Feteer Al Malak (Archangel Michael Bread) Recipe : فطير الملاك
Deeply rooted in Coptic tradition, Egyptian Christian bake Feteer Al Malak during fasting periods, asking Archangel Michael for his blessings and protection.
Do you like this recipe? Please click here to rate it 🙏
Ingredients
The Dough
- 500 grams all-purpose flour or whole wheat flour, You can mix 250 whole wheat with 250 grams all purpose flour
- ½ teaspoon fine salt
- 1 teaspoon baking powder
- ½ cup canola oil
- ½ cup white sugar or brown sugar + 1 tablespoon for the surface of the buns, For a savory version, don't add the sugar
- 1 ½ teaspoon white distilled vinegar
- ½ cup raisins or dry cranberry, optional
- ½ cup warm water , to need the dough
Proof Yeast
- 1 tablespoon honey
- 1 tablespoon instant yeast
- 1 cup warm water
The Glaze
- 1 tablespoon canola oil
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
Makes: 4inch round, 1.5inch height
Instructions
- Proof yeast: Add 1 tablespoon instant yeast and 1 tablespoon of honey to the warm water. Mix well until the yeast and honey are well incorporated. Proof yeast in a warm place for 5 minutes, or until it gets frothy and foamy.
- Mix the dry ingredients: Add the 500 grams flour, 1 teaspoon baking powder, and 1/2 teaspoon salt then mix well using a metal spoon. Toss 1/2 cup of canola oil into the mixture of dry ingredients and use your hands to mix well until the flour mixture is thoroughly coated by the oil. It should resemble wet sand. Add the sugar and mix well.
- Make the dough: Make a well in the center of the flour and oil mixture, add the 1/2 cup sugar and run the mixer at a low speed and add gradually the yeast mixture, and the vinegar. Increase the speed. Turn off the mixer when a sticky, soft dough comes together.
- Let the dough rise: Transfer the dough to a deep bowl coated with oil. Cover the bowl with a plastic wrap and a clean teal towel, and let the dough rest in a dark place. When the dough doubles in size, you can either let it rest in the fridge overnight to develop a deep yeast flavor or proceed immediately with the following steps (see notes).
- Preheat the oven to 180°C or 360°F.
- Shape the bread: Divide the dough into equal portion of 100 grams each. Shape the individual pastries by pinching the ends to form a ball. roll each dough on the counter with the palm of your hands to smoothen their surface. To shape the crosses, twist thin threads of dough into a cross shape and glue it with oil in the middle of each pastry. Brush the buns surface with a glaze of cinnamon mixed with sugar and oil. Arrange the buns on a baking sheet lined with parchment paper.
- Glaze the buns: Mix the 1 tablespoon oil, 1 tablespoon brown sugar, and 1 teaspoon cinnamon well and brush the surface of the bun with the glaze, using a pastry brush.
- Cover the buns and let them rise again for 20 minutes.
- Bake: Transfer the baking sheet to the preheated oven, and bake for 25 minutes. Get them out of the oven when they are puffed and have a golden crust. Serve hot or at room temperature with jam, cheese or zaatar.
Nermine's Notes
NERMINE'S NOTES
- The vinegar makes those vegan buns fluffy and pillowy.
- Letting the dough rest overnight in the fridge, helps the yeast to develop a pleasant flavor and aroma when baked.
- This dough is so forgiving and versatile. Get creative with trying different savory and sweet fillings.
- For forming the dough, be flexible with the water quantity as each type and brand f flour might need different quality of water. Start with one warm cup of water mixed with the yeast and sugar and then add water gradually as you knead the dough until a soft, homogeneous dough comes together.
- You definitely don't need a stand mixer to make it, your hands will do a fantastic job, invite the kids to partake in the recipe making, and learn about this deep-rooted Coptic Egyptian tradition.
- For precision, you might need a kitchen scale to weigh each bun dough so you have equal sized buns.