Ingredients

• 1 pkg. (2 ½ tsp.) active dry yeast
• ¼ cup water
• 1 Tbsp. sugar
• 1 Tbsp. flour
• 1 cup unsalted butter, melted
• 3 eggs
• 8 oz. sour cream or plain yogurt
• 4 cups all-purpose flour
• Pinch of salt
• Filling (Khoriz):
• 1 cup flour
• ½ cup melted unsalted butter
• 1 cup sugar
• Egg Wash:
• 2 eggs,beaten
• OR- 2 egg yolks, beaten

PREPARATION

1. Dissolve yeast over warm water (110 - 115°F), whisk in sugar and flour. Cover with plastic wrap and allow to rise. Meanwhile, beat butter in bowl of a mixer. Add well-blended eggs and sour cream (or yogurt), softened yeast and salt.
2. Mix in flour until you have a soft dough. Knead by mixer until smooth. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size.
3. Toast the flour in a sauté pan over low heat, stirring until it very slightly changes color. Add melted butter and sugar, stirring until sugar is dissolved. Remove from heat.
4. Place in a small bowl, mixing to incorporate. Cool slightly and divide onto 4 pieces of waxed paper.
5. Divide the risen dough into 4 equal-sized balls and cover with plastic wrap on a work surface. On a lightly floured surface, roll out each ball to about ¼ inch thick rectangle, about 7” x 10”.
6. Spread with one of the four reserved fillings. Roll up lengthwise as you would a jelly roll. Slice in ½” to ¾” slices. Turn on their sides on a parchment-lined tray, straighten into circles. Cover tray with plastic wrap and allow to rise.
7. Brush with egg wash and place in a preheated 375°F oven for about 10 minutes. Turn tray, reduce heat to 350°F and bake another 7 to 10 minutes, until golden brown.