Qagħaq tal-Appostli (Maltese Apostles' Bread Rings)

Name: Qagħaq tal-Appostli (Maltese Apostles' Bread Rings)
Prep time: 35 min
Cook time: 35 min
Yield: 2 medium bread rings
Cuisine: Maltese
Ingredients: 600g strong bread flour; 7g instant dried yeast; 10g fine salt; 1 tsp sugar; 360-380ml lukewarm water; 30ml olive oil; 30g sesame seeds; 24 whole unblanched almonds; Water, for brushing

Maltese bread rings topped with sesame seeds and whole almonds, associated with Lent and Holy Week. Makes two rings for sharing.

Prep: 35 minutes (plus 2-3 hours rising) Cook: 35 minutes Servings: 2 medium bread rings

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Watercolour illustration of a large Maltese Apostles bread ring with sesame seeds and whole almonds.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

600g strong bread flour
7g instant dried yeast
10g fine salt
1 tsp sugar
360-380ml lukewarm water
30ml olive oil
30g sesame seeds
24 whole unblanched almonds
Water, for brushing

Instructions

Make the dough: Mix flour, yeast, salt and sugar. Add 360ml water and the oil, then knead for 10 minutes until smooth and elastic. Add the remaining water only as needed for a soft dough.
Rise: Cover in a lightly oiled bowl and leave for 1-2 hours until doubled. Fold the dough over itself, cover and rest for another 30 minutes.
Shape: Divide in half. Roll each portion into a rope about 50cm long, join the ends firmly and place on lined trays. Leave a wide centre hole, as it narrows during rising. Brush with water, coat with sesame and press 12 almonds into each ring.
Prove and bake: Cover for 30-45 minutes until puffy. Heat the oven to 210°C (fan 190°C). Bake for 25-35 minutes until the crust is golden and the underside sounds hollow when tapped. Cool on a rack before cutting.

Shape a Generous Centre Hole

Keep the ring open when shaping and press the joined ends securely. The dough expands inward as well as outward. Press the almonds partway into the dough so they stay attached.

Serving and Keeping

Tear or slice to share, plain or with butter or a savoury accompaniment. Best on the baking day; cool fully before wrapping or freezing. This dough contains no eggs or dairy, though serving butter changes that.

Find other seasonal bakes in the Easter collection and everyday doughs in baking and pastry.

At the Maltese table

Qagħaq tal-Appostli are bread rings associated with Lent and Holy Week, often decorated with twelve almonds. They are distinct from small sesame biscuits and from treacle-filled qagħaq tal-għasel.