Gastronomy
By Débora Chomski
Apt for people suffering coeliac disease: The Shabbat buns Marki
When my sister Karina found out that her son was allergic to gluten (as well as to lactose and sugar), she went to pieces: what with Marki loving buns so much... and especially on Shabbath...
She decided to set to work and she experimented with several recipes that she had received from some of the mothers from the Coeliac Association of Argentina, where she had started to go to. But none of those recipes made bread as light and fluffy as the ones her boy liked so much.
With my daughter Jana, who by then was already three years old, and had begun to knead and form little balls (she too loves buns), we assisted my sister in her search. Since we are living in different countries, we shared recipes and experiences over the telephone. Until we found, one evening before a Rosh Jodesh1 last year, an alternative that did convince her little son and the other children of the Association. The recipe of the "Marki" buns started to go round with very good results. With this dough round buns, spiralled buns or Jalot can be made.
1Shabbat at the beginning of a month or cycle.
She decided to set to work and she experimented with several recipes that she had received from some of the mothers from the Coeliac Association of Argentina, where she had started to go to. But none of those recipes made bread as light and fluffy as the ones her boy liked so much.
With my daughter Jana, who by then was already three years old, and had begun to knead and form little balls (she too loves buns), we assisted my sister in her search. Since we are living in different countries, we shared recipes and experiences over the telephone. Until we found, one evening before a Rosh Jodesh1 last year, an alternative that did convince her little son and the other children of the Association. The recipe of the "Marki" buns started to go round with very good results. With this dough round buns, spiralled buns or Jalot can be made.
Ingredients
- White corn flour: 200 grammes
- Corn or potatoe starch: 300 grammes
- Honey: 2 tablespoons
- Salt: 8 grammes
- 4 lightly beaten eggs
- Soft, 100% vegetable margarine : 30 grammes
- Spelt or chemical yeast, apt for coeliacs : 10 grammes.
- Water: 200 cc
- 1 beaten egg for glazing, and poppy seeds to garnish with
Preparation
Same as in the recipe above, plus: warm up the margarine and beat it until creamy.
Elaboration
- Put the poolish and the eggs in the flour volcano and blend.
- Add the margarine to the dough. If it is too dry, gradually add as much water as necessary. Dilute the salt in the last trickle of water to add to the dough.
- Knead the dough until smooth. Leave to rest in a bowl, cover with a kitchen towel in a warm place. Leave to leaven until thrice its size.
- Cut the dough into pieces of approximately 50 grammes each and knead between the palms of the hands forming little balls. If you want to make spirals, knead the dough to form a strand and fold it into a spiral shape. You can also make braids as explained above.
- Leave to rest the buns on top of the oven to leaven again .
- Glaze with the beaten egg and sprinkle with poppy seeds.
- Bake for 30 minutes at 180ºC.
2If there is no milk allergy, butter can be used instead.
3Kasher brand in Europe: Schäer.
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