Ramadan Sweet Bread with Condensed Milk
This is a Ramadan ma'rouk, a sweet bread, made with condensed milk. The dough is made with flour, sugar, eggs, milk, yeast, and salt, with condensed milk and butter incorporated into the dough, plus optional mahlab and anise. The dough is divided, shaped, then baked in a preheated oven at about 200°C for 25 minutes. After baking, it is brushed with butter and condensed milk and served hot.
This is a soft sweet bread or pastry made with condensed milk for Ramadan.
Like a fluffy enriched sweet bread.
Do not overbake it or the crumb will lose its soft texture.
Ingredients
- 400 g / 3 1/2 cups Flour
- 40 g / 2 tablespoons Sugar
- 2 eggs Eggs
- 160 ml Milk
- 1 1/2 tablespoons Yeast
- 1 teaspoon Salt
- for decoration Sesame seeds
- 2 tablespoons (for the dough) + 3 tablespoons (for brushing) Condensed milk
- 2 tablespoons (for the dough) + 1 1/2 tablespoons (for brushing) Butter
- 1/2 teaspoon Mahleb
- 1 teaspoon Ground anise
- a little Hot water
- an optional substitute if anise and mahleb are unavailable Vanilla
Instructions
- In a bowl, mix the room-temperature eggs with the sugar, milk, yeast, and condensed milk intended for the dough until the ingredients are combined.
- In the same bowl, add the flour and salt, then mix until a dough forms.
- Knead the dough by hand, then add the butter intended for the dough in batches until it comes together and becomes smooth.
- Add the ground anise and mahleb if desired, then knead the dough lightly once more.
- Place the dough in a bowl lightly greased with butter and let it rest for 15 minutes.
- Divide the dough into pieces weighing approximately 50 g each, then cover the pieces and let them rest for 20 to 25 minutes.
- Mix the butter intended for brushing with the condensed milk intended for brushing to prepare the brushing mixture.
- Brush the mold or baking tray with the butter and condensed milk mixture.
- Roll out each piece of dough with a rolling pin, then shape it as shown in the video, leaving gaps within the shape.
- Place the shaped pieces in the mold or baking tray, then sprinkle sesame seeds over the top.
- Cover the mold or baking tray and let the dough rest for 30 minutes.
- Preheat the oven to 200°C for 15 to 20 minutes, with heat from both the top and bottom.
- Place a small dish containing a little hot water in the oven with the mold or baking tray, if available.
- Bake the ma'rouk on the lower rack of the oven for 25 minutes.
- Remove the ma'rouk from the oven while hot, then immediately brush it with the butter and condensed milk mixture.