June 21, 2014
This is a mildly sweet greek bread swirl with grape syrup and sesame seeds. In Greece they sell it as snacks alongside the road.
I adapted a few things from the recipe I was given. Otherwise I would have ended up with a little swirl of charcoal. Also the grape syrup turned out to be a bit tricky. First time around I could have made a grape lollypop – no way I could have glazed a bun with that.
Making the grape syrup yourself takes a while [so check out if you can get a store bought one] but for the rest this recipe is fairly easy and fast to make.
_ toast sesame seeds in a skillet over medium heat [stirring constantly until seeds get golden brown and release their aroma]
_ heat water and milk together [until lukewarm]
_ combine all ingredients [but sesame seeds and grape syrup] in a bowl
_ knead until you get a smooth dough [about 10 minutes – dough should be on the sticky side]
_ divide into 6 equal portions
_ roll each piece into a 50-55 cm long rope
_ bring the ends together and braid the two strands
_ form a ring and press the edges together
_ place the rings onto a baking sheet
_ glaze with grape syrup
_ sprinkle generously with the sesame seeds
_ cover with a kitchen towel and let rise for 30-45 minutes
_ preheat oven to 220°C
_ bake for 10-15 minutes [until golden brown]
_ cool and serve at room temperature
I don’t know if you can call it a recipe when you only have one ingredient. But it involves a blender and a pan – so I guess it counts.
The tricky part here is to not cook it too long – otherwise you will end up with hard candy. Funny enough this syrup doesn’t taste like grapes at all – but has a very strong plum flavor! It’s yummy with cheese or other savory dishes as well as on yoghurt or ice cream.
If you use 1 cup mashed up grapes you will end up with about a third the amount of syrup.
RED GRAPE SYRUP
_ blend grapes
_ strain through sieve
_ strain through coffee filter
_ heat juice in a large saucepan
_ bring to a boil and skim off the foam
_ simmer until you get a syrupy consistency
[syrup will get a lot thicker when cooled down – you should end up with the consistency of honey]