Ingredients
For the Dough:
10 ounces (2 cups plus 2 tablespoons; 285g) all-purpose flour
1 1/4 teaspoons (5g) instant yeast
1/8 teaspoon baking soda
2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
5 ounces (10 tablespoons; 140g) unsalted butter, softened
2 ounces (about 1/4 cup; 60g) sugar
5 ounces (about 2/3 cup; 140g) plain Greek yogurt (whole or low-fat)
1 large egg (55g), lightly beaten
For the Filling:
3 ounces (85g) walnuts, lightly toasted and coarsely chopped
2 1/2 ounces (about 1/2 cup; 70g) all-purpose flour
2 ounces (about 1/4 cup; 60g) sugar
1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
2 ounces (4 tablespoons; 60g) unsalted butter, melted
2 teaspoons (10ml) vanilla extract
To Finish and Bake:
1 large egg, lightly beaten with a pinch of salt
Directions
For the Dough: In a medium bowl, whisk together flour, yeast, baking soda, and salt. In a large bowl, using a stiff rubber spatula, vigorously stir butter and sugar together to form a uniform paste. Add flour mixture to butter mixture; wipe out bowl that had flour mixture, lightly grease with cooking spray or butter, and set aside. Using spatula followed by hands, mix flour and butter mixtures together until even, cornmeal-like mixture forms, 1 to 2 minutes.
