast is alive and will lift the dough.

3. 3

   Make the dough by mixing flour and salt in a large bowl, then adding the yeast mixture, egg yolk, melted butter, and yogurt. Stir until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic, adding up to 20 g flour only if it is very sticky.

4. 4

   Rest the dough to relax the gluten by covering it and letting it sit for 20 minutes at room temperature. This short rest makes rolling easier and helps you create thin sheets without tearing.

5. 5

   Prepare the spice filling by combining turmeric, coriander, cumin, black pepper, salt, and 30 g flour in a small bowl. Mix thoroughly so the spices are evenly distributed, because clumps can create bitter pockets in the finished pastry.

6. 6

   Divide the dough into 12 equal pieces, about 85 g each, and roll each into a tight ball. Keep the balls covered with a towel while you work so the surface does not dry out and crack during rolling.

7. 7

   Roll the first dough ball into a thin circle about 22–24 cm wide on a lightly floured surface. Spread about 18 g softened butter in a thin, even layer, then sprinkle about 1 teaspoon of the spice mixture over it to lightly coat the surface.

8. 8

   Repeat rolling, buttering, and spicing with the remaining dough circles, stacking them neatly to form a layered tower. Press gently as you stack to remove large air pockets, but do not compress hard or you will lose flakiness.

9. 9

   Chill the stacked dough for 15 minutes to firm the butter and stabilize the layers. This brief chill prevents the butter from squeezing out during shaping and helps the layers separate cleanly in the oven.

10. 10

    Shape each shorgogal by cutting the chilled stack into 12 wedges like a cake. Take one wedge, coil it into a loose spiral with the point tucked underneath, then gently flatten it to a 9–10 cm round so the layers remain visible on the sides.

11. 11

    Arrange the pastries on a parchment-lined tray with at least 4 cm space between them. Cover and proof for 25 minutes at warm room temperature, because a short proof gives tenderness without melting the butter layers.

12. 12

    Preheat the oven to 190°C and place a rack in the middle. Mix the egg yolk with 15 ml milk and 15 ml of the cooled saffron infusion, then brush a thin, even coat over each pastry without letting it drip down the sides.

13. 13

    Sprinkle nigella seeds and sesame seeds evenly over the tops, using the full measured amounts for consistent flavor. Bake for 25–30 minutes until deeply golden with clear layer definition, rotating the tray at minute 18 for even browning.

14. 14

    Cool on the tray for 10 minutes, then transfer to a rack to finish cooling for another 15 minutes. Serve warm or at room temperature, because the spice aroma and saffron notes are most pronounced once the steam settles.