Ingredients 181 g fine semolina flour 80 grams All Purpose Flour 1/2 cup melted ghee 1/2 tsp Mahleb
Second Day 1/4 cup warm milk 1/4 cup warm water 1 tsp sugar 4 grams yeast 1 tosp milk powder 1 tsp orange blossom essence or rose
Walnut filling 3/4 cup ground walnuts 1 tbsp cinnamon 1 tosp ghee 1/3 cup powder sugar
Direction 1. Add semolina, ap flour, ghee and mahlebl to a mixing bowl. Massage the mixture well to evenly distribute the ghee. Cover and refrigerate overnight.
Second day 1. Remove your mixture from the fridge and let it come to room temp for 30 minutes. If it still feels hard just work the dough with your hands to soften up the ghee. 2. Mix chopped walnuts, powder sugar, cinnamon and ghee. Set it aside. 3. Make your yeast mixture with warm milk and water. Add sugar and yeast. Let it proof for 5 minutes. 4. Pour the yeast mixture into the mixing bowl with the dough. Assemble by incorporating milk powder, orange essence and yeast. Mix the dough well to make sure everything is coated. 5. Cover and set aside to rest for 30 minutes. 6. Use a spoon to scoop a gumball size walnut round for the filling. 7. Once the dough done proofing use a small cookie scooper to divide the dough. 8. Spread the dough with your finger and make a well. Add the filling and seal from each side. Make sure to not press too hard. 9. Preheat the oven to 350F. Bake for 18 minutes.
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Ingredients please?
Ingredients
181 g fine semolina flour
80 grams All Purpose Flour
1/2 cup melted ghee
1/2 tsp Mahleb
Second Day
1/4 cup warm milk
1/4 cup warm water
1 tsp sugar
4 grams yeast
1 tosp milk powder
1 tsp orange blossom essence or rose
Walnut filling
3/4 cup ground walnuts
1 tbsp cinnamon
1 tosp ghee
1/3 cup powder sugar
Direction
1. Add semolina, ap flour, ghee and mahlebl to a mixing bowl. Massage the mixture well to evenly distribute the ghee. Cover and refrigerate overnight.
Second day
1. Remove your mixture from the fridge and let it come to room temp for 30 minutes. If it still feels hard just work the dough with your hands to soften up the ghee.
2. Mix chopped walnuts, powder sugar, cinnamon and ghee. Set it aside.
3. Make your yeast mixture with warm milk and water. Add sugar and yeast.
Let it proof for 5 minutes.
4. Pour the yeast mixture into the mixing bowl with the dough. Assemble by incorporating milk powder, orange essence and yeast. Mix the dough well to make sure everything is coated.
5. Cover and set aside to rest for 30 minutes.
6. Use a spoon to scoop a gumball size walnut round for the filling.
7. Once the dough done proofing use a small cookie scooper to divide the dough.
8. Spread the dough with your finger and make a well. Add the filling and seal from each side. Make sure to not press too hard.
9. Preheat the oven to 350F. Bake for 18 minutes.
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