1/2 cup of warm water
2 tablespoons of active dry yeast (30g)
1/2 cup of milk
2/3 cup of sugar
1 1/2 teaspoons of salt
1/4 cup of butter, softened
2 large eggs, beaten
5 cups of all-purpose flour (600g)
1 teaspoon of ground cardamom, finely ground
1/2 cup of dried damask, chopped
For glazing
2 egg yolks
2 tablespoons of strong coffee
1/2 cup of warm water
2 tablespoons of active dry yeast (30g)
1/2 cup of milk
2/3 cup of sugar
1 1/2 teaspoons of salt
1/4 cup of butter, softened
2 large eggs, beaten
5 cups of all-purpose flour (600g)
1 teaspoon of ground cardamom, finely ground
1/2 cup of dried damask, chopped
For glazing
2 egg yolks
2 tablespoons of strong coffee
In a warm water bath, dissolve the yeast and let it rest for a few minutes
In another bowl, combine milk, sugar, salt, and butter
Let it cool
Add the yeast mixture to the milk mixture and stir until combined
Add the eggs, flour, cardamom, and damask
Mix until smooth
Knead the dough on a floured surface until elastic and smooth
Form into a ball and place in a greased bowl
Turn the dough over several times to coat evenly
Cover with plastic wrap and let rise for 1 hour or until doubled in size
Punch down the dough, divide into three parts, and shape each part into a roll
Transec the rolls, giving them a smooth finish and then making a circle
Place in a greased baking dish, cover with plastic wrap, and let rise for another 30 minutes or until doubled in size
Baste with the egg yolk mixture mixed with coffee before baking
Bake in a preheated oven at 180°C for 35 minutes or until golden brown
Slice into 12 pieces.
