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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Image
Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Taro Bun

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 Taro Buns

Ingredients:

100 grams (¾ cup) gluten flour
100 milliliters (⅓ cup) water
3 grams (1 teaspoon) fresh yeast
How to make:

Mix the ingredients and ferment at room temperature (30°C) for 1 hour.
Refrigerate overnight.

Taro paste:

300 grams (2 ½ cups) boiled milk potatoes
30 grams sugar, adjust to taste (2 ½ tablespoons)
30 grams condensed milk (2 ½ tablespoons)
15 grams butter (1 tablespoon)
8 grams purple sweet potato starch (1 tablespoon)
Boil the milk potatoes, mash them, add the above ingredients, mix and refrigerate.

Cream:

30g softened butter (2 tablespoons)
30g low-gluten flour (¼ cup)
30g caster sugar (¼ cup)
Mix all the cream ingredients together and set aside.

Main dough:

350g high-gluten flour (2 ¾ cups)
200ml milk (⅔ cup + 2 teaspoons)
4g salt (¾ teaspoon)
60g sugar (¼ cup + 2 teaspoons)
30g butter (2 tablespoons)
12g fresh yeast (1 tablespoon)

Steps:

Mix all the ingredients except the butter.

Knead until a thick film forms. Add the softened butter.
Stir on low speed, then knead quickly to form a thin ball.
Ferment for 1 hour at room temperature (30°C).
Remove air, divide into 70g dough balls, roll out, wrap in 25g taro paste filling, shape, and ferment until doubled in size.
Squeeze sauce over surface.
Bake at 190°C (top heat) and 180°C (bottom heat) for 18 minutes.

Then eat.




* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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