Irimsik: Kazakhstan Cuisine

 

Ingredients:]

For the Bread:

2 ½ cups all-purpose flour

1 tablespoon active dry yeast

1 teaspoon sugar

½ teaspoon salt

1 cup warm milk (105°F to 115°F)

2 tablespoons unsalted butter, softened

For the Syrup:

• 2 cups water
• 1 ½ cups sugar
• 1 cinnamon stick
• 2 cloves

Instructions:

1. Make the Bread Dough:
• In a large bowl, whisk together flour, yeast, sugar, and salt.
• In a separate bowl, combine warm milk and melted butter. Stir until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Shape and Bake:
• Punch down the dough and transfer it to a lightly floured surface.
• Divide the dough into 12 equal pieces. Shape each piece into a round ball.
• Arrange the dough balls on a baking sheet lined with parchment paper, leaving space for them to rise.
• Cover the baking sheet loosely with plastic wrap and let the dough rise again for 30 minutes.
• Preheat your oven to 190°C (375°F).
• Bake the bread rolls for 15-20 minutes, or until golden brown.
3. Make the Syrup:
• In a saucepan, combine water, sugar, cinnamon stick, and cloves.
• Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
• Reduce heat to low and simmer for 10 minutes, allowing the flavours to infuse.
• Remove the cinnamon stick and cloves.
4. Assemble the Irimsik:
• While the bread is still warm, slice each roll in half horizontally to create two open-faced pieces.
• Arrange the bread slices in a single layer in a serving dish.
• Pour the warm syrup over the bread, ensuring all the pieces are evenly soaked.
5. Serve:
• Let the Irimsik sit for at least 15 minutes to allow the bread to absorb the syrup fully.
• Serve warm or at room temperature. You can garnish with chopped nuts, shredded coconut, or a dollop of whipped cream for an extra touch.

Tips:

• You can use any type of milk, but whole milk will add a richer flavour to the bread.
• If you don't have active dry yeast, you can use instant yeast. Just follow the package instructions for activation time.
• For a deeper flavour in the syrup, you can add a splash of vanilla extract or a few drops of rosewater.
• Leftover Irimsik can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition Information:

(per serving, based on 1 serving with 2 bread slices)

• Calories: 350-400 (depending on fat content of milk and butter)
• Fat: 10-15g
• Carbohydrates: 50-55g
• Protein: 5-7g

Enjoy this delightful taste of Kazakhstan!