Cilantro Can Double as Shamrocks


Compliments of

St. Patrick's Day Recipe

Description: Milk and butter bread, decorated with cilantro leaves, inspired by this decorated bread by Wild Yeast.


  • 300 g strong wheat flour
  • 1 sachet (about 5g) instant dry yeast
  • 1 tablespoon sugar
  • 1 level teaspoon salt
  • 40 g unsalted butter, room temperature
  • 1 egg (medium size, about 50 gr)
  • 175 ml whole milk


  1. Put the flour and yeast in a bowl and combine. Add the sugar and salt
  2. Pour the egg and milk into the bowl. 
  3. Use a large spoon (or pastry scraper) to mix everything together.
  4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  5. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. 
  6. Put the dough into a lightly floured bowl and cover with a cloth. 
  7. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
  8. Preheat oven to 400º F.
  9. Take the dough out of the bowl, deflate it by touching lightly.
  10. Cut the dough into 8 pieces, and roll each of them into a ball. 
  11. Place them on a round cake pan (mine was 20 cm diameter), forming a circle, leaving some space between them to rise (about 1 cm)
  12. Cover with a damp cloth and let them rest for 10 minutes.
  13. Wet 8 cilantro leaves and put them on each ball.
  14. Dust the balls with flour
  15. Bake for about 20 minutes
  16. Let the bread cool, unmold and enjoy!

Preparation time: 20 minute(s) plus 1 1/2 hour resting time

Cooking time: 20 minute(s)

Number of servings (yield): 8