Sham Buns with Cinnamon Roll Filling
This recipe is for sweet Syrian ma'rouk/Sham buns with a cinnamon-roll-like filling. It uses a dough made with milk, water, oil, egg whites, sugar, yeast, flour, salt, and mahaleb. The filling includes date paste, coconut, raisins, and grape or date molasses, with sesame seeds, nigella seeds, and an egg-yolk glaze for decoration. The displayed sources do not provide reliable details about baking temperature or time.
A Syrian-style sweet dough or bun made in a cinnamon-roll style.
Like soft sweet rolls with a Middle Eastern dough.
Ingredients
- 1 cup / 200 ml Warm milk
- 1 cup / 200 ml Warm water
- 1/2 cup / 100 ml Vegetable oil
- 2 large eggs, whites only Egg whites
- 1/2 cup / 75 grams Sugar
- 1 tbsp / 12 grams Yeast
- 7 1/2 cups / 750 grams Flour
- 1 tsp Salt
- 1 tsp Mahaleb
- 400 grams Date paste
- 200 grams Coconut
- 50 grams Raisins
- 1/2 cup Grape or date molasses
- mentioned without a quantity Sesame seeds
- mentioned without a quantity Nigella seeds
- mentioned without a quantity Egg yolk for glazing the surface
Instructions
- In the mixing bowl, combine the warm milk, warm water, vegetable oil, egg whites, sugar, and yeast.
- In the same mixing bowl, add the flour, salt, and mahaleb, then knead until a ma'rouk dough forms.
- In another bowl, prepare the filling with the date paste, coconut, raisins, and grape or date molasses.
- On the work surface, shape the dough into pieces or loaves suitable for filling.
- On the work surface, place the filling inside the dough and roll it in a cinnamon-roll or ma'rouk style.
- On the baking tray, arrange the shaped pieces, then brush their surfaces with egg yolk.
- On the baking tray, sprinkle the surfaces with sesame seeds and nigella seeds.
- In the oven, bake until the pieces are cooked through and golden brown.