Bakery Sheermal Recipe - Yummy Traditional

Bakery Sheermal Recipe

                                                         
bakery-sheermal-recipe-with-step-by-step-photos


Bakery Sheermal | Sheermal Bread || How to Make bakery sheermal with step-by-step photos 


Bakery sheermal is quite sweet, fluffy, and soft bread a large size than bun burgers. typically available in all bakeries in Pakistan.the most popular bakery items

That can be served with teachicken curry, or kababs


I made 4 types of sheermal just in one dough. in my home, my brother loves to eat sheermal so most of the time I used to buy from bakeries now the first time I tried to make at home you won’t believe my first attempt has been successful

Because I know very well about baking bread and if you are experienced in any field you can achieve the goal easily.


So what learned here. practice does matter in every field of life, Keep learning then you will be able to face new challenges

Trust me when I started my blog in 2018. I was unable to cook any new things perfectly. now Alhamdulilah I am perfect at cooking regardless of how much I made mistakes to learn new things in 3 years anyhow

                                                
sheermal-bread

HOW TO STORE AND REHEAT BAKERY SHEERMAL:

You can wrap the baked sheermal in foil and put in an airtight container and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the sheermal on a microwave-safe dish, cover it with a damp towel, and then warm in 30 seconds bursts.



bakery-sheermal


Recipe notes:

  1. Dough: to make perfect, fluffy sheermal is to knead an elastic and super soft dough. if your dough would be the dense result turns hard sheermal
  2. Resting dough after making balls is key to fluffy and light bread
  3. sheermal dough ball weight should be approximately 200g each
  4. Butter: I will recommend using butter in this recipe as butter makes soft and tasty bread instead of oil
  5. Milk powder: I used full cream milk powder in the dough whereas you can knead the dough with warm milk
  6. Egg: using egg is optional if you don’t like eggs can be skipped
  7. Baking: Bake the sheermal in the middle rack of the oven with double grills for about 15-20 minutes.don’t overbake otherwise sheermal turns dry
  8. Lemon essence: a few drops of lemon essence bring aroma to bread-like bakery sheermals
  9. Variations: I made four types of sheermal by sprinkling seeds, sugar, nigella, and the fourth one using tutty fruity and dry fruits you can variations of your choice 
  10. Lukewarm water: water temperature should be between 110 to 112 F or 42-44 C if water will hot, yeast will die. if the cold water then the dough doesn’t rise properly   


For more Bread Recipes:

Loaf bread

Afghani fateer naan

Fruit buns

Simple burger buns

Garlic bread

Roghni naan

Pav bread



                                  
bakery-sheermal-recipe



In a bowl first, pour a little hot water and dissolve the sugar grains with the water


dissolve-sugar

Next, add milk powder, yeast, bread improver, and salt. Stir them together very well until everything is incorporated

                           

add-yeast-salt-in-water

In the end put the egg, and lemon essence, and whisk them together very well. Add sifted flour into the mixture


add-flour-in-the-mixture


And stir to mix very well until dough is formed. Transfer onto the working area                 

mix-the-flour-with-mixture

And start kneading with the help of a palm for around 10 minutes. Next, put butter over the dough

              

add-butter-over-the-dough

And start kneading another 10 minutes until the dough gets super soft and elastic                    

keep-kneading-dough-until-smooth-and-elastic

Transfer the dough into the bowl and cover it with cling wrap


wrap-the-dough-ball

Leave aside around 2 hours until the dough gets double in size


rise-the-dough

After two hours you can see the dough has been proofed very well. Punch it down so that excess air bubbles get released                              

punch-the-dough

Flour the area. divide the dough into an equal portions, Give the ball shape to each portion. 

                                                
divide-the-dough


I made 4 dough balls and each dough has a weight of between 150-170g

                                             
add-dough-ball


Take one dough ball and flatten it using fingers, Put liquid yellow food color, raisins, and tutty fruity          


              

add-dry-fruits-in-the-dough


Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other                     

combine-ingredients-with-dough

Place the prepared fruit dough ball on the greased baking tray

                        

place-on-the-tray

Now take 2nd dough and gives it to big bun shape and place it on the baking tray

                          

make-big-bun

Now press both buns on the baking tray as desired-size

                            

press-the-buns-using-fingers

Take 3rd one dough ball and press it a little then roll it like a thin rope. Rotate the tug the end neatly                                  


roll-the-dough

Press the dough with the hand palm 

                             

press-the-dough-ball

And increase the bun size using the palm

                  

press-the-dough

Cover them with a kitchen napkin and leave them aside for a half-hour 

                  

leave-the-dough-aside

Now take the last dough ball and divide it into small portions, Give them shape into a tennis size-ball

                                  

give-them-a-shape-to-dough

Arrange the balls in a round shape on the greased baking pan

                        

arrange-the-balls-in-round-shape


Cover with a napkin and set aside, Preheat the oven at 200C


cover-the-dough-ball-with-napkin



Mix the egg with milk and brush on the proofed buns

                    

apply-egg-over-buns

Sprinkle nigella seeds, sugar, and sesame seeds over the sheermal, Now ready to bake

                         

sprinkle-seeds-over-buns

Put in the oven at 200 C for 15-20 minutes or until nicely golden brown in color 

                             

bake-the-buns

Sheermals are baked

                         

bake-the-buns

Apply some butter over the baked sheermals

                               

apply-butter-over-buns

And further cover with a napkin for 15 minutes 

                         

cover-the-sheermals

Brush the egg wash on another bun and bake at 200 c for 15-20 minutes

                

brush-egg-wash

Repeat the same process after baking the bun

                           

apply-butter-over-bun

Bakery sheermal is ready to serve

                   

sheermal-is-ready-t-serve

You can see how made it fluffy and soft sheermal

                            

how-the-sheermal-soft-and-fluffy


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serve-the-buns-with-curry


Serve sheermal with tea or chicken shorba

                                         
serve-the-buns



                           
                                                             

 

Sheermal Bread is quite sweet, fluffy, and soft bread a large size than bun burgers. typically available in all bakeries in Pakistan.the most popular bakery items 

Ingredients:

  1. 500g, all-purpose flour
  2. 100g, sugar
  3. 1 large-size,egg
  4. 50g, butter
  5. ½ tsp, salt
  6. 200 ml/milk, water lukewarm
  7. 3 tbsp, powder milk
  8. 1 tsp, instant dry yeast
  9. ½ tsp, bread improver
  10. 3-4 drops, of lemon essence

Other ingredients:

  1. 1 tbsp, raisins
  2. 1 tbsp, tutty fruity
  3. 5-6 drops, yellow food color
  4. ¼ tsp, sesame seeds
  5. ¼ tsp, nigella seeds
  6. 1/3 tsp, sugar
  7. 1 nos, egg
  8. 2 tbsp, milk
How to Make the Bakery Sheermal?

  1. In a bowl first, pour a little hot water and dissolve the sugar grains with the water
  2. Next, add milk powder, yeast, bread improver, and salt
  3. Stir them together very well until everything is incorporated
  4. At the end put the egg, and lemon essence and whisk them together very well
  5. Add sifted flour into the mixture and stir to mix very well until dough is formed
  6. Transfer onto the working area and start kneading with the help of a palm for around 10 minutes
  7. As I have been giving tips for kneading dough for bread in my old posts is that stretch and fold again and again until the dough is looking smooth and non-sticky
  8. Next, put butter over the dough and start kneading for another 10 minutes until the dough gets super soft and elastic
  9. Transfer the dough into the bowl and cover it with cling wrap
  10. Leave aside around 2 hours until the dough gets double in size
  11. You can use a stand mixer or kneading machine instead of a hand
  12. After two hours you can see the dough has proofed very well
  13. Punch it down so that excess air bubbles get released
  14. Flour the area and  divide the dough into equal portions
  15. Give the ball shape to each portion
  16. I made 4 dough balls and each dough has a weight of between 150-170g
  17. Take one dough ball and flatten it using your fingers
  18. Put liquid yellow food color, raisins, and tutty fruity 
  19. Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other
  20. Place the prepared fruit dough ball on the greased baking tray
  21. Now take 2nd dough and gives it to big bun shape and place it on the baking tray
  22. Now press both buns on the baking tray as desired-size
  23. Take 3rd one dough ball and press it a little then roll it like a thin rope
  24. Rotate the tug the end neatly
  25. Press the dough with the hand palm and increase the bun size using the palm
  26. Cover them with a kitchen napkin and leave them aside for a half-hour  
  27. Now take the last dough ball and divide it into small portions
  28. Give them shape to a tennis size-ball
  29. Arrange the balls in a round shape on the greased baking pan
  30. Cover with a napkin and set aside
  31. Preheat the oven to 200 c
  32. Mix the egg with milk and brush on the proofed buns
  33. Sprinkle nigella seeds, sugar, and sesame seeds over the sheermal
  34. Now ready to bake
  35. Put in the oven at 200 C for 15-20 minutes or until nicely golden brown in color 
  36. Sheermals are baked
  37. Apply some butter over  the baked sheermal 
  38. And further cover with a napkin for 15 minutes
  39. Brush the egg wash on another bun and bake at 200 c for 15-20 minutes
  40. Repeat the same process after baking the bun
  41. Bakery sheermal is ready to serve
  42. You can see how made it fluffy and soft sheermal
  43. Serve sheermal with tea or chicken shorba 

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