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Khibz bil Joz
Syrian Nut Bread
Khibz bil Joz is a subtly sweet and fragrant bread, often made for special occasions or holidays in Syria. It features a soft, enriched dough studded with chopped nuts, typically walnuts, and flavored with rose water or orange blossom water.
đ§ Ingredienser
- 4 cups All-purpose flour
- 2.25 tsp Active dry yeast
- 0.5 cup Sugar
- 1 tsp Salt
- 1 cup Warm milk(about 110°F (43°C))
- 2 large Eggs(at room temperature)
- 0.5 cup Unsalted butter(softened)
- 1 cup Walnuts(chopped)
- 1 tsp Rose water or orange blossom water
- 1 large egg Egg wash(beaten with 1 tbsp water)
- 2 tbsp Sesame seeds(for topping (optional))
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine warm milk, 1 tbsp of the sugar, and the yeast. Let it sit for 5-10 minutes until foamy.
- 2
Mix the dough: In a large bowl or the bowl of a stand mixer, combine flour, the remaining sugar, and salt. Add the activated yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
- 3
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
- 4
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
Incorporate nuts and flavor: Gently punch down the dough. Turn it out onto a lightly floured surface and knead in the chopped walnuts and rose water (or orange blossom water) until evenly distributed.
- 6
Shape the bread: Divide the dough into desired portions (e.g., 10 small rolls or one large loaf). Shape into rounds or a loaf and place on a baking sheet lined with parchment paper.
- 7
Second rise: Cover the shaped dough loosely and let it rise again for 30-45 minutes, or until puffy.
- 8
Bake: Preheat oven to 375°F (190°C). Brush the top of the bread with egg wash and sprinkle with sesame seeds, if using. Bake for 30-35 minutes for a large loaf, or 20-25 minutes for smaller rolls, until golden brown and cooked through.
- 9
Cool: Let the bread cool on a wire rack before slicing and serving.
đĄ Proffstips
- âEnsure your milk is warm, not hot, to avoid killing the yeast.
- âRoom temperature eggs and softened butter incorporate better into the dough.
- âDon't over-knead the dough after adding the nuts, as it can make the bread tough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use pistachios or almonds instead of walnuts.
- Add a pinch of cardamom or cinnamon to the dough for extra spice.
- Drizzle with a simple syrup infused with rose water after baking for a sweeter bread.