Shorgoghal, or Spice-Filled Flaky Breads | AZ Cookbook

Name: Shorgoghal, or Spice-Filled Flaky Breads | AZ Cookbook
Ingredients: For the Dough; 1 package (¼ ounce / 2¼ teaspoons) active dry yeast; 1 cup warm water (105˚–110˚F); 6 cups all-purpose flour, plus extra for kneading; 2 teaspoons salt; 1 cup milk, at room temperature; 1 large egg, at room temperature; 7 ounces clarified butter (ghee) or unsalted butter, melted and cooled; For the Spice Filling; 2 tablespoons fennel seeds; 2 tablespoons cumin seeds (can substitute anise seeds); ½ teaspoon turmeric; 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 cups all-purpose flour; 4 ounces clarified butter or unsalted butter, melted and cooled; For the Butter Spread; About 18 ounces clarified butter (ghee) or unsalted better, melted and cooled (clarified butter is preferred for better taste); For the Top; 2 large egg yolks; 1 tablespoon Nigella sativa seeds (can substitute poppy seeds)