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 servings
Cuisine: persian
Ingredients: 500 g all-purpose flour; 1 tsp active dry yeast; 100 g granulated sugar; 250 ml whole milk warmed to about 40°C / 105°F; 1 pcs egg beaten; 60 g unsalted butter melted and slightly cooled; 0.5 tsp salt; 1 tsp ground cardamom; 0.5 tsp turmeric powder; 1 tbsp rose water; 1 pcs egg yolk; 1 tbsp whole milk; 2 tbsp sesame seed; 1 tbsp nigella seed (optional)

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.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 8
Difficulty: Medium
Per serving: 389 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
1 tspactive dry yeast
100 ggranulated sugar
250 mlwhole milk, warmed to about 40°C / 105°F
1 pcsegg, beaten
60 gunsalted butter, melted and slightly cooled
0.5 tspsalt
1 tspground cardamom
0.5 tspturmeric powder
1 tbsprose water

glaze

1 pcsegg yolk
1 tbspwhole milk

topping

2 tbspsesame seed
1 tbspnigella seed(optional)

Equipment

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

The method

Step by step

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.
About 10 min
Cook’s note: 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.
About 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.
About 2 min
4
Mix with a wooden spoon or spatula until a shaggy, combined dough forms.
About 3 min
5
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
About 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.
Cook’s note: 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.
About 5 min
8
Gently punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
About 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.
About 3 min
10
In a small bowl, whisk together the egg yolk and milk to create the glaze.
About 1 min
11
Brush the tops of the buns with the egg glaze, then sprinkle generously with sesame seeds and nigella seeds.
About 2 min
12
Bake for 20-25 minutes, until the buns are a deep golden brown and sound hollow when tapped on the bottom.
About 25 min
13
Transfer the hot buns to a wire rack to cool completely before serving.

Per serving

Nutrition

61%Score

Calories: 389.3kcal
Protein: 9.4g
Carbs: 62.9g
Fat: 10.9g
Fibre: 2.3g
Sugar: 14.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.

Reheating

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