A sweet festive bread from Ethiopian tables, himbasha is made by mixing cardamom, cinnamon and saffron into a yeasted dough and baking it into a golden loaf. The geometric pattern scored on top becomes the bread's signature before it even reaches the table.
Dissolve the yeast and sugar in the warm milk and let it foam for 5 minutes, then knead with the flour, melted butter, one egg, cardamom, cinnamon, saffron and salt into a soft dough.
Cover the dough with cling film and leave it to rise in a warm spot for 60 minutes until doubled.
Shape the risen dough into a round loaf, score a geometric pattern into the top with a knife, and brush with the remaining egg.
Bake the loaf in an oven preheated to 180°C for 25 minutes until golden on top.
Let the dough proof for a full 60 minutes before baking, or the loaf will turn out dense and heavy. Allergens: contains wheat (gluten), egg.
Steep the saffron in warm milk for a few minutes before adding it to the dough for a more even colour throughout.
Admin DadaGastro · verified in test kitchenSafranı bulamadığımda sarı gıda boyasıyla renk verebilir miyim, yoksa tat üzerinde belirgin bir fark yaratır mı? 60 dakikalık mayalanma benim mutfağımda 80 dakikaya çıktı ama sonuç yine de güzeldi.
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