Meskhetian Kada

1. 1

   Dissolve yeast and 1 teaspoon of sugar in warm milk. Let it sit for 10-15 minutes until foamy.

   15 min

2. 2

   In a large bowl, combine flour, salt, sour cream, egg, and the yeast mixture. Knead into a soft dough. Divide the dough into 2 parts and refrigerate for 30 minutes.

   30 min

3. 3

   For the filling: Melt the remaining butter, add flour and sugar. Mix well until you get a uniform, crumbly mixture.

   5 min

4. 4

   Take one part of the dough from the refrigerator, roll it out into a thin layer. Sprinkle half of the filling over it, roll it up like a log, and cut into 2-3 cm thick pieces. Repeat with the second part of the dough. Arrange on a baking sheet, brush with beaten egg yolk (optional), and bake in a preheated oven at 180°C for 25-30 minutes, until golden brown.

   30 min

   180°C

1 serving ≈ 155 g

Nutrition values are estimates. - means data is unavailable.