Armenian Gata Recipe (Nazook): Delicious Sweet Bread from Armenia

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

ground walnuts

🥗Healthier: ground almonds

💰Cheaper: pecans

Ground almonds offer a nutty flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess and adds protein.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

Heat 60ml of whole milk to about 40-43 degrees Celsius (about 104 to 110 degrees Fahrenheit).

Pour the milk into a small bowl and whisk in 3 grams of active dry yeast; set aside until foamy, about 5-10 minutes.

Whisk together 350g of all-purpose flour and 2g of salt in a bowl.

Add 125g of softened unsalted butter cut into small pieces; break up the butter until it has the consistency of sand.

Once the yeast has bloomed, whisk in 125g of sour cream, 25g of granulated sugar, and 1 egg until well combined.

Make a well in the flour mixture and pour in the wet ingredients; mix until a shaggy dough forms.

Turn the dough out onto a clean work surface and knead until smooth and supple, avoiding adding flour.

Gather the dough into a ball and transfer to a greased bowl; cover with a damp tea towel or plastic wrap and let rise until about 1.5 times its size, about 1 to 2 hours.

Once risen, punch down the dough, cover, and refrigerate overnight for up to 12 hours.

The next day, make the filling by whisking together 100g of flour and 2g of salt in a bowl.

Add 100g of softened unsalted butter and 100g of granulated sugar; combine thoroughly.

Remove the dough from the fridge and shape it into a square on a floured surface.

Roll the dough into a 40 by 30cm rectangle, squaring the corners.

Dust the filling evenly over the dough, leaving a small perimeter along one long side.

Tightly roll the dough into a log shape and pinch the end to seal.

Transfer the log to a cutting board with the seam facing down; flatten the top and refrigerate for 15-20 minutes.

Slice the ends off the log, then cut it into eight even slices.

Transfer the slices to a parchment lined baking sheet, cover loosely with plastic wrap, and proof for about an hour.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Beat 1 egg with about 1 tablespoon of milk for the egg wash.

Brush each gata with the egg wash after proofing.

Bake until puffed and deeply golden brown, about 30-35 minutes.

Transfer to a wire rack to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens