QAGHAQ TAL- APPOSTLI by Moira Puli

Ingredients

800g plain flour

1 tsp sugar

2 x 11g sachet dried yeast

1/4 tsp bread improver (if using)

1/4 tsp salt

80g butter

450 g warm milk


FOR THE TOP OF THE RING:

1 tbsp sesame seeds

8 whole almonds skins on and soaked in water

You will also need a little milk for glazing


 

Preparation


1. Place milk, butter, yeast and sugar in mixing bowl and warm 5 min/37°C/speed 2.

2. Add plain flour (preferably sieved before), salt, bread improver (if using) and knead 3 min. Place dough in prepared bowl, cover with cling film or a damp tea towel and let rise in a warm place until doubled in size (approx. 1 hour).

3. Line a baking tray with baking paper and set aside. Take the whole dough and roll it into a long rope (approx. 60cm). Now join the ends together to form a ring. Place the ring on a prepared baking tray, cover with cling film or a damp tea towel and let rise again in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat oven to 200°C.

4. Brush with milk, sprinkle over the sesame seeds and press the whole almonds into the top evenly spaced apart and bake for 25-30 minutes (200°C). Allow to cool on a wire rack.




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