BUNS WITH SPICY SHRIMPS #food #recipe #spicy #shrimp #bread #ramadan #ramadan2025 #iftar #tasty DOUGH 200 ml water (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 75 g yogurt 50 g herb cream cheese 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) SHRIMP MIXTURE 30 ml olive oil 450 g shrimp (peeled) 2 g salt (⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g ras el hanout (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g onion powder (⅔ teaspoon) 10 g fresh chives 5 g fresh parsley Instructions In a bowl, mix the lukewarm water, yeast, and honey. Let it sit for 5 minutes. Add the yogurt and herb cream cheese, then mix well. Add the flour and salt, then knead for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 12 equal pieces of about 65 g each. Shape them into balls. Take one ball and flatten it into a circle. Roll the dough into a log. Seal the ends tightly and roll the dough back and forth to create an even shape. Flatten the log with a rolling pin. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg, make a small cut in the center, and sprinkle with chopped fresh chives. Let rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Heat the olive oil in a frying pan over medium heat. Add the shrimp, salt, cayenne powder, ras el hanout, garlic powder, onion powder, chives, and parsley. Cook for 2-3 minutes. Slice open the rolls and fill them with lettuce, cooked shrimp, and a sauce of your choice. Tips Use warm water, not hot. Water around 37°C - 40°C (98°F - 104°F) helps activate the yeast without killing it. Knead the dough well—at least 10 minutes—for a light and airy texture. Don’t skip the second rise. This helps create fluffier rolls with a better structure. Pat the shrimp dry before cooking to prevent excess moisture and ensure a nice sear. Shrimp cook in just 2-3 minutes—overcooking will make them tough. A fresh yogurt-garlic sauce or a spicy harissa-mayo pairs perfectly with these rolls. - @kookmutsjes