Savory Cumin Seed Breadsticks
Ingredients
Dough
- 4/3 cup water
- 4/3 cup butter
- 3 cups flour
- 2 tablespoons sugar
- 1 tablespoon fine instant yeast
- 2 teaspoons salt
Top layer
- 1 large egg
- 1 teaspoon milk
- 1/2 cup whole cumin seeds
Preparation
In a small pot, place the water and butter, heat on low heat until the butter melts and the water is warm, not hot.
In the mixer bowl, place the flour, sugar, yeast, and salt, attach the dough hook, run on medium speed for a few seconds to mix the ingredients.
Add the water and butter mixture, run the mixer on medium speed until a cohesive dough forms, knead for 4-5 minutes.
Place the dough in an oiled bowl, oil the surface, let it rest in a warm place until it doubles in size.
Preheat the oven to 180°C. Set the middle rack. Prepare shallow baking sheets.
For the top layer: in a small bowl, place the egg and milk, whisk with a fork to mix. Get a small brush.
On a piece of parchment paper, place the cumin seeds.
Take a walnut-sized piece of dough, on a dry surface, shape the dough into a rope 20 cm long.
Using the brush, brush the rope with a little egg mixture, hold the dough rope with your fingertips and lightly turn it in the cumin to stick the seeds on it. Place in the baking sheet.
Continue with the remaining dough in the same way. Place the cumin fingers spaced apart in the sheets. Let them rest for 10 minutes.
Bake the cumin fingers for 10 minutes until golden brown. Serve cold.
