Eid Cake

حسون العلايميCuisinier

Ingrédients

• 1 kilogram of white flour, or a mix of half white and half brown
  1 kilogram
• 1 cup of sugar
  1 cup
• 1 cup of oil
  1 cup
• 2 tablespoons of yeast
  2 tablespoon
• 1 teaspoon of cinnamon
  1 teaspoon
• 1 teaspoon of yellow dye
  1 teaspoon
• 1 teaspoon of mahleb, finely ground
  1 teaspoon
• 1 teaspoon of ground ginger
  1 teaspoon
• 2 tablespoons of finely ground anise
  2 tablespoon
• 2 cups of warm milk for kneading or more
  2 cup
• 3 tablespoons of black seed
  3 tablespoon
• Sesame for decoration
  0

Mesures

1. 1

   Mix the flour with sugar, black seed, yeast, cinnamon, mahleb, yellow dye, anise, and ginger well, then add the oil and mix.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Gradually add the milk while continuously kneading to obtain a cohesive dough that does not stick to the hands, then cover the dough and let it rise for 6 hours.

   Matériel requis:

   Bol de mélange

   360 minutes
3. 3

   To prepare the cakes, you can roll out the dough on a flat surface and cut it with molds or shape it into small balls dipped in sesame, then imprint the tops of the balls with a mold or special cake stamps.

   10 minutes
4. 4

   Arrange the cake discs on a baking sheet and place them in the oven at 180 degrees Celsius until browned, then remove and let them cool slightly.

   Matériel requis:

   Four

   Plaque de cuisson

   15 minutes
5. 5

   Place the cake discs on a serving tray and cover them with a plastic bag left slightly open to avoid sweating, then close it after ensuring the cakes are cool.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques