I like creativity in cooking. I prefer techniques and do not follow as such recipes but they do provide inspiration for creativity. Many years ago, I was served in Abu Dhabi, UAE, bread rolls made with squid ink. I decided to stop dreaming and use the squid ink I had in my freezer and create my own. Yes, squid ink is thick and does stain your hands but it washes off easily.
- 2 tbsps. instant yeast
- 375 ml of warm water
- 2 tbsps. of sugar
- 4 cups of flour, sifted
- ½ tsp of salt
- 2 tbsps. of oil
- 2 sacks of fresh squid ink
- Sea salt
- Dissolve the sugar, squid ink in the water and pour on the yeast. Let it rest for 10 minutes until the mixture is foamy and creamy
- Add the oil, the sifted flour and the salt. Mix well and pour the dough on a floured surface
- Knead the dough for ten minutes until smooth and not sticky. Form a ball
- Put the dough in a lightly oiled bowl and cover it with a cloth. Let it rest for one hour until it double in size
- Heat up the oven to 200 Celsius
- Deflate the dough with the palm of your hands and portion it into small golf balls. Place them on a lightly greased oven tray. Let the dough rise again for at least 30 minutes. When the dough has risen sprinkle a few grain of sea salt on each bun
- Cook for 18 to 20 minutes maximum
I have not put any egg wash on my rolls. A slight, brush of egg wash should do wonder.
It is a show stopper and make people think and no fishy taste is in the rolls. They are fantastic served with any fish or sea food platter.
Now, on the creative side. Try making the rolls plain or with a few sprigs of rosemary, grated cheese such as cheddar or Gruyère, poppy seeds, sesame seeds or even red pepper flakes.
Tip – To have even sized rolls, flatten the dough to an even size, use a cookie cutter and shape a ball with the palm of your hand. Another way is to use a scale.
Kneading is a natural technique. Push the dough away with the palms of your hands, fold it toward you, tip in each end and start again.