Badambura

by Editorial Staff

A detailed recipe for the preparation of sweet national Azerbaijani pastries with nuts - badambura. Spices are added to the nut filling - cardamom, vanilla. There are options for badambura with egg white in the filling.

Summary

Total Time1 hr 15 mins
CourseBaking
CuisineWorld
Servings (Default: 4)


Ingredients

For the dough:

  • Flour - 2.5-3 cups
  • Water or milk - 100 ml
  • Butter - 50 g
  • Yolks - 2 pcs.
  • Dry yeast - 1 teaspoon
  • Sugar - 1-2 teaspoon scoops
  • Salt - 1 pinch

For filling:

  • Nuts (walnuts) - 100 g
  • Sugar - 2-2.5 tbsp
  • Spices (cardamom, vanilla sugar) - 1-2 teaspoon
  • Butter for greasing the dough - 50 g
  • Sugar for serving - to taste
Badambura
Badambura

Directions

  1. For the filling, you need to chop the nuts, for example, using a blender or a meat grinder. (Badambura is traditionally made with almonds; walnuts are used in this recipe.)
    For the filling, you need to chop the nuts, for example, using a blender or a meat grinder
    For the filling, you need to chop the nuts, for example, using a blender or a meat grinder
  2. Then mix the nut mass with sugar and spices (here, cardamom and vanilla sugar are used as spices).
  3. For the dough, melt the butter, combine it with warm milk, sugar, salt and egg yolks.
  4. Add flour combined with dry active yeast in portions.
  5. Stir the ingredients together with a spatula or just a spoon.
  6. When the ingredients grab together, knead the dough by hand.
  7. Leave the yeast dough to rise, covering the dishes with it from the surface drying out.
  8. Melt a serving of butter for greasing the dough, for example in the microwave, on medium heat for one minute.
  9. Divide the finished dough into eight pieces.
  10. Roll each piece of dough thinly and brush with butter.
  11. Place all layers of dough on top of each other.
  12. Then roll the dough into a roll and cut it across into pieces, about 1.5-2 cm wide.
    Then roll the dough into a roll and cut it across into pieces, about 1.5-2 cm wide
    Then roll the dough into a roll and cut it across into pieces, about 1.5-2 cm wide
  13. Slightly flatten each roll of dough in the middle and place the nut filling in the resulting depression - 1.5-2 teaspoon.
  14. Pinch the edges of the dough, making it look like a pie with filling.
  15. Place the workpieces with the seam (pinch) down on a greased and / or covered baking sheet with baking paper.
    If you want the badambura to be softer and more puffy, then let the blanks move for a few minutes. True, they can lose their shape a little - "part way".
  16. Bake badambura in the oven at 170-175 degrees for about 15 minutes. It is advisable not to let the baked goods brown too much.
    Bake badambura in the oven at 170-175 degrees for about 15 minutes
    Bake badambura in the oven at 170-175 degrees for about 15 minutes
  17. Sprinkle the badambura with icing sugar when serving.

Enjoy your tea!

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