Thursday, 24 July 2014

Komaj - A Persain date bread with cumin and Turmeric


This bread was supposed to be baked last month from the group I am We Knead to Bake but June was a very busy month and knowing me if I don't lake the bread in the first two weeks when the recipe is given I get lazy to make them.
Anyway yesterday I thought I will just cheer me up ( that is what I do take or cook something when I am a little bit down) as I was missing Shyama and Hans.
Usually Shyama comes for the weekend when Hans is out of the country but now she is in Egypt it is the first time I don't have both of them here.
So I was feeling a little down I know I know silly Indeed.
I didn't sprinkle the crushed cumin on top of the bread as I wanted to give my FIL also and I thought he might think it is weird cumin on top of a bread so I sprinkled black seasame seeds.
Tip:
When I make the filling for the bread I would double up the filling ingridients otherwise you won't have enough filling.
The bread is best on the day of baking, I had 2 left over and I ate them for breakfast next day then they were not as good as the fresh ones ( but then I think all buns are like that)


Komaj (Persian Date Bread With Turmeric & Cumin)
(Adapted from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf)

Ingredients:
For the dough:
1 tsp active dried yeast
1/8 cup warm water
3 3/4 cups bread flour (or all-purpose flour)
2 1/2 tsp cumin seeds, toasted and lightly crushed
1/4 cup sugar
1/2 tsp turmeric powder
1/2 to 3/4 tsp salt
1 egg (optional)
2/3 cups warm milk
1 1/2 tbsp olive oil
For the filling:
12 to 15 dried dates, pitted and cut into chunks (the slightly soft kind)
25 gm unsalted butter, soft at room temperature
4 to 5 pods cardamom, powdered

Milk/ cream for brushing dough
icing sugar, for dusting (optional)


Method:
Dissolve the yeast in the warm water and keep it aside for 10 minutes and it will have bubbled up a little.
Put the flour, 2 tsp of the crushed cumin, sugar, turmeric and salt in the bowl of your food processor and run a couple of times to mix. Then add the yeast mixture and the egg and run the processor again, till it is incorporated.
Now add the milk and olive oil, and knead until you have a smooth and pliable dough that’s not sticky. Shape the dough into a ball and place in a well-oiled bowl, turn to coat the dough and then cover loosely and let it rise till it has doubled (about an hour or so).

When the dough has risen, deflate it and then shape into a round. Put it back in the bowl for a second rise till it has doubled (an hour or so).
In the meanwhile prepare the filling by mixing together the chopped dates, soft butter and cardamom together in a bowl.
Divide the dough in to 4 equal portions, and divide each in half so you have 8 portions. Working with one portion at a time, roll each one out into a rectangle that is about between 1/4" and 1/8” thick. Choose a cookie cutter that is about 8cm at the widest. Press it down lightly n one half of the rectangle to guide you to put the filling.

AT this point, I brushed a little water over the entire surface to make sure the dough would stick well when folded over.
Then place about 1 tsp (more than this is not necessary) in the centre of the cookie outline and then fold the other half of the rectangle over the filling so that it’s now a covered square. Using the cookie cutter cut, with the filling in the centre, cut out the bun making sure the sides are neat and well sealed. If the sides are not well sealed, the bun will swell and open up during baking. It will taste good but look weird!

Repeat with the remaining portions of dough, then reroll the scraps and you should be able to make two more buns making a total of 10 buns. Place them on a lightly greased baking tray leaving space between them because they will puff up on baking. Let them sit for about 15 minutes.
Then brush them with a little milk (or egg wash if you use it) and sprinkle the remaining ½ tsp of crushed cumin on top, pressing it down a little with your fingers. Bake the Komaj at 200C (400F) for about 8 to 10 minutes.
Let them cool on a rack a little and dust with icing sugar if you like. Serve them warm with tea or coffee. These are best eaten the day they’re made. Leftovers can be reheated and eaten the next day.
This recipe makes 10 Komaj. (Depending on the size you make) I made small ones so i got more.

7 comments:

Srivalli said...

Seems to have come out so well Finla...love that colour and shape..

riseofthesourdoughpreacher said...

What a gorgeous bread!
I love persian cuisine, thank you so much!
Have a lovely weekend
Lou

Angie Schneider said...

Those spiced filled buns look awesome, Finla. I love all the spices you used here.

nandoos Kitchen said...

looks very nice

sra said...

I thought there was turmeric in there somewhere! They look glorious.

Bombay-Bruxelles said...

Looks beautiful! Try it with cumin seeds next time :-)

Gloria Baker said...

love these breads Finla!!