Gata Nauru

Background of Gata Nauru

Gata is a traditional pastry that originates from Armenia, known for its rich buttery flavor and slightly sweet taste. Although Gata is popular across Armenia, it has ties to a small Pacific island nation - Nauru. Nauruans, who have a diverse culinary palette influenced by various cultures, adapted the traditional Armenian recipe to include local ingredients, thus inventing the Gata Nauru variant. This recipe reflects the cultural fusion of Armenian baking traditions with Pacific island flavors, resulting in a unique sweet bread enjoyed on special occasions.

Ingredients for Gata Nauru

• Flour - 4 cups
• Yeast - 2 teaspoons
• Milk - 1 cup
• Sugar - 1 cup
• Butter - 1 cup
• Eggs - 2, plus 1 for egg wash
• Vanilla Extract - 1 teaspoon
• Salt - 1/2 teaspoon
• Coconut - 1 cup, shredded
• Almonds - 1/2 cup, chopped
• Baking Powder - 1 teaspoon

Preparation Steps for Gata Nauru

Step 1: Prepare the Dough

Begin by warming the milk slightly. You want it to be lukewarm to activate the yeast. In a small bowl, combine the warm milk, yeast, and a tablespoon of sugar. Set aside for about 10 minutes until it becomes frothy, indicating the yeast is activated.

In a large mixing bowl, mix together the flour, remaining sugar, and baking powder. Add the activated yeast mixture, two beaten eggs, and the vanilla extract to the dry ingredients. Knead this into a smooth dough, adding flour as needed to ensure it isn’t sticky.

Step 2: Incorporate Butter

Take the softened butter and gradually work it into the dough until fully incorporated, resulting in a soft and elastic dough. Cover the bowl with a damp cloth and allow the dough to rise in a warm place for 1-2 hours or until it doubles in size.

Step 3: Create the Filling

While the dough is rising, prepare the filling by combining the shredded coconut, chopped almonds, remaining sugar, and a pinch of salt in a separate bowl. Mix these ingredients well and set aside.

Cooking Process

Step 4: Shape the Dough

Once your dough has doubled in size, punch it down to release the air. Roll it out on a lightly floured surface to form a large rectangle about a quarter-inch thick. Evenly spread the coconut and almond filling over the rectangle, ensuring to leave a border around the edges.

Roll up the dough tightly from one end to the other, as you would with a jelly roll. After rolling, slice the log into even pieces of about 1-2 inches in thickness.

Step 5: Final Proof

Place the sliced pieces onto a baking sheet lined with parchment paper, leaving adequate space between each piece. Let the dough rise again for about 20-30 minutes.

Step 6: Bake the Gata

Preheat your oven to 350°F (175°C). Brush the tops of the rolls with a beaten egg for that golden color. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. You may want to use a cooking timer to track the baking.

Enjoying Gata Nauru

Gata Nauru is best enjoyed warm, fresh out of the oven. Serve these delightful rolls with a pot of freshly brewed tea or coffee for a perfect mid-morning snack or afternoon treat. The texture is soft and fluffy on the inside, with a slight crunch from the coconut and almonds. Their sweet aroma and delightful taste will surely make it a family favorite!