Ekmek Kadayıfı Recipe
Ekmek kadayıfı means bread kataifi. It is normally sold in stores, you buy it and prepare the syrup at home and cook the bread with syrup. So they normally share the recipe just for making the syrup and cooking the bread with sugar. However, when you buy the bread kadayıf, it is already explained how it should be cooked on it. I think there is no need for an extra recipe for this.
The same goes for the kemal pasa dessert. For me if the recipe is to be shared, it should be shared from scratch. Because I thought this way, I acted this way and prepared the kemal pasa dessert as well as the ekmek kadayıfı with its bread from scratch.
I tried to make the bread of the ekmek kadayıfı many years ago. At that time, my experience in the kitchen was not as much as I could decide on my own, I followed a recipe I had found somewhere, and unfortunately I had to throw away a huge tray of kadayıf.
This second time I was obsessed with the bread kadayıf, it was based solely on my own knowledge, experience and reasoning. I also worked on it for quite a long time. Again, I used the kaymak recipe I made for serving. When I received the comment "This is better than the ekmek kadayıfı of Sütiş (which is a famous dessert shop)" from my friends I served in the last version, I decided that the recipe was ready to be shared.
To summarize the making of ekmek kadayıfı, first a small bread is prepared and baked with the basic yeast dough recipe. Then the crust is peeled off and the bread is baked again to dry and toasted. After this stage, you can store the dried bread for months at room temperature and use it whenever you want. You can also put it in the freezer if you want to keep it for years. In the syrup section, the bread is first soaked with water, this process allows it to absorb the syrup better. However, this soaking process should not be exaggerated so that the bread does not fall apart while cooking with the syrup. Soaked bread is cooked for a long time with syrup over low heat. If you increase the heat too much during this syrup stage, you will cause the water of the syrup to evaporate in a short time. This causes the bread to not absorb the syrup well and to remain dry in places. You can serve the dessert as soon as the syrup cools down.
It's a vegan recipe unless you use kaymak while serving. You can use aquafaba whipped with powdered sugar for kaymak substitute. You can also serve it with ice cream or vegan ice cream during the summer months.
- 1.5 cups of warm water,
- 1 teaspoon instant yeast,
- 1 teaspoon of sugar,
- 3 cups of flour.
- 1 cup of water,
For the syrup;
- 5 cups of sugar,
- 5.5 cups of boiling water,
- 1 tablespoon of lemon juice.
- For bread, mix water, yeast and sugar in a bowl,
- Add the flour little by little and mix,
- Take the dough on the counter and knead for ten minutes,
- Take it back to the bowl, cover it and let it rest for 45 minutes-1 hour,
- Knead it again and take into a 26 cm oven container covered with wax paper, press to flatten and extend,
- Cover it and rest for 20 minutes,
- Make cuts on top with a razor or sharp knife,
- Bake in a preheated oven at 190 degrees until the top is golden,
- Remove from the oven and wait for it to cool down,
- Peel off the outer skin with a very sharp knife,
- Bake it in a preheated oven at 120 degrees for two hours (turn upside down at the end of an hour),
- For the ultimate browning, hold both sides for a few minutes on the top shelf on the grill setting, without leaving it alone even a second,
- Remove from the oven and let it cool, and if you wish, grate it to smooth the protrusions caused by the knife marks on it,
- Leave it at room temperature overnight,
- The next day, pour a cup of water at room temperature over it,
- For the syrup, take the sugar in a large pan,
- Take it to the stove and melt on medium high heat, stirring occasionally,
- Add the water and lemon juice and mix continuously until the lumps of sugar dissolve,
- After the lumps are gone, put the bread in it,
- Reduce the heat, take the syrup from the edge with a ladle and pour it over the bread and cook,
- After it becomes soft enough to be cut, cut it in half or four so that the middle can absorb the syrup better,
- Keep pouring the syrup over and cooking until the bread absorbs the syrup and the remaining syrup is thickened,
- After cools completely, slice and serve with kaymak.