In warm milk add dry yeast "SAF-time" for muffins, a pinch of salt, teaspoon of sugar, stir, and let yeast to activate.

Connect "revived" the dough, yolk, sour cream, melted butter (40 g). Small portions add the flour (can go little less or a little more, no need to score the dough with flour). Knead the dough (less than 10 min). It should be elastic and not stick to the hands. Dough to shift in volumetric capacity, to cover food. wrap and allow to rise in a warm place (30-35 degrees) for 1.5 hours.

Coming up the dough to press down well. Divide into 10 equal parts (convenient to do it on the scale), pinch off pieces and roll into balls. Billet cover with oiled cling film, let rest for 15 minutes.

Next, roll out each billet into a thin layer. The thinner, the better. Ideally, the dough almost transparent. Each layer of grease with melted butter (about 60 g in all layers, it may take a little less, no need to grease liberally), put the next layer on top, coat and so on. The last layer do not need to grease.

Twist the resulting 10-layer formation in a tight roll. Can the seam be cut in half and twist 2 roll, so it will be easier.

Roll cut into equal segments with width of 1.5 to 2 cm

Toppings: dried cherries, pour boiling water, leave for 5 minutes. Wash, dry on a paper towel. Almonds and walnuts grind in a coffee grinder (nuts can be any, depending on your taste), add sugar, cardamom, a well beaten egg white (optional, i.e. a protein can not add). Mix well. You can immediately combine the cherries with the nuts, and you can add alone in the workpiece, there is no difference. Traditional badambura cherries in the stuffing not, but I really like berry notes, acidity. Forming. Put the resulting little roll cut on the work surface. Fingers to push in the middle, forming a dimple. This indentation to put the filling. The edge of the workpiece to connect the well to take, as in pies, but don't pull hard, so as not to spoil the pattern. Flip the workpiece seam down to shape. Need to get a convex keel.

Billets pour into pan. Bake at 170 degrees for about 30 minutes. Badambura should not be Golden brown, it should be white. I baked it until lightly Golden to make sure everything is cooked and the top was crisp. Badambura ready sprinkle with powdered sugar. Bon appetit!