Persian Spice Bread

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Course Baked, Breakfast
Cuisine Middle Eastern, Persian
Keywords Gluten Free, Spices, Vegetarian
Difficulty Moderate
Servings 8 people
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 3 hours 10 minutes
Inspiration

Diana Henry's A Change of Appetite: Where Healthy Meets Delicious

One doesn't normally think of savory spices such as turmeric or cumin in baked goods. However, this is quite common in Middle Eastern and Persian cuisine. The flavors of the dried fruits and the spices come together nicely. This recipe is a gluten-free adaptation to a Persian spice bread recipe in Diana Henry's cookbook, A Change of Appetite: Where Healthy Meets Delicious. Often times, gluten free adaptations of non-gluten free recipes don't turn out well, but this one actually did, even if somewhat surprisingly. However, because it is gluten free, the dough with be a bit more crumbly and finicky than it would be otherwise, so be patient and gentle when shaping it and folding it over the dried fruits. If done with care, the rolls should turn out nicely.
Servings: 8 people
Calories: 251kcal

Ingredients

  • 1 1/4 tsp active dry yeast
  • 1 1/2 Tbsp packed light brown sugar
  • 3/4 cup warm water
  • 1 egg lightly beaten
  • 1 egg yolk
  • 1 Tbsp extra virgin olive oil
  • 2 2/3 cups millet flour plus extra to dust
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/4 cup pitted dates chopped
  • 1/4 cup dried apricots chopped
  • 2 1/2 Tbsp unsalted butter cut into 8 cubes
  • 1 1/2 tsp cumin seeds lightly crushed

Instructions

  • Put the yeast in a small bowl with 1/4 tsp of the sugar and 3 1/2 Tbsp of warm water, no more than 100°F. Let stand in a warm place to froth, about 15 minutes.
  • Mix half the beaten egg (retain the other half) with the 1 Tbsp of olive oil. Mix together the flour, salt, remaining sugar, and turmeric in a large bowl. Make a well in the center and pour in the frothy yeast, followed by the egg and oil mixture. Add the remaining water to the well. Gradually bring the dry ingredients in the middle using a spatula or blunt knife, then knead gently with your hands until just combined into a ball, about 10 minutes. The dough should be shiny and well-rounded.
  • Very lightly oil the ball of dough with your hands, then place in a bowl and cover with plastic wrap. Let stand in a warm place to rise for an hour – it should double in size. Punch down the dough, then let stand, covered with plastic wrap, for another hour. Meanwhile chop the dates and apricots and toss together.
  • Divide the dough into 8 balls. Flatten each into a disk about 5 inches across. Divide the dates and apricots evenly among the disks, placing them in the center. Place a cube of butter in the center of each disk as well. Gently pull the dough up over the fruit and butter, pinching it and smoothing it over to seal the fruit inside. If it crumbles a little, just use the crumbs to patch it up. Turn over to make sure the seam is underneath. Set the dough balls on a baking sheet lined with parchment paper, cover with plastic wrap, and let sit for 15 minutes.
  • Meanwhile, preheat the oven to 400°F. Mix the reserved half egg with the egg yolk, and brush onto the top of each roll. Sprinkle the rolls with cumin seeds.
  • Bake for about 15 minutes, until golden.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 160mg | Potassium: 201mg | Fiber: 3g | Sugar: 8g | Vitamin A: 326IU | Calcium: 22mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!