1 DOUGH, 7 RECIPES – Sumac and Nigella Seed Kaiser Rolls with Proscuitto and Provolone

by Leah Halmagyi
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Ingredients

  • 1 quantity Basic Rich Babka Dough
  • 1 Tbsp ground sumac
  • 1 bunch thyme, finely chopped
  • 2 egg whites, beaten
  • ¼ cup nigella seeds
  • ½ cup aioli
  • 4 cups baby spinach leaves
  • 24 slices prosciutto
  • 24 slice provolone
  • ¼ cup ayvar

Instructions

Preparation time: 20 minutes + rising time
Cooking time: 30 minutes
Makes: 6 rolls

1 Preheat oven to 200°C. When the dough has almost finished mixing (see Basic Rich Babka Dough recipe), add the sumac and thyme. Mix for 2 minutes then set aside to rise for 1 hour.
2 Divide the dough into 12 pieces and roll each into a ball. Brush with egg white, dip in seeds, then arrange on lined oven trays. Press each with a Kaiser roll stamp, or slash with a small knife. Cover loosely with cling film, then set aside to rise for 1 hour.
3 Place in the oven and bake for 20 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 10 minutes. Cool on a wire rack, the halve and fill with aioli, spinach, prosciutto, provolone and ayvar.