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Shirmal
This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.
👥 4 Servings👤 Misha Sesar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●pan
- ●baking sheet
- ●knife
- ●oven
📝 Preparation Steps
1
Whisk ¼ cup whole milk, 3 Tbsp. (23 g) all-purpose flour, and ¼ cup water in a small saucepan to combine. Place over medium heat and cook, whisking constantly, until thickened, 1–⏱️ 2 minutes (the mixture, known as a tangzhong, will continue to thicken as it cools). Transfer to a small bowl and let cool.
2
Heat 1 tsp. granulated sugar and remaining ½ cup whole milk in a clean small saucepan over medium, swirling to dissolve sugar, until milk is just beginning to bubble at the edges of pan, about ⏱️ 1 minute. Remove from heat and add ¼ tsp. saffron threads, crushing between your fingers as you add. Let sit ⏱️ 2 minutes, then stir in 1½ tsp. instant yeast and 2 tsp. granulated sugar.
½ tsp. instant yeast1
3
Whisk 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¼ tsp. ground turmeric, 5 Tbsp. (63 g) granulated sugar, and remaining 2¾ cups (344 g) all-purpose flour in the bowl of a stand mixer, then attach to mixer fitted with the dough hook. Add 1 large egg, tangzhong, and yeast mixture and mix on medium-low speed until a dough forms. Add 4 Tbsp. unsalted butter, cut into pieces, room temperature, a piece at a time, mixing after each addition until incorporated before adding more. Increase speed to medium and knead dough ⏱️ 15 minutes (it should be smooth and soft). Remove bowl from mixer and cover tightly with plastic wrap; let dough sit until slightly risen, about ⏱️ 30 minutes (it can sit up to ⏱️ 1 hour).
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1large egg1large egg yolk1. unsalted butter, cut into pieces, room temperature4 Tbsp
4
Divide dough into 4 pieces and form into smooth balls. Place on a parchment-lined baking sheet and flatten into 5"-diameter disks. Using a bench scraper, firmly press down on dough to create evenly spaced lines in one direction and then the other to make a grid pattern (do not use a knife or press so hard you split the dough). Cover with plastic wrap; let dough sit until slightly risen, about ⏱️ 1 hour (it can sit up to 1½ hours).
5
Place a rack in top third of oven; preheat to 375°. Whisk 1 large egg yolk, remaining 1 large pinch of saffron threads, crushing between your fingers as you add, remaining 1 tsp. granulated sugar, and 1 tsp. warm water in a small bowl until smooth. Lightly brush tops of each loaf with egg wash, then sprinkle with black and white sesame seeds. Bake shirmal until puffed and golden brown, 15–⏱️ 17 minutes. Transfer to wire racks and let cool before serving.
large egg1large egg yolk1Black and white sesame seeds (for sprinkling)
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