Dukkah is an Egyptian spice blend made with ground nuts, seeds and spices. Traditionally it’s used as a condiment with olive oil and crusty bread. We love it for its’ versatility in the kitchen. Whether used as a crust for fish, sprinkled on salads or mixed into yogurt for a veggie dip, you will find endless uses for dukkah. For the holidays, Chef John spiced up traditional dinner rolls with our Clif Family Savory Coconut Dukkah. With this recipe, the dinner roll may be the star of your Thanksgiving table.
1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks
6 Tbsp unsalted butter
2 Tbsp melted honey
1/2 cup coconut milk (full-fat)
1 package (2¼ tsp) active dry yeast
1 large egg, beaten (plus one additional egg for egg-wash)
3 cups all-purpose flour
2 tsp sea salt, fine
4-6 Tbsp Clif Family Savory Coconut Dukkah
Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Mash with potato masher till smooth. Measure 2/3 cup puree and set aside.
In a small saucepan, melt the butter with the honey over low heat. Stir in the coconut milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes. Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
Grease two 9-inch round cake pans. Scrap the dough out onto a floured work surface. Divide the dough into about 16 equal pieces. Roll each piece into a ball and place 8 balls into each prepared cake pan, spacing them evenly. Wrap the pan tightly with plastic wrap and refrigerate overnight.
Remove from refrigerator one hour prior to baking…while dough is still cool brush with egg wash (one beaten whole egg) and sprinkle with dukkah.
Position a rack in the middle of convection oven and preheat to 350°F. Bake until the rolls are golden, about 18 minutes. Serve warm.
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