Komaj (Persian Sweet Buns)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 10 min.

   Kokkens note: If the yeast doesn't foam, it may be expired. It's best to start over with fresh yeast.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, salt, ground cardamom, and turmeric powder.

   Ca. 2 min.

3. 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.

   Ca. 2 min.

4. 4

   Mix with a wooden spoon or spatula until a shaggy, combined dough forms.

   Ca. 3 min.

5. 5

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.

   Ca. 10 min.

6. 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.

   Kokkens note: A turned-off oven with the light on provides a perfect warm environment for rising dough.

7. 7

   Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.

   Ca. 5 min.

8. 8

   Gently punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball.

   Ca. 5 min.

9. 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.

   Ca. 3 min.

10. 10

    In a small bowl, whisk together the egg yolk and milk to create the glaze.

    Ca. 1 min.

11. 11

    Brush the tops of the buns with the egg glaze, then sprinkle generously with sesame seeds and nigella seeds.

    Ca. 2 min.

12. 12

    Bake for 20-25 minutes, until the buns are a deep golden brown and sound hollow when tapped on the bottom.

    Ca. 25 min.

13. 13

    Transfer the hot buns to a wire rack to cool completely before serving.