Komaj (Persian Sweet Buns)
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
Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store in an airtight container at room temperature.
Warm in a microwave for 15-20 seconds or in a low oven until soft.
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