Qagħaq tal-Ħmira (yeast rings)
This is Ch-EAT's variation of this Maltese favourite. Ideal for tea-time and you can also enjoy these rings warm with some butter.
Video says Qagħaq tal-Ġunġlien. Apologies for the mistake.
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Ingredients:
500g Plain Flour
200g Sugar
15g Instant Yeast
2tbsp Aniseed (ħlewwa)
1/2tbsp Ground Cloves
1/4tsp Salt
50g Margarine
2tbsp Grated Clementine Rind
Juice of 1 Orange
2tsp Anisette Liqueur
1/4tsp Vanilla Essence
180ml Lukewarm Water
Directions:
1. To make the dough combine the dry ingredients (except the sesame seeds) add the room temperature margarine and blend together until you get the consistency of breadcrumbs. Then start adding the liquids until you get a slightly sticky dough.
2. Transfer to a clean kitchen top and knead for about 10 minutes adding a bit of flour until you get a firm dough.
3. Place in a clean bowl and cover with plastic wrap and let it rise in a warm place until it doubles in size. This might take between 4 and 6 hours or you can leave it overnight.
4. Once ready deflate the dough, cut into small portions and roll them into a ring shape.
5. Dip each ring in the sesame seeds and place them on a baking sheet. Use baking paper if it's not a non-stick tray.
6. Leave a couple of centimetres between them as they will grow.
7. Cover with a clean kitchen towel and let them rest for a couple of hours to proof. They should almost double in size.
8. Bake in a preheated 180°c oven for about 30 minutes or until the top is a light golden colour.
