Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 1 egg
- 1 teaspoon active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, cinnamon, and salt. Mix on low speed until well combined.
2. Add the softened butter, warm milk, and egg to the bowl. Mix on low speed until a soft dough forms.
3. Add the raisins to the dough and mix on low speed until they are evenly distributed.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 350°F.
6. Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
8. Cut the dough into rectangles, approximately 3 inches by 4 inches.
9. Roll each rectangle into a cylinder, starting from the shorter end.
10. Place the cylinders on the prepared baking sheet, seam side down.
11. Bake for 20-25 minutes, or until the kleicha are lightly golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes.
13. Transfer the kleicha to a wire rack to cool completely.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes approximately 12 kleicha.
Nutritional information:
Each kleicha contains approximately 220 calories, 8g fat, 34g carbohydrates, 3g protein, and 1g fiber.
Substitutions for ingredients:
- Whole wheat flour can be substituted for all or part of the all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Margarine can be substituted for butter.
- Dried cranberries or chopped dates can be substituted for raisins.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Use different spices, such as cardamom or nutmeg, instead of cinnamon.
- Brush the kleicha with an egg wash before baking for a shiny finish.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- If the dough is too sticky, add a little more flour.
- Let the kleicha cool completely before storing or freezing.
Storage instructions:
Store the kleicha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the kleicha, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the kleicha on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the kleicha.
Pairings:
Serve the kleicha with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a salad would make a nice accompaniment to the kleicha.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the kleicha are too brown on the bottom, place a second baking sheet underneath the first one.
Food safety advice:
Make sure to wash your hands and any surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Kleicha is a traditional Iraqi pastry that is typically filled with dates or nuts.
Flavor profiles:
The cinnamon and raisins in this recipe give the kleicha a warm and comforting flavor.
Serving suggestions:
Serve the kleicha as a sweet snack or dessert.
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Region: Iraqi