Bake Delectable Gata Armenian Bread Recipe

Hey there, baking enthusiasts! Get ready to dive into the heartwarming world of Armenian Gata, a truly delectable sweet bread that's more than just a dessert – it's a hug in food form. Imagine a rich, slightly sweet bread dough wrapped around a buttery, crumbly khoritz filling, often studded with walnuts. It’s like a coffee cake, a pastry, and a sweet bread dough all rolled into one irresistible treat. This traditional Armenian sweet bread is a staple at holidays, family gatherings, or simply enjoyed with a cup of coffee or tea.
You might have heard of nazook too, and wondered about the difference. Think of gata as the umbrella term for this type of Armenian pastry, while nazook often refers to a specific rolled or spiral style. This recipe, however, focuses on crafting a single, beautiful round gata Armenian bread – a true showstopper for your table. We’re going to walk you through making this classic version, ensuring your kitchen fills with the most amazing aromas and your taste buds sing with delight. This isn't just a recipe; it's your guide to making the dough and a piece of Armenian culinary heritage, made simple and accessible for everyone.

Ingredients

• For the Enriched Dough:
• All-purpose flour: The base for our soft, tender dough.
• Instant or active dry yeast: To give our bread that lovely rise and airy texture.
• Baking soda: A small amount helps with tenderness and browning.
• Unsalted butter: Adds richness and a wonderful flavor.
• Granulated sugar: Sweetens the dough and aids in browning.
• Large egg: Contributes to richness, structure, and color.
• Full-fat yogurt or sour cream: The secret to an incredibly tender and moist crumb.
• Fine sea salt: Balances the sweetness and enhances all the flavors.
• Warm milk: To activate the yeast and bring the dough together.
• For the Walnut Khoritz Filling:
• Walnuts: The star of our crumbly, streusel-style filling, providing texture and nutty flavor.
• All-purpose flour: Helps bind the filling and gives it structure.
• Granulated sugar: Sweetens the filling to perfection.
• Melted unsalted butter: Binds the filling ingredients into a moist, clump-friendly mixture.
• Vanilla extract: Adds a warm, aromatic note.
• Pinch of salt: To balance the sweetness and deepen the nutty flavors.
• For Finishing & Baking:
• Egg wash: A mixture of one egg and a splash of milk for a beautiful golden-brown crust.
• Optional sprinkle of sugar: For extra sparkle and a slightly crisp top.
• 9-inch (23 cm) round pan: The perfect size for our gata coffee cake.

Directions

1. Make the Enriched DoughIf using active dry yeast, start by blooming it: whisk the yeast into about 1/4 cup of warm milk (around 105-115°F or 40-46°C) with a pinch of sugar, then let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly with the dry ingredients.
   In a large mixing bowl (or the bowl of a stand mixer), combine the flour, salt, and baking soda. Add the cold, cubed unsalted butter and cut it into the flour mixture using your fingertips or a pastry blender until it resembles coarse sand. Stir in the sugar.
   Next, add the full-fat yogurt or sour cream, the egg, and your bloomed yeast mixture (or just the instant yeast if not blooming). Mix everything together on low speed with the dough hook (or with a sturdy wooden spoon) until a soft dough forms. Knead for about 5-7 minutes until the dough is smooth, soft, and slightly tacky but not sticky. If it feels too dry, add a tiny bit more milk, a teaspoon at a time. If it’s too sticky, add a teaspoon of flour.
2. First Rise & Chill for Easy Shaping Lightly grease a large bowl. Place your dough in the bowl, turning it once to coat, then cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1½ hours, or until it has roughly doubled in size. You'll know it's ready when it looks puffy and springs back slowly when gently poked.
   Once risen, gently punch down the dough, then cover it again and transfer it to the refrigerator for 30-45 minutes. This brief chill makes the dough firmer and much easier to roll out without tearing, especially when you're ready to fill it.
3. Mix the Walnut Khoritz Filling While the dough is chilling, prepare your delicious khoritz filling. In a medium bowl, combine the chopped walnuts, flour, sugar, and a pinch of salt. Pour in the melted butter and vanilla extract. Mix everything thoroughly with a fork until the mixture is clumpy, resembling moist sand. When you squeeze a handful, it should hold together, indicating the perfect texture.
   Shape the Gata as a Single Round Cake
   Lightly flour your work surface. Take the chilled dough and roll it out into a large circle, approximately 12 inches (30 cm) in diameter and about 1/4 inch thick.
   Transfer the rolled dough to a piece of parchment paper. Spread the prepared walnut khoritz filling evenly over the center of the dough, leaving a generous 1½-inch border all around the edge.
   Carefully bring the edges of the dough up and over the filling, pleating it as you go, to fully enclose the filling. Pinch the seam firmly shut to seal. Flip the dough over so the seam is now on the bottom.
   Gently and evenly roll the dough again into a flat disc, about 9-10 inches (23-25 cm) in diameter, making sure the filling is spread out to the edges. If any small cracks appear, simply pinch them together with your fingers or dab with a tiny bit of egg wash to seal.
4. Final Proof and Bake Carefully transfer the shaped gata to your prepared 9-inch round pan (you can line it with parchment paper for easy removal). Cover the pan loosely with plastic wrap or a kitchen towel and let it proof in a warm spot for another 45-60 minutes, or until it looks puffy and slightly jiggly when gently moved.
   Preheat your oven to 350°F (175°C).
   In a small bowl, whisk together the egg and a splash of milk for the egg wash. Gently brush the top of the risen gata with the egg wash. If desired, you can use a knife to score a simple decorative pattern on top – just be careful not to cut too deep. Optionally, sprinkle a little extra sugar on top for a delightful crunch.
   Bake for 40-50 minutes, or until the top is deeply golden brown and no pale spots remain, especially near the center. For advanced bakers, the internal temperature should read 195-200°F (90-93°C) when checked with an instant-read thermometer. If the top starts to brown too quickly, you can loosely tent it with foil.
5. Cool, Slice & Serve Once baked, remove the gata from the oven and let it cool in the pan for about 15-20 minutes before carefully transferring it to a wire rack to cool completely. Allowing it to cool fully (at least an hour) ensures the filling sets properly and the slices are clean.
   Slice your gata into 8-10 wedges. It's truly delightful served warm or at room temperature alongside a cup of coffee, black tea, or traditional Armenian coffee. It makes a perfect breakfast treat, coffee break snack, or a unique dessert!