Kurdish-Inspired Vannkringler

Ingredients

In this Kurdish-inspired adaptation of Vannkringler, we incorporate saffron and Kurdish spices like cumin and sumac to infuse the pastry with unique flavors. The traditional Norwegian recipe is transformed into a fusion dish that combines the best of both cuisines. We alse have the original recipe for Vannkringler, so you can check it out.

• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon sumac 1/2 teaspoon sumac
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, crush the saffron threads using a mortar and pestle until powdered.
2. 2.
   In a large mixing bowl, combine the flour, saffron, cumin, sumac, salt, and sugar.
3. 3.
   Add the cold cubed butter to the flour mixture and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
4. 4.
   In a small saucepan, heat the milk until warm but not boiling. Remove from heat and sprinkle the yeast over the warm milk. Let it sit for 5 minutes until the yeast is activated and foamy.
5. 5.
   Pour the yeast mixture into the flour mixture and stir until a dough forms.
6. 6.
   Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
7. 7.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
8. 8.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
9. 9.
   Punch down the risen dough and divide it into 12 equal portions.
10. 10.
    Roll each portion into a long rope and shape it into a twisted knot.
11. 11.
    Place the twisted knots on the prepared baking sheet, leaving some space between each.
12. 12.
    Brush the Vannkringler with beaten egg and sprinkle sesame seeds on top.
13. 13.
    Bake for 15-20 minutes or until golden brown.
14. 14.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, steep the threads in a tablespoon of warm milk for 10 minutes before adding them to the dough.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For a sweeter version, sprinkle the Vannkringler with a mixture of cinnamon and sugar before baking.
• Serve the Vannkringler warm with a drizzle of honey or a dollop of clotted cream for an indulgent treat.
• Experiment with different shapes and sizes to create a visually appealing platter of pastries.
• Make sure the yeast is fresh and active to ensure a good rise in the dough.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Serve the Saffron-Scented Kurdish Vannkringler as a delightful accompaniment to a cup of Kurdish tea or as a sweet treat during festive occasions.

Presentation advice

Arrange the twisted knots on a platter, garnished with a sprinkle of powdered sugar and a few saffron threads for an elegant presentation.