Bakarkhani Sticks Recipe

Bloom the yeast: in a small bowl mix lukewarm water (3 tbs), warm milk (3 tbs), sugar (1 tsp) and instant dry yeast (1 tsp). Let sit 5–8 minutes until foamy.

Combine dry ingredients: in a large mixing bowl whisk together all-purpose flour (3 cups) and salt (1 tsp).

Make dough: pour the foamy yeast mixture into the flour along with vegetable oil (3 tbs). Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Dough should be soft but not sticky. Add a little flour or water as needed to adjust consistency.

First rise: place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 60–75 minutes or until doubled in size.

Prepare the butter mixture: in a small bowl combine softened butter/ghee (6 tbs) with milk powder (2 tbs), cardamom powder (1 tsp) and crushed fennel seeds (1 tsp). Mix until smooth and spreadable.

Deflate and divide: punch down the risen dough gently to release air. Divide dough into 8 equal portions (for sticks about 6–7 inches long). Keep portions covered so they do not dry out.

Roll and layer: take one portion and roll into an oblong about 8 x 4 inches on a lightly floured surface. Spread a thin layer (about 1 tbs) of the butter mixture evenly over the rolled dough. Fold the long edges toward the center (like a letter) so you create layers, then roll gently to 10–12 inches length to form a stick. Repeat with remaining portions, using remaining butter mixture to laminate each piece.

Optional second layering for flakiness: for extra layers, after folding once, press slightly, then roll again thinly and repeat a second spread-and-fold using a little more butter mixture (reserve enough so each stick has about 3/4 tbs total).

Shape and proof: arrange sticks on a baking tray lined with parchment, spacing 1–2 inches apart. Cover loosely and let proof 25–30 minutes until puffed.

Preheat oven: preheat oven to 375°F (190°C) while sticks are proofing.

Egg wash alternative: for a shiny finish (optional) brush sticks lightly with milk or a lightly beaten egg before baking. Sprinkle poppy seeds and/or sesame seeds on top, pressing gently so they stick.

Bake: bake sticks in the preheated oven for 15–20 minutes until golden brown and crisp on the edges. Rotate tray halfway through for even color.

Make the sweet glaze (optional): while sticks bake, bring sugar (2 tbs) and water (2 tbs) to a simmer in a small saucepan until sugar dissolves and glossy. Remove from heat.

Glaze and cool: as soon as sticks come out of the oven, brush lightly with the warm sugar glaze for a slightly sweet sheen. Transfer to a wire rack to cool. The glaze will set as they cool.