Shirmal
Ingredients
-
¾
cup
whole milk
-
3
Tbsp.
all-purpose flour
-
2¾
cups
all-purpose flour
-
4
tsp.
granulated sugar
-
5
Tbsp.
granulated sugar
-
¼
tsp.
saffron threads
-
1½
tsp.
instant yeast
-
1½
tsp.
Diamond Crystal or Morton kosher salt
-
¼
tsp.
ground turmeric
-
1
large
egg
-
4
Tbsp.
unsalted butter
-
1
large
egg yolk
-
to taste
black and white sesame seeds
Instructions
- Prepare tangzhong by whisking ¼ cup milk, 3 Tbsp flour, and ¼ cup water in a saucepan, cooking until thickened, then let cool.
- In another saucepan, heat 1 tsp sugar and ½ cup milk until bubbling, then add saffron and let sit before mixing in yeast and more sugar.
- In a stand mixer, combine salt, turmeric, sugar, and flour, then add egg, tangzhong, and yeast mixture, mixing until dough forms.
- Knead the dough for 15 minutes until smooth, then let it rise covered for about 30 minutes.
- Divide the dough into 4 pieces, shape into balls, flatten into disks, and imprint a grid pattern on top, then let rise for 1 hour.
- Preheat oven to 375°F. Prepare egg wash with egg yolk, saffron, sugar, and water, then brush on dough and sprinkle with sesame seeds.
- Bake for 15-17 minutes until golden brown, then cool on wire racks before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
34g
Total protein
6g
Sodium
200mg
Cholesterol
50mg
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