KETA
(Armenian Sweet Breakfast Rolls)
This recipe is long and involved, but it gets easier every time you do
it. The results are addicting. Even friends who do not normally eat
sweets cannot resist Keta.
5 cups unbleached flour
3/4 cup sugar
1/2 teaspoon salt
3/4 cups butter
3/4 cup milk (Mom uses evaporated)
3 eggs
1½ packages active dry yeast (1½ tbsp.)
1 tablespoon sesame seeds
Filling:
3/4 cup butter
1/2 cup flour
3/4 cup sugar
1/2 tablespoon cinnamon
3/4 cup walnuts, finely chopped or processed
To make dough:
Begin by dissolving yeast in 1/3 cup warm water; add 1 1/2 tsp. of sugar,
stir well and let stand until it bubbles up. Set aside.
Blend the flour, sugar and salt in a very large mixing bowl and set aside for
the moment. Melt the butter in a saucepan, add the milk and cool to lukewarm,
then stir in 2 beaten eggs. Next stir the yeast mixture into the butter, milk and
egg mixture.
Pour the liquid mixture into the flour mixture and begin mixing with a
spoon. When well-blended, begin kneading the dough with your hands,
adding a little more flour if it is too sticky. Knead the dough for
approximately 6 minutes. The dough should be soft. (To facilitate
kneading, rub a little oil on your hands.)
Place the dough in a lightly-oiled bowl (you can use the mixing bowl),
cover with a towel and put in a warm place (85-90 degrees) to rise
until the dough is light and doubled in size (about 2-3 hours.)
While dough is rising, prepare the filling. Melt the butter in a
saucepan, add flour and stir until blended. Next add the sugar,
cinnamon and walnuts. Mix well and set aside until dough is ready to
form.
When the dough has risen, punch down. Divide the dough into 5 equal
parts and form into balls. Roll out each ball with a rolling pin (It
is not necessary to flour the board) until each piece is the size of a
dinner plate (about 10 in. in diameter and about 1/4 in. thick).
Divide the filling into 5 portions. Put one portion of the filling on
each round of the dough and cover the surface by pressing the filling
into the dough with your fingers. Next fold the sides of the dough
towards the middle, like a jelly roll, pinching it closed. Take
rolling pin and flatten until dough is shaped long and narrow, about
14” by 3”.
Now beat the remaining egg and stir in the sesame seeds. Using a
pastry brush, brush the top of the dough with this mixture. With a
fork, flatten and prick the top of the dough, then slice the roll
diagonally into 1 in. wide slices and place them on an oiled baking
sheet, about 1 1/2 “ apart. Prepare remaining balls of dough and
filling in the same manner.
Place rolls in a warm place to rise again (45 min. to 1 hr.), then bake
them in a preheated 375 degree oven for 15 - 18 minutes, until golden
brown.
When cool, store the Keta in an airtight plastic bag or cookie jar. They stay moist for days and freeze well for later use.