|Matnakash - or - Bokon|
Friday, January 17, 2014
Not long ago, I received, without any prompting, a recipe for Bokon (aka Bukone) from Avak Melikian who remembered this bread from his childhood – one of his mother’s specialties.
Avak’s mother, Arakse Melikian, (1908-1990) was from Alexandropol, Armenian, present-day Gyumri. Avak’s wife, Mary, has had the family’s treasured recipe in safe-keeping, and shared it with The Armenian Kitchen to pass on to you.
We hope you'll enjoy it!
Momma Melikian’s Armenian Bukone
2 cups warm milk add 1 yeast
Add 1 Tbsp. Butter
1 tsp. salt
5 ¼ cups flour
Knead 1 cup at a time – knead awhile longer – let raise till doubles.
Make 3 individual balls – raise ½ hour.
Brush top with whipped egg whites
Bake 375 – 400 for 30 – 35 minutes.
Instructions for (bokon with a hole) in the middle:
Knead 1 cup at a time – knead awhile longer – let raise till double.
Make 3 individual balls - make a hole in the middle - Stretch sides – raise ½ hour.
Brush top with whipped egg whites.
Bake 375 – 400 for 15 min.