This is a well known pastry in the Coptic community which translates to the angel's pastry. In specific Archangel Michael, but it can be made to commemorate saints. It's important to note that the pastry is vegan as it is often eaten during fasts and is usually made with raisins. To honour Archangel Michael who was considered the guardian of children, the fateer al malak would be made by the mother of the family as a way to entrust him with the protection of her children. This wasn't just considered baking. It was a spiritual experience where you would whisper prayers to the angel whilst kneading the dough. There's something so remarkable about fateer al malak as it was also used to feed the homeless in Egypt. Even now, after mass you'll find an auntie coming up to you offering the fateer al malak she made. It's considered a blessing by many Christians. You may think this whole process is a bit excessive but there's something so precious about fateer al malak which is why the tradition has been passed down for thousands of years - it is truly beautiful.
Fateer al Malak - The Angel's Pastry
Makes 28
Ingredients
1 cup corn oil (235 ml)
1 kg plain flour
1 1/2 cup soy milk (355 ml)
1 heaped tsp baking powder
2 tbsp dried instant yeast
3/4 cup or 1 cup caster sugar - add to preference (175g- 235g)
2 tbsp white vinegar
50g - 100g raisins (add to preference)
25g sesame seeds (toasted)
sprinkle of salt
Method
In a large bowl, sieve the flour.
Then add the caster sugar, sesame seeds, raisins and baking powder. Stir the ingredients together.
Heat the corn oil in the microwave for one minute (you want the oil to be warm).
Add the oil to the dry mixture.
Use your fingertips to rub the mixture together. At his point you aren't focusing on forming a dough, instead you are ensuring the flour has fully absorbed the oil. You want to create a sand like texture (It's important not to rush this step as this will effect the texture of the dough).
In a separate bowl, add the yeast, 1 tbsp of sugar and a sprinkle of salt.
Heat 170ml of soy milk in the microwave for 30 seconds - 1 minute, you want the soy milk to be warm. (It's important the milk is not too hot or too cold as this will effect yeast).
Add the soy milk to the yeast mixture and stir until it's all mixed together.
Cover the mixture with a lid and check on it after a few minutes. You want to see bubbles and the mixture to have risen slightly, this ensures that the yeast has been activated and will allow the dough to rise.
After the yeast has been activated add the yeast mixture to the dough.
Heat another 235 ml of soy milk in the microwave for 30 seconds - 1 minute, you want the soy milk to be warm.
Add the soy milk and white vinegar to the dough.
Knead the dough in the bowl, everything should start to come together. Continue you kneading until the dough is fully formed. (This is when prayers would be said). Make sure the dough is soft to the touch, if it is not add a couple of tablespoons of soy milk and knead again. (Be careful no to add to much soy milk in this step, it is only meant to be used to soften the dough).
Continue to knead your dough for another 10 minutes until the dough has formed roughly into a ball. (It's important that the dough is soft to the touch so that the pastry comes out light).
Take a bit of the dough and create a cross. Place it on top of the remaining dough. (This is done to ask the Archangel Michael to bless the dough).
Cover the dough and place in a warm place. Allow the dough to proof for at least an hour, you want the dough to double in size.
After the dough has risen, take little parts of the dough (roughly 85g) and create smooth balls. Do this by folding the dough into itself then squeezing it between the thumb and index finger, creating this smooth ball. If you need to round the dough out further, use the palm of your hand, do not roll into a ball using your hands and fingers as you would with other doughs.
Place the pastry onto a baking tray and engrave each pastry with a stamp which has Archangel Michael engraved. If you do not have this stamp you can leave it plain.
Place the baking trays into a an oven at 40c to continue to proof for an hour. They should double in size.
After the pastry has risen, cook for 20 -25 minutes at 180c, until golden brown.
Allow to rest and share the blessing with family or friends!
TIPS
*You want your sesame seeds to be toasted to add that extra layer of flavour and nuttiness. To toast the sesame seeds you just need add them to a small saucepan and place on a low heat. Keep stirring until they've turned a golden colour then remove from the heat.
*If the yeast didn't activate, try again. It's important that the yeast mixture is in a separate bowl to begin with so that it doesn't ruin the rest of your dough if it isn't able to activate.
*It's essential that the dough rises. This is why warm milk and oil are used, in order to help the yeast activate and speed up the proofing process. The vinegar also acts as a rising agent for the dough. The longer you leave the dough to rise, the lighter and softer it will become after baking.
*During the making of the pastry, it's a tradition to have hymns of Archangel Michael playing in the background. If you have any holy water, place drops in the corner of the house, this is also done to bless the pastry.
*TRUST YOUR INSTINCTS ! You may not be a baker but this recipe calls you to feel the dough, work with it rather than against it!
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