Armenia's signature pastry, gata is made by wrapping yeasted dough around a khoriz filling of butter, flour and powdered sugar, then baking it in a ring. The egg-wash sheen on top and its flaky texture make it a classic for the tea table.
Mix the fresh yeast with the warm milk and sugar, and let it sit for 10 minutes until frothy.
Add the flour, salt and melted butter to the yeast mixture and knead, then cover and let it prove for 30 minutes.
Mix the butter with the flour and powdered sugar until you have a smooth paste.
Roll out the dough, spread the khoriz over it, roll it up and shape into a ring, then place on a lined tray.
Brush with egg yolk and bake in an oven preheated to 180°C for 25 minutes until golden.
Don't wrap the khoriz filling before the dough has had time to rise, or the pastry won't puff up properly in the oven. Allergens: contains gluten (flour), dairy (butter) and egg.
Keeping the khoriz filling a little cooler makes it easier to wrap in the dough; in a warm kitchen, chilling it for 10 minutes helps.
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