SnackDessertBreakfast

Komaj (Persian Sweet Buns)

Name: Komaj (Persian Sweet Buns)
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 racions
Cuisine: persian
Ingredients: 500 g all-purpose flour; 1 ct active dry yeast; 100 g granulated sugar; 250 ml whole milk warmed to about 40°C / 105°F; 1 u egg beaten; 60 g unsalted butter melted and slightly cooled; 0,5 ct salt; 1 ct ground cardamom; 0,5 ct turmeric powder; 1 cs rose water; 1 u egg yolk; 1 cs whole milk; 2 cs sesame seed; 1 cs nigella seed (opcional)

A soft, lightly sweet Persian bun flavored with cardamom, turmeric, and rosewater. These tender buns are a traditional snack or breakfast treat, best served warm with tea.

Una recepta original de Forkin

Temps total: 2 h 25 min
Racions: 8
Dificultat: Mitjana
Per ració: 389 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten, llet i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

dough

500 gall-purpose flour
1 ctactive dry yeast
100 ggranulated sugar
250 mlwhole milk, warmed to about 40°C / 105°F
1 uegg, beaten
60 gunsalted butter, melted and slightly cooled
0,5 ctsalt
1 ctground cardamom
0,5 ctturmeric powder
1 csrose water

glaze

1 uegg yolk
1 cswhole milk

topping

2 cssesame seed
1 csnigella seed(opcional)

Estris

pastry brush · parchment paper · baking sheet · mixing bowl · knife · whisk

Elaboració

Pas a pas

1
In a small bowl, combine the warm milk, a pinch of the granulated sugar, and the active dry yeast. Let stand for 5-10 minutes until the mixture is foamy.
Uns 10 min
Nota de cuina: If the yeast doesn't foam, it may be expired. It's best to start over with fresh yeast.
2
In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, salt, ground cardamom, and turmeric powder.
Uns 2 min
3
Create a well in the center of the dry ingredients. Pour in the foamy yeast mixture, the beaten egg, melted butter, and rose water.
Uns 2 min
4
Mix with a wooden spoon or spatula until a shaggy, combined dough forms.
Uns 3 min
5
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
Uns 10 min
6
Place the dough in a lightly oiled bowl, cover with a clean cloth, and set in a warm, draft-free place to rise for 60-90 minutes, or until doubled in size.
Nota de cuina: A turned-off oven with the light on provides a perfect warm environment for rising dough.
7
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
Uns 5 min
8
Gently punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
Uns 5 min
9
Place the dough balls on the prepared baking sheet and flatten each into a disc about 10cm (4 inches) wide and 1.5cm (0.5 inch) thick.
Uns 3 min
10
In a small bowl, whisk together the egg yolk and milk to create the glaze.
Uns 1 min
11
Brush the tops of the buns with the egg glaze, then sprinkle generously with sesame seeds and nigella seeds.
Uns 2 min
12
Bake for 20-25 minutes, until the buns are a deep golden brown and sound hollow when tapped on the bottom.
Uns 25 min
13
Transfer the hot buns to a wire rack to cool completely before serving.

Per ració

Nutrició

61%Puntuació

Calories: 389,3kcal
Proteïnes: 9,4g
Hidrats de carboni: 62,9g
Greixos: 10,9g
Fibra: 2,3g
Sucre: 14,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container at room temperature.

Com reescalfar-ho

Warm in a microwave for 15-20 seconds or in a low oven until soft.