Ramadan Maamoul

Ingredients

• 1 kg (7.5 cups) all-purpose flour
• 1 cup (200 ml) water
• 1 cup (200 ml) oil
• 1 cup (200 ml) milk
• 1 cup (200 g) sugar
• 1 tablespoon butter
• 2 tablespoons yeast
• 1 teaspoon mahlab
• 1 teaspoon fennel
• 1 teaspoon anise
• 1 teaspoon salt
• 3 eggs eggs
• for the filling date paste
• a little with the date paste butter
• for those who like it cinnamon
• for the filling coconut
• for the filling condensed milk
• for the filling raisins
• instead of condensed milk sugar syrup
• for garnish sesame seeds
• with the yeast a little sugar
• a little for rolling out fine flour
• a little with the egg yolks for brushing milk
• about 1 teaspoon with the egg wash vinegar
• for brushing after baking, optional sugar syrup

Instructions

1. Place the warm water in the mixing bowl, then add the yeast and a little sugar and stir until the yeast activates.
2. Separate the yolks of 2 eggs into a small bowl for brushing, and leave 1 whole egg with the 2 egg whites in the stand mixer bowl for the dough.
3. Add the sugar, oil, and milk to the stand mixer bowl with the eggs.
4. Add the flour, fennel, anise, mahlab, and salt to the stand mixer bowl over the liquid ingredients.
5. Turn on the stand mixer and knead until a cohesive dough forms.
6. Add the butter at the final stage, then continue kneading until the dough becomes smooth.
7. Leave the dough in the stand mixer bowl or a suitable bowl to rest for 10 minutes.
8. Divide the dough on the work surface into pieces; it was mentioned that they can be cut into 250 g or 300 g portions, and the pieces shown were 300 g.
9. Arrange the dough pieces in an oiled baking tray and leave them to rest before shaping.
10. Mix the coconut filling with the raisins and condensed milk in a filling bowl. These additions may be omitted, or the condensed milk may be replaced with sugar syrup.
11. Prepare the date filling in the filling bowl; it was mentioned that it is kneaded with a little butter, and cinnamon may be added for those who like it.
12. Roll out a piece of dough on the work surface with a little fine flour or regular flour, keeping it at an even thickness.
13. Place the date filling on the rolled-out dough on the work surface, then roll up the dough and seal the ends well before transferring it to the oiled tray.
14. Shape other pieces of dough on the work surface into different shapes as shown in the video, using the date filling, then arrange them on the tray, leaving space between the pieces.
15. Roll out another piece of dough on the work surface, then place the coconut, raisin, and condensed milk filling inside it; seal and shape it into a round shape or as desired.
16. Prepare plain pieces of dough on the work surface, then press sesame seeds onto their outer surface.
17. Mix the reserved egg yolks with a little milk and about 1 teaspoon of vinegar in a small bowl for brushing.
18. Brush all the pieces in the tray with the egg, milk, and vinegar mixture.
19. Sprinkle sesame seeds over the pieces in the tray as desired.
20. Make slits with a knife or clean scissors in some pieces in the tray, avoiding the sealed area so they do not open.
21. Leave the pieces in the tray to rest and rise; the longer the resting time, the better, with a stated maximum of 2 hours.
22. Bake the tray in the preheated oven on the lower rack.
23. Move the tray higher in the oven after the pieces are cooked underneath so they take on a golden color on top.
24. Brush the pieces with sugar syrup immediately after removing them from the oven; this is optional.