Shorgoghal

Preparation of the dough: Dissolve the yeast in warm water in a small bowl and wait about 10 minutes for it to foam. Sift the flour into a large bowl, add salt and mix. Make a well in the center and add the yeast mixture, milk, egg, and butter. Mix these with your hands. Knead the dough on a floured board (or table) for 10 minutes until it is soft and elastic. Put the dough in a large bowl, cover it with a towel and place it in a warm place to rise for about an hour and a half.

Preparation of the filling: Roast anise and fennel seeds for 2 mins until their aroma is released. Pound the spices in a mortar. In a bowl, mix all the ingredients intended for the filling except butter. Add the melted butter here and rub with your hands until it becomes fine crumbles.

Make balls out of the risen dough and divide into 9 equal parts. Roll each part into a ball. On a slightly floured board, roll out one dough ball until a 50 cm circle is obtained. Sprinkle flour occasionally while rolling so that the dough does not stick to the rolling pin and rolling is easy. Then put the rolled dough aside using the rolling pin.

Sprinkle 4 tbsp of butter over the rolled dough and spread with your hands. Roll out the remaining dough balls in this way and stack them on top of each other. Grease all of them except the last one. Cut 5 cm wide strips from the dough with a sharp knife, then cut the strips into 30 cm long rectangles. Do not cut the short sides of the circle. Starting from the short side of the rectangle, begin to roll it up.

Pinch and seal one end of the roll, leaving the other end open. Hollow out the open side of the roll with your finger. A hollow cone should be obtained. Fill the cavity with one and a half tablespoons of filling. Bring the ends of the pastry together and seal. Flatten the pastry with your hands to a diameter of 10 cm.

Arrange the goghals spaced apart on baking sheets. Preheat the oven to 180°C beforehand. Make a shallow indentation in the center of the goghals with your finger and place a pinch of filling there. Brush the goghals with egg yolk and sprinkle poppy seeds. Bake for 40 minutes, or until the tops are golden brown.