Nostalgic, kankonn takes me down memory lane during our summer school vacation in Goa. My mother would give us this bangle bread to be devoured with black evening tea without milk. As kids, we were fascinated by its appearance and hard texture. We would spin the bread on our fingers before breaking and dunking it into the hot tea. In Konkani, called “kankonn” meaning bangle for its distinctive shape. Some say that it is named for the tingling bangle sound made by the rings of bread when fresh out of the oven. Crunchy, tough and dry, kankonn has a better shelf life than other locally freshly baked breads lasting for a week or more.
When I visited our village baker in Goa, he told me that he does not use any sugar or fat when making kankonn. Just a little yeast and he kneads the dough for a very long time. Accordingly, I developed the recipe to make a stiff dough. Set aside to rise in a warm place until doubled in size. Once risen, deflated, weighed and divided into six equal balls. Each one then rolled into a 14-inch rope that was connected at the ends to form a ring. Baked at 400 F or 200 C for 20 minutes until crispy and brown. This unique bread is a popular tea-time snack in Goa.
When I visited our village baker in Goa, he told me that he does not use any sugar or fat when making kankonn. Just a little yeast and he kneads the dough for a very long time. Accordingly, I developed the recipe to make a stiff dough. Set aside to rise in a warm place until doubled in size. Once risen, deflated, weighed and divided into six equal balls. Each one then rolled into a 14-inch rope that was connected at the ends to form a ring. Baked at 400 F or 200 C for 20 minutes until crispy and brown. This unique bread is a popular tea-time snack in Goa.
    |     |
Kankonn (Goan Bangle Bread)
(Yields 6)
Ingredients:
2 cups all-purpose flour (sifted)
1 teaspoon active dry yeast
3/4 cup lukewarm water
a pinch of sugar
1/2 teaspoon salt
Method:
In a bowl, add the water, yeast and a pinch of sugar. Stir and set aside to froth and foam.
Mix in flour and salt to the yeast mixture. Knead to form a stiff dough. It may feel a bit dry since less water is used so wet your hand and knead the dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let the dough rise in a warm place for one hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper.
On a work surface, roll each ball into a 14-inch rope. Overlap both ends by 1-inch to form a ring. Place your right fingers above the ends holding the top of the ring with your left hand. Roll the ends back and forth firmly to seal. Stretch and transfer onto the prepared tray.
Repeat the above with rest of the dough. Ensure to keep each rings spaces apart from one another. Stretch them wide gently since they tend to shrink before covering with a kitchen towel. Keep in a warm place to rise for 30 minutes.
Preheat oven to 400 F or 200 C.
Bake on the middle rack of the oven for 25 minutes until crispy and brown.
Remove onto a wire rack to cool.
Enjoy kankonn with black tea.
Note:
(Yields 6)
Ingredients:
2 cups all-purpose flour (sifted)
1 teaspoon active dry yeast
3/4 cup lukewarm water
a pinch of sugar
1/2 teaspoon salt
Method:
In a bowl, add the water, yeast and a pinch of sugar. Stir and set aside to froth and foam.
Mix in flour and salt to the yeast mixture. Knead to form a stiff dough. It may feel a bit dry since less water is used so wet your hand and knead the dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let the dough rise in a warm place for one hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper.
On a work surface, roll each ball into a 14-inch rope. Overlap both ends by 1-inch to form a ring. Place your right fingers above the ends holding the top of the ring with your left hand. Roll the ends back and forth firmly to seal. Stretch and transfer onto the prepared tray.
Repeat the above with rest of the dough. Ensure to keep each rings spaces apart from one another. Stretch them wide gently since they tend to shrink before covering with a kitchen towel. Keep in a warm place to rise for 30 minutes.
Preheat oven to 400 F or 200 C.
Bake on the middle rack of the oven for 25 minutes until crispy and brown.
Remove onto a wire rack to cool.
Enjoy kankonn with black tea.
Note:
- Less moisture is used to make the dough to obtain a hard textured bread.
