Wednesday, June 25, 2014

Komaj - Persian Date Bread Filled With Turmeric & Cumin(Eggless Recipe)

After two months break, am participating in this month's We Knead to Bake, a bread baking event by Aparna. For this month, Aparna chosen Komaj/ Persian Date Bread with Turmeric and Cumin seeds. This is again a new bread to me and tried and tasted it for the for the first time. This is an Interesting, soft and delicious buns with a unique combo of cumin seeds, turmeric and dates. In Iran they cut the komaj into heart shaped buns but you can use either square or round cutters also, here i used round cutter. We just loved this savory and sweet combo. My neighbors too liked the buns which i shared with them.
I also filled few with chocolate chips and nuts for my kids since they do not like dates. Chocolate chip paired well with the cumin and turmeric buns. Komaj tasted yummy when dipped in warm coffee, i liked it that way. Try this unique combo bread and am sure you will love it. Now off to the recipe...

Preparation Time : 3 hours 15 mins
Cooking Time : 8-10 minutes
Yields : 10 Komaj
Ingredients:
For the dough:
  1. Active Dried Yeast  1 tsp (i used instant yeast -3/4 tsp*)
  2. Warm Water   1/8 cup
  3. Bread Flour   3 and 3/4 cups
  4. Cumin Seeds    2 tsp(lightly toasted & crushed)
  5. Sugar    1/4 cup
  6. Turmeric powder   1/4 tsp
  7. Salt    1/2 to 3/4 tsp
  8. Warm Milk   2/3 cup
  9. Olive Oil   1 and 1/2 tbsp 
For the filling:
  1. Dried Dates    12-15,pitted and cut into chunks (the slightly soft kind)
  2. Unsalted Butter 25 gm(at room temperature)
  3. Cardamom   5 pods(powdered)
  4. Milk/ cream for brushing dough
  5. Icing sugar, for dusting (optional)


Method
  • Dissolve the yeast in the warm water and keep it aside for 10 minutes till it turns slightly frothy.
  • Then in a processor bowl, add flour, cumin seeds, turmeric powder, sugar and salt pulse it for few seconds and then add the yeast mixture run till it incorporated well.
  • Now add the milk, 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.(i added few cashew nuts along with it).
  • 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 8 cm at the widest.
  • Press it down lightly and one half of the rectangle to guide you to put the filling.
  • Brush the edges with water so that the dough would stick well when folded over.
  • Then place about 1 tsp (more than this is not necessary) in the center 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 center, cut out the bun making sure the sides are neat and well sealed.
  • Repeat with the remaining portions of dough, then re-roll 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) 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.

Notes:
* I used Instant Yeast - 3/4 tsp and I directly add it to the flour along with other dry ingredients and knead it using warm milk( 2/3 cup + 1/4 cup).
I also added 2 tbsp of cashew nuts along with the dates.


13 comments:

  1. lovely photos. It must have tasted good with added nuts.

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  2. sounds very interesting, super soft bread!!

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  3. Looks so tempting and perfect!

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  4. Looks awesome Sangee, very different and delicious..

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  5. these buns look awesome!!! love the deep yellow color...

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  6. Delicious bread, love the color and filling..

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  7. beautifully done,love the new kind bread :)

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  8. Komaj looks prefect and super fluffy, your Persian bread rocks.

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  9. they look so beautiful n attractive! :) m just loving the clicks, feel like having one right away

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