Cherry-Hazelnut Shekerburas
 
Makes 14
Ingredients
  • 2⅔ cups (334 grams) all-purpose flour
  • ⅔ cup (150 grams) unsalted butter, softened
  • ½ cup (48 grams) hazelnut meal
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ½ cup (120 grams) sour cream
  • 2 large egg yolks (37 grams)
  • 1½ teaspoons (4.5 grams) kosher salt
  • 2 tablespoons (30 grams) warm whole milk (105°F/40°C to 110°F/43°C)
  • 1 tablespoon (12 grams) granulated sugar
  • ½ teaspoon (1 gram) instant yeast
  • 1 large egg (50 grams)
  • 1 teaspoon (5 grams) water
  • Cherry Frangelico Filling (recipe follows)
Instructions
  1. In a large bowl, combine flour, butter, hazelnut meal, cinnamon, and pepper. Rub with fingertips until well combined. Set aside.
  2. In a small bowl, stir together sour cream, egg yolks, and salt. In another small bowl, combine warm milk, sugar, and yeast. Let stand until slightly bubbly, about 2 minutes.
  3. Add yolk mixture and yeast mixture to flour mixture; stir until combined. Turn out dough onto a lightly floured surface, and knead until smooth, about 2 minutes. Return to bowl; cover with plastic wrap, and let rest for 30 minutes.
  4. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  5. In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Divide dough into 14 equal pieces. Working with one piece at a time, shape each piece into a 4½-inch round. Brush edges with egg wash. Spoon Cherry Frangelico Filling into center of each round, dividing evenly among rounds. Fold dough over filling, and crimp edges as desired. Place on prepared pans.
  6. Using a straight fondant crimper, pinch a row of lines ¼ inch apart into top of crust at a 45-degree angle. Repeat rows 2 more times, rotating direction of lines by 180 degrees each time. Using a paring knife, cut 2 small vents in top of each shekerbura, and brush lightly with egg wash.
  7. Bake until crust is lightly golden and fruit is bubbly, 20 to 25 minutes. Let cool completely. Store in an airtight container for up to 1 day.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cherry-hazelnut-shekerburas/