![]() ![]() ![]() Cover each sheet pan with oiled plastic wrap, and let rise for one hour.Place the squares on baking sheets (you will need two sheet pans, prepared with parchment or Silpat), six squares per pan.Open the slits with your hands to make sure they are cut through. Slit the dough with a sharp knife to make short vertical cuts in each quadrant of the dough. Roll each ball with a rolling pin into a square that is about 1/2 inch thick.Cover with a towel or oiled plastic wrap, and let rest for 15 minutes. Divide the dough into 12 equal pieces and form them into balls. Turn the dough out onto a clean work surface.Place the dough into an oiled bowl and let rise in a warm spot, covered, for about two hours, until doubled.You can also do this with a dough hook, adding the water, one tablespoon at a time. Continue to dip your hands in the water until you have a supple dough. While kneading, if the dough is too stiff, dip your hands in the water, and continue to knead. Add the butter, and knead for 10 more minutes. ![]() Turn it out onto an unfloured counter, and knead for 10 minutes. Add the eggs, flower waters, cardamom, mahlab, and salt to the mixture in the bowl and mix with your hands to form a rough dough.Cover the bowl with plastic wrap or a towel, and let rest for one hour. Cover the milk with some of the flour from the sides. Sprinkle the yeast and sugar into the well, and add the milk. Pour the flour into a bowl, and create a well in the middle.Sesame seeds (white or black, or a mixture of both).about 1/2 cup water, added to the dough by wetting you hands as you knead the dough.50 grams/3 tablespoons butter, melted and cooled.1/2 teaspoon ground mahlab (see note below). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |