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Sunday, August 26, 2012

Kulchatoylar (Baby bread)

When I was a child, my mum used to bake me these kind of "kulcha" breads:) I loved them! I missed those baby breads and decided to make some for my sweety too.  These "kulcha"s are so fun to make with your child! And they are great for school snacks! Just cut them in half horizontally and put some filling inside. They are surely better than any shop buns:)
300 ml of milk
50 grams of butter (or melted lamb's tail fat as in original recipe)
1.5 tbsp of yeast
1 tbsp of sugar
1 tsp of salt
Plain flour as needed
1 egg for greasing
Poppy seeds or sesame seeds for sprinkling
Warm up milk and add in butter or fat, mix until it is dissolved completely, take from stove, add in salt and sugar. Let it cool down a bit and add in yeast. Mix and gradually start adding flour. Make soft and a little bit sticky dough (but not too sticky). Grease with oil, cover and let it rest for 1.5 hours.
When the dough is ready, divide it in about 15 or more (depending on how small you want to make your mini breads) pieces. Shape out your "kulcha"s in small circular breads with thin center and thicker edges. Put them directly on your baking tray, cover and let them rest for 10 min.
Grease all of "kulcha"s with whisked egg and sprinkle with your favorite seeds. Bake in medium heat until nice golden in color.
Mmmmm, that heavenly smell!!!!
Enjoy your baby breads!!!

Yoqimli ishtaha!!!


  1. Des petits pains magnifiques. Bravo!!!
    Je ne connais pas la cuisine ouzbek.
    je la découvre grâce à toi. Merci.
    See soon.

    1. Nadji, merci beaucoup! Meintenant vous savez la cuisine Ouzbek et c'est genial! Bienvenue ma cheri!

  2. I wondering hows the taste? I can surely try this later at home. Thanks!


  3. Mouth watering shoot! Thanks for sharing...


  4. What would medium heat be for an American oven? 375?

    1. Amanda, approximately yes 350-375 :) Just take care that they won't burn on the bottom:)

  5. Wonderful tasting bread. I was hooked after tasting it in Tashkent