Ingredients
Scale
For the Dough:
- 1/3 cup Lukewarm Almond Milk
- 1/8 tsp saffron
- 2 tbsp Vegan Butter (melted I used butter flavored coconut oil from Barleon’s)
- 1½ cups all purpose flour
- ½ cup Wholewheat Pastry Flour
- 2 tsp Instant Yeast
- 2 tbsp sugar
- ½ tsp salt
- 1/4 tsp Ground Cardamom
For the Topping:
- 2 tbsp Warm Almond Milk
- 4 ~5 Saffron strands
- 3 tbsp Golden Raisins
- 2 tbsp Chopped Nuts
Instructions
- Add saffron and vegan butter to the warm milk and set aside.
- In a mixing bowl, combine flour, yeast, sugar, salt and ground cardamom. Add the warm milk, mix and knead to form a soft, pliable dough. Cover and set aside until the dough doubles on volume, about 1 hour.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- For the topping, Combine saffron with warm almond milk and set aside.
- Divide the dough into 6 equal pieces. Roll the dough into a 5~6″ round disc about ½” thick. Prick the top of the dough with a fork, then brush with almond milk and sprinkle raisins and nuts on top — press lightly.
- Transfer the dough onto the prepared baking sheet. Make 2 more and place them on the baking sheet.
- Bake for 4~6 minutes or until the bread is golden, cooked through and starting to get brown spots on top.
- Keep the baked sheermal warm by keeping them covered in a kitchen towel. Repeat with the remaining dough balls. Serve them warm and Enjoy!!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking, Bread