Shirks Hats Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–110°F / 40–43°C) with the sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine 3 cups flour and salt. Whisk briefly to combine.

Combine wet and dry

Whisk together warm milk and softened butter. Add the foamy yeast mixture and the milk-butter mixture to the flour along with the egg. Mix on low speed or stir with a wooden spoon until a shaggy dough forms, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding up to 2 tablespoons extra flour if dough is too sticky.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Cook aromatics

While the dough rises, heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown meat (if using)

Add the ground lamb or beef and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain any excess fat if needed.

Season and finish

Stir in cumin, coriander, smoked paprika, salt, and pepper. Cook 1–2 minutes to bloom the spices. Remove from heat, stir in chopped parsley and crumbled feta if using. Taste and adjust seasoning. Let the filling cool to room temperature before assembling.

Sauté mushrooms and greens

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chopped mushrooms and sauté until they release their liquid and begin to brown, about 6–8 minutes. Add the spinach and cook until wilted, 1–2 minutes. Season with salt, pepper, lemon zest, and a pinch of nutmeg.

Combine with cheese

Remove from heat, let cool slightly, then stir in ricotta or crumbled goat cheese. Adjust seasoning and set aside to cool to room temperature.

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, gently deflate the risen dough and divide into 10 equal pieces (about 2.5–3 oz each for small buns). Keep dough covered while working to prevent drying.

Shape Shirks Hats

Working with one piece at a time, roll each portion into a ball, then flatten into a disk about 4 inches (10 cm) in diameter and 1/4 inch thick. Place about 1.5 to 2 tablespoons of your chosen filling in the center. Gather the dough edges up over the filling and pinch to seal at the top, forming a small purse. Gently press the sealed side down and, using your fingers, shape into a round hat-like bun by tucking the edges under slightly so the top is smooth and domed. Place seam-side down on the prepared baking sheet, spacing 1–2 inches apart.

Egg wash and seeds

Whisk the egg yolk with 1 tsp water to make an egg wash. Lightly brush the tops of each bun with the egg wash and sprinkle sesame or nigella seeds if desired. Alternatively, brush with melted butter for a softer finish.

Second rise

Let the shaped buns rest, uncovered, for 20–30 minutes to puff slightly.

Bake

Bake in the preheated oven for 14–18 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped. Rotate the pan halfway through if your oven has hot spots.

Finish

Remove from oven and immediately brush with melted butter for extra sheen and softness. Transfer to a wire rack to cool slightly.

Serve Shirks Hats warm or at room temperature. They are excellent as an appetizer, snack, or part of a mezze spread. Store cooled buns in an airtight container at room temperature up to 2 days or freeze for up to 1 month (wrap individually). Reheat in a 350°F (175°C) oven for 8–10 minutes from room temperature or longer from frozen.