Barbarossa Recipe

Warm the milk and butter together in a small saucepan or microwave until the butter is melted and the mixture is about 100–110°F (lukewarm). Stir in the sugar and remove from heat.

In a small bowl, sprinkle the active dry yeast over 1/2 cup of the lukewarm water. Let sit 5–8 minutes until foamy. Reserve remaining 1/2 cup water at room temperature.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 1/2 cups of flour and the salt. Mix briefly to distribute.

Add the warm milk/butter mixture, the yeast mixture, the remaining 1/2 cup lukewarm water, and the egg to the flour. Mix on low speed until ingredients come together, about 2 minutes.

Increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 1/2 cup more flour, 2 tablespoons at a time; if too dry, add a tablespoon of water.

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

While the dough rises, prepare the filling. Heat 2 tablespoons butter in a skillet over medium heat until melted and shimmering.

Add the diced onion and cook, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Increase heat to medium-high and add the ground beef (or lamb). Break up with a spatula and cook until browned and no pink remains, about 5–7 minutes.

Stir in the tomato paste, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Cook 2–3 minutes to toast the spices and integrate the paste.

Add the pomegranate molasses and stir to combine. Taste and adjust seasoning. Remove from heat and let cool 10 minutes.

Stir in the chopped parsley and crushed toasted walnuts. The filling should be moist but not wet — if too wet, drain excess fat or cook briefly to evaporate moisture. Set aside to cool fully before filling the buns.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Punch down the risen dough on a lightly floured surface and divide into 10 equal pieces (about 90–100 g each). Let pieces rest 5 minutes under a towel to relax the gluten.

Working with one piece at a time, flatten into a 4–5 inch round. Place about 1 1/2 to 2 tablespoons of the cooled filling in the center. Fold the edges up and over the filling, pinching and sealing to form a tight bun. Tuck the seam side down and shape into a smooth ball. Repeat with remaining pieces.

Place buns seam-side down on the prepared sheet, spaced 1–2 inches apart. Cover loosely with plastic wrap or a towel and let proof 25–30 minutes until puffy.

Whisk together the egg and 1 teaspoon water for the egg wash. Brush each bun lightly with the egg wash and sprinkle with sesame seeds.

Bake in the preheated oven for 18–22 minutes, until deep golden brown on top and sound hollow when tapped. Rotate pan halfway through bake for even color.

Remove from oven and transfer buns to a wire rack to cool 10 minutes before serving. These are best warm but hold well at room temperature for several hours.