Short, flaky Azeri-style brioche

Ingredients

• 30 g of fresh yeast
• 1 egg
• 500 ml of lukewarm milk
• 1 kilogram of flour
• 250 g of butter
• 100 g of wheat flour
• 1 tablespoon of salt
• 1 teaspoon of turmeric
• 1 teaspoon of pepper
• 1 tablespoon of cilantro seeds
• 1 tablespoon of cumin seeds
• 100 g of melted butter
• 1 egg, beaten
• 1 tablespoon of poppy seeds

Prepare a soft dough using the yeast, egg, warm milk, and flour, then let it rise.

Prepare the filling: mix the flour with the turmeric, cilantro, cumin, salt, and pepper. Drizzle with melted hot butter and bring the mixture together until it forms a large ball in your hand.

Divide the dough into at least 8 balls. Roll them out thinly, place them on a baking sheet, and brush each layer with melted, warm butter, adding cumin and cilantro. Layer the dough, without buttering the final layer.

Cut the dough into large squares and roll them up like a log. Twist, flatten, and form small pockets. Fill them with the desired filling, bring the edges together, form small patties, and flip them over.

Make a well in the center with your finger and add some filling. Brush with beaten egg, sprinkle with poppy seeds, and bake for 20-25 minutes at 180 °C until golden brown.