Shirmal
Persian milk bread
Ingredients
- 3/4 cup whole milk, gently warmed
- 1/3 cup unrefined cane sugar, adjust to your taste
- 1 teaspoon yeast
- 4 tablespoons unsalted butter, at room temperature
- 1 egg yolk
- 2 1/2 cups *whole wheat pastry flour, sifted
- 1 teaspoon cardamom, ground
- 1/8 teaspoon salt
Glaze & topping
- 1 egg yolk
- 1/4 teaspoon saffron threads, ground and mixed with 1 tablespoon hot water
- 1 teaspoon sesame seeds
Instructions
- In a small mixing bowl, combine the milk, 1 teaspoon of sugar, and the yeast. Stir the mixture and set it aside until the yeast activates and becomes slightly foamy.
- In a separate large mixing bowl, whisk together the remaining sugar and butter until creamy. Once they’re nicely blended, add the egg and keep mixing until everything is well combined.
- Pour in the milk and yeast mixture, and give it a good whisk until everything is well combined.
- Sprinkle in the cardamom and salt and slowly add the flour, stirring with a spatula or your hands as you go until a dough forms. Add as much of the flour as necessary to achieve a dough that is slightly tacky and sticky to the touch, which helps keep it light when baked.
- Once it's ready, remove the dough from the bowl and place it on a lightly floured surface. Knead for about 10 minutes, working diligently and with care. Try to resist adding extra flour to the dough.
- Lightly grease the bowl with a neutral oil, then place the dough inside, turning it to ensure all sides are lightly coated. Cover the bowl with a kitchen towel and let the dough rise at room temperature until it doubles in size, about an hour.
- Now remove the supple dough out of the bowl, punch the air out and knead it again for a couple of minutes, before dividing it into half. Using a rolling pin, roll each half out to a 8-9 inch disc and transfer to a baking sheet lined with a parchment paper.
- Gently score the dough with a sharp knife or dough scraper, making shallow diagonal lines about 1 inch apart. Once you’ve done that, give the dough a little rotate and score it again in the opposite direction to create a crisscross pattern.
- Cover with a kitchen towel and allow to rest for 30 minutes.
- Preheat your oven to 365°F.
- In a small mixing bowl, combine the egg yolk with the saffron water and mix it well. Then, use a brush to lightly and evenly glaze the top of the dough. Finish by sprinkling with sesame seeds.
- Place the baking sheet in the oven and bake until the dough has risen and the top is a lovely golden color, about 20 minutes. Once it's done, take it out of the oven and let it cool. Store it in an airtight container at room temperature for up to 5 days.
Notes
I always prefer using more whole grain flours over refined ones, so for this recipe, I’ve replaced all-purpose flour with whole wheat pastry flour. Whole wheat pastry flour comes from soft wheat and has a finer texture with less protein, so it’s perfect for making tender baked treats such as this bread.
Whole wheat flour, on the other hand, is made from hard wheat and has more protein, giving it a coarser texture that's great for hearty, dense baked goods. (not for this recipe).
You can definitely use all-purpose flour if you like! Just keep in mind you might need to add a tablespoon or two more than the recipe calls for.
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