Creamy Bread Kadayif Recipe

Materials

For the dough;

  • 1 pair of bread sticks
  • 8 liters (32 cups)
  • 400 g cream

For the syrup;

  • 1 liter (4 cups) of water
  • 2 kg (8 cups) granulated sugar
  • 1/4 lemon juice
  • 5 cloves (if desired)

Preparation Of

Bread kadayifs are placed back to back on a wide tray.
In order not to slide over each other while cooking, the pieces are attached to each other with toothpicks in several places.
The middle of the kadayifs are cut with a knife in the form of a plus 10 cm so that they do not fall apart in the middle.
Warm water is put on it and the kadaifs are left to swell for about 30 minutes.
This period can be increased.
By checking it from time to time, the parts that do not receive water are also allowed to swell by getting wet.
200 grams of the sugar given for the syrup is set aside and the remainder is put in a saucepan with water.
Adding lemon juice and cloves, it is brought to a boil.
The separated sugar is caramelized in another saucepan, stirring constantly over low heat.
When the sugar starts to brown and foam, some amount of boiled syrup is added.
After boiling for a while, the remaining syrup is added.
The water of the kadayıf is completely drained. The remaining water is removed by pressing it with a clean cloth or sponge.
Syrup is poured on the dehydrated kadayif, and the fire is lightened.
In order for the kadayif to be cooked evenly, the tray should be turned and poured over the syrup on the sides and the syrup should be absorbed completely.
The cooked kadaif is turned over onto the new tray by covering another tray large enough for it to sit in.
It is sliced ​​and served with cream when warm.

 

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