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:
- 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.
- 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.
- 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.
- 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.
- 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!
