Honey Butter Roll (Gozinaki)
A flaky Georgian pastry with a crumbly, sweet butter filling. Perfect as a sweet treat with tea.
- Time
- 1 h 10 min
- Serving
- 483 kcal
- Ingredients
- ≈ $0.45
- Protein
- 9 g
Ingredients
- 1 Wheat flour 60 g
- 2 Butterpack 180 g ≈ $1.58 25 g
- 3 Sugar 15 g
- 4 Plain yogurtpack 300 g ≈ $2.19 25 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Baking soda to taste
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix two-thirds of the flour, yogurt, egg, baking soda, salt, and one-third of the butter2 to form a soft dough.
Cover and let rest for 15 minutes.
Rub the remaining flour, sugar, and butter2 together until crumbly.
Roll out the dough into a rectangle, spread the filling evenly, and roll tightly into a log.
Gently flatten the log, place on a baking sheet, and prick all over with a fork.
Bake at 350°F (180°C) for 25–30 minutes until golden brown.
Cool for 10 minutes, then slice into pieces.
Tips
- Why it works
- Cover the dough so the baking soda has time to work and the dough becomes softer. If you don't cover it, it will stay dense and won't rise.
- Substitutions
- Replace the yogurt with kefir of the same acidity, or use sour cream, reduced to 20 g for less moisture. You can replace the sugar with powdered sugar in the same amount.
- Common mistakes
- If the filling is clumpy rather than crumbly, the butter wasn't rubbed in enough or too much liquid was added. The filling should be dry and crumble.
- Storing and reheating
- Keeps for 2 days in the fridge, wrapped in cling film. Reheat for 10 seconds in the microwave or for 5 minutes in the oven at 160 °C.
- Serve with
- Serve with hot tea or coffee in the morning or afternoon, when you need a quick, effortless dessert.
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