|Active dry yeast||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Sweet butter||1 Cup (16 tbs), melted|
|Sour cream||8 Ounce|
|Flour||4 1⁄2 Cup (72 tbs)|
|Flour||1 Cup (16 tbs)|
|Sweet butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
In a bowl sprinkle the yeast over the water.
Stir in the sugar and flour.
Stir and set aside for ten to twenty minutes or until bubbly.
Meanwhile, place the butter in a bowl.
Add the eggs and beat together until well blended.
Add the sour cream with the softened yeast and salt.
Mix in the flour until you have a very smooth, soft dough.
Place in a greased bowl.
Cover and chill for eight hours or overnight.
Prepare the filling by toasting the flour in a pan over low heat, stirring until light brown.
Remove from heat.
Add the butter and stir well.
Add the sugar and mix until thoroughly blended.
Set aside to cool.
Divide the dough into four equal balls.
Divide the filling into four portions.
On a lightly floured surface roll out each ball of dough into a rectangle about one-quarter-inch thick.
Spread with the filling.
Fold over one-quarter of the dough lengthwise.
Then fold over the remaining third.
Cut into triangles with a serrated knife.
Arrange the Kata on lightly oiled baking sheets.
Cover and place in a warm place to rise for fifteen minutes.
Brush with the egg yolk.
Bake at 375 degrees for fifteen minutes.
Reduce heat to 350 degrees and bake another ten to fifteen minutes or until a light golden brown.
Kata keeps well in an airtight container and is excellent served with coffee or tea.