This Montreal specialty is made by boiling a thin ring of dough briefly in honey water before coating it in sesame seeds. Baking it in the air fryer gives the crust a crispness close to the traditional wood-fired oven.
Knead the flour, fresh yeast, salt, sugar and lukewarm water into a smooth, firm dough; leave it to rise at room temperature.
Divide the risen dough into equal pieces, roll each into a thin cylinder and join the ends to form a ring.
Add the honey to boiling water and poach the rings one at a time, then drain and immediately coat them in sesame seeds.
Arrange the rings in the air fryer basket and cook at 200°C for 12 minutes until deep golden. If you do not have an air fryer, bake in an oven preheated to 220°C for 15-18 minutes.
If you roll the dough too thin while shaping the rings, it can tear during baking, so keep it a medium thickness. The honey in the boiling water deepens the crust colour; using less will leave it paler. Allergens: contains wheat (gluten), sesame.
Balı bulamadığım için haşlama suyuna pekmez kullandım, kabuk beklediğimden çok daha koyulaştı ve hafifçe sertleşti. Bir dahaki sefere yine bal kullanacağım, sonuç daha dengeliydi diye hatırlıyorum.
Hamuru 60 dakika mayalandırdıktan sonra hemen mi şekillendirmek gerekiyor, yoksa buzdolabında bir gece bekletip ertesi gün mü haşlayabilirim? Kabuğun lezzeti açısından fark eder mi merak ediyorum.
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