{"id":5175,"date":"2013-02-26T04:38:30","date_gmt":"2013-02-26T04:38:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5175"},"modified":"2013-02-26T04:38:30","modified_gmt":"2013-02-26T04:38:30","slug":"brotkuchen-mit-honig-bint-al-sahn","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/brotkuchen-mit-honig-bint-al-sahn\/","title":{"rendered":"Brotkuchen mit Honig (Bint al-Sahn)"},"content":{"rendered":"

Zutaten<\/strong>
\n1\/2 W\u00fcrfel Hefe
\n200 g Butterschmalz oder mehr (ersatzweise gekl\u00e4rte Butter oder Ghee)
\n2 Eier
\n2 EL Ei, verquirlt
\n400 g Mehl
\nMehl f\u00fcr die Arbeitsfl\u00e4che
\nSalz
\n1 TL K\u00fcmmel (schwarzer, geh\u00e4uft)
\n150 g aromatischer Honig<\/p>\n

Zubereitung<\/strong>
\n1. Hefe in 125 ml lauwarmem Wasser aufl\u00f6sen, glattr\u00fchren. 100 g Butterschmalz erw\u00e4rmen. In einer Sch\u00fcssel die 2 Eier verquirlen, die H\u00e4lfte des Mehls dar\u00fcbersieben, mit dem Hefewasser und 1 TL Salz vermischen. Schmalz nach und nach einr\u00fchren.
\n2. Restliches Mehl unterarbeiten. Den Teig auf einer bemehlten Arbeitsfl\u00e4che 5 Minuten durchkneten, bis er glatt und elastisch ist. Zugedeckt an einem warmen Platz 30 Minuten gehen lassen.
\n3. Den Teig durchkneten, in 10 gleich gro\u00dfe St\u00fccke teilen und zu B\u00e4llchen rollen. Restliches Butterschmalz erw\u00e4rmen. Die Form leicht einfetten.
\n4. Das erste B\u00e4llchen auf bemehlter Fl\u00e4che in der Gr\u00f6\u00dfe der Form hauchd\u00fcnn ausrollen und hineinlegen. Gro\u00dfz\u00fcgig mit Butterschmalz bepinseln. N\u00e4chstes B\u00e4llchen genauso ausrollen, auf die erste Schicht legen und mit Butterschmalz bepinseln. Fortfahren, bis alle Teigbl\u00e4tter \u00fcbereinander in der Form liegen.
\n5. Die Oberfl\u00e4che mit Ei bestreichen und mit schwarzem K\u00fcmmel bestreuen. An einem vor Zugluft gesch\u00fctztem, warmem Platz 30 Minuten gehen lassen. Den Backofen auf 250\u00b0C vorheizen.
\n6. Form in die Ofenmitte schieben, Hitze auf 220 Grad herunterschalten und den Teig in 15-20 Minuten goldgelb backen. Sofort mit einem EL Butterschmalz einpinseln, etwas Honig vorsichtig \u00fcber die Oberfl\u00e4che laufen lassen. Restlichen Honig dazu servieren. Man zupft mit der Hand
\nein St\u00fcck Brotkuchen aus der Form und gibt Honig darauf.<\/p>\n

(f\u00fcr 1 runde Form von 30 cm und 3-4 cm hohem Rand)<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1\/2 W\u00fcrfel Hefe 200 g Butterschmalz oder mehr (ersatzweise gekl\u00e4rte Butter oder Ghee) 2 Eier 2 EL Ei, verquirlt 400 g Mehl Mehl f\u00fcr die Arbeitsfl\u00e4che Salz 1 TL K\u00fcmmel (schwarzer, geh\u00e4uft) 150 g aromatischer Honig Zubereitung 1. Hefe in 125 ml lauwarmem Wasser aufl\u00f6sen, glattr\u00fchren. 100 g Butterschmalz erw\u00e4rmen. In einer Sch\u00fcssel die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[190,55],"tags":[662],"class_list":["post-5175","post","type-post","status-publish","format-standard","hentry","category-susspeise","category-vorspeise","tag-jemen","item-wrap"],"yoast_head":"\nBrotkuchen 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September 2023","format":false,"excerpt":"Kartoffelbuchteln mit K\u00fcrbis 300 g KartoffelnSalz50 ml Milch30 g frische Hefe300 g Mehl200 g K\u00fcrbis20 g Zucker30 g Butter (weich)80 g Zwiebeln (feingew\u00fcrfelt)schwarzer Pfeffer (frisch aus der M\u00fchle)1 Bund Schnittlauch; in feine R\u00f6llchen geschnitten125 g Magerquark2 Eier Die Kartoffeln als Pellkartoffel in Salzwasser garen, pellen und durch die Kartoffelpresse dr\u00fccken.\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/2023-09-27-16-08-55-1-Potato_buns_with_pumpkin_midjourneystyle-1283981623-scale12.50-dpm_2_a-dreamshaper_8-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":3423,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/02\/fingernudeln\/","url_meta":{"origin":5175,"position":5},"title":"Fingernudeln","author":"Steffen","date":"2. 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Kartoffeln abgie\u00dfen, kurz mit kaltem Wasser abschrecken und sch\u00e4len.\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5175"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5175\/revisions"}],"predecessor-version":[{"id":5176,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5175\/revisions\/5176"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}