Tajik Sweet Bread

Ingredients

In this adaptation of Pan dulce to Tajik cuisine, we have incorporated traditional Tajik flavors and ingredients to create a unique and authentic Tajik Sweet Bread. The original Mexican Pan dulce typically includes ingredients like cinnamon and vanilla, which have been replaced with cardamom and rose water in this Tajik version. Additionally, the cooking techniques and traditions have been adjusted to align with Tajik cuisine. We alse have the original recipe for Pan dulce, so you can check it out.

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 tablespoon rose water 1 tablespoon rose water
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 11g, 6g
• Carbohydrates (total, sugars): 50g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cardamom, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and rose water.
4. 4.
   Mix the ingredients together until a soft dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into small portions. Shape each portion into a round or oval shape.
9. 9.
   Place the shaped dough on the prepared baking sheet, leaving some space between each piece.
10. 10.
    Cover the dough with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Bake the bread in the preheated oven for 20-25 minutes or until golden brown.
12. 12.
    While the bread is baking, prepare the sugar syrup glaze by dissolving 1/4 cup of sugar in 1/4 cup of water over low heat. Let it cool.
13. 13.
    Once the bread is baked, remove it from the oven and immediately brush the sugar syrup glaze over the top of each bread.
14. 14.
    Allow the bread to cool completely before serving.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor.
• Rose water — Ensure you are using food-grade rose water for culinary purposes.
• Active dry yeast — Make sure the yeast is fresh and active by checking the expiration date and testing it in warm milk before using.

Tips & Tricks

• For added texture, you can sprinkle sesame seeds or chopped nuts on top of the bread before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough or glaze.
• Serve the Tajik Sweet Bread warm with a dollop of butter or jam for extra indulgence.
• This bread can be stored in an airtight container for up to 3 days.

Serving advice

Serve Tajik Sweet Bread as a delightful breakfast treat or enjoy it as a snack with a cup of tea or coffee.

Presentation advice

Present the Tajik Sweet Bread on a decorative platter or wooden board. You can dust the bread with powdered sugar for an elegant touch.