Katah (Butter-Layered Armenian Pastry) Recipe
A rich, butter-layered, flaky pastry know sometimes as an "Armenian croissant".
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Cooking tools:
- Stand mixer
- Rolling pin
- Long food-safe dowel
- Instant-read thermometer
- Kitchen scale
- Cake pan
- Pastry brush
- Pan
- Spoon
- Mixing bowl
- Measuring cup
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Fork
- Oven
- Paper towel
- Cooling rack
Ingredients
- 32 tablespoons (454g or 1 pound) unsalted butter
- 6 1/3 cups (760g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons table salt
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons instant yeast or active dry yeast
- 1/2 cup (113g) water, lukewarm
- 1 1/3 cups (303g) milk, lukewarm
- 2 large eggs, beaten
- 1/2 cup (113g) clarified butter, from above
- 1 large egg, beaten
- nigella or sesame seeds, optional
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