Syrian Ramadan Sweet Bread (Ma'arouk)

Method19 steps

1. 1

   Step 1: In a stand-mixer bowl with dough hook, combine ALL 3 cups flour, ALL 1 cup dough milk, ALL 7 g instant yeast, the separate 1 teaspoon dough sugar, ALL 1 teaspoon mahlab, ALL 1 teaspoon anise powder, ONE of the two eggs, ALL 1 teaspoon salt and ALL 50 g dough butter. Reserve the second egg and separate wash milk for stage 15; the syrup sugar and date-filling butter are separate stocks.

   Uses 3 cups wheat flour for dough · 1 cup dairy milk for dough · 7 g instant yeast · 1 tsp sugar · 1 tsp mahlab · 1 tsp anise powder · 1 egg for dough, from the total 2 eggs · 1 tsp salt

2. 2

   Step 2: Mix ALL the actual dough ingredients from stage 1 on medium-low until a cohesive dough forms. No fixed mixing time is specified.

   Uses Complete actual combined raw dough ingredients

3. 3

   Step 3: Cover ALL the actual dough from stage 2 and proof in a dark warm place, such as an unheated switched-off oven, for about 2 hours or until doubled in size. Use the actual doubling endpoint.

   Complete dough: about 2 hours to double · 120 minUses Complete actual mixed raw bread dough

4. 4

   Step 4: Combine ALL 100 g ready date paste with ALL the separate 2 tablespoons room-temperature butter for filling. Keep this complete date-butter filling ready for stage 9.

   Uses 100 g ready date paste for round bread filling · 2 tablespoons room-temperature unsalted butter for date filling

5. 5

   Step 5: Turn ALL the actual doubled dough from stage 3 onto the work surface and form an even ball.

   Uses Complete actual doubled proofed dough

6. 6

   Step 6: Divide ALL the actual dough ball from stage 5 into THREE equal pieces. The first two pieces make the filled round bread; reserve the third piece for the braid in stage 12. No piece weight is specified.

   Uses Complete actual proofed dough ball

7. 7

   Step 7: Roll the FIRST actual dough piece from stage 6, one-third of the original complete dough, into a circle about ¼ inch thick.

   Uses First actual one-third dough piece

8. 8

   Step 8: Transfer ALL the actual first dough circle from stage 7 to a parchment-lined baking sheet.

   Uses Complete actual first rolled dough circle

9. 9

   Step 9: Spread ALL the actual date-butter filling from stage 4 over ALL the actual bottom dough circle from stage 8. The chocolate spread is reserved for the baked braid in stage 19.

   Uses Complete actual bottom dough circle · Complete actual prepared date and butter filling

10. 10

    Step 10: Roll the SECOND actual equal dough piece reserved in stage 6 into a circle matching the first. Lay ALL this actual second circle over ALL the date-filled bottom circle from stage 9.

    Uses Second actual one-third dough piece · Complete actual bottom dough circle and date-butter filling

11. 11

    Step 11: Seal the edges of the complete actual filled round bread from stage 10.

    Uses Complete actual two-circle date-filled round bread

12. 12

    Step 12: Take the THIRD actual equal dough piece reserved in stage 6 and divide that piece into THREE equal portions. Roll those into long even ropes, join them at one end, braid and press the other end tightly. This forms one braid from the final third of the original dough. Cover BOTH this actual braid and the actual filled round bread from stage 11 and proof for about 30 minutes.

    Both shaped breads: proof 30 minutes · 30 minUses Third actual one-third dough piece, itself divided into three ropes · Complete actual sealed date-filled round bread

13. 13

    Step 13: Preheat the oven to 200°C. In a medium saucepan, combine ALL the separate 1 cup syrup sugar, ALL 1 cup water and the listed ½ teaspoon lemon juice. Stir constantly over high heat until the sugar dissolves and the syrup boils, then reduce the heat and simmer for 5 minutes. Keep the actual prepared syrup warm for brushing in stage 19; its finished yield is unspecified.

    Prepared syrup: simmer 5 minutes · 5 minUses 1 cup sugar for syrup · 1 cup water for syrup · 1/2 tsp lemon juice

14. 14

    Step 14: Uncover BOTH the actual proofed breads from stage 12.

    Uses Both actual proofed breads: one filled round and one braid

15. 15

    Step 15: Whisk the REMAINING ONE egg from the original two-egg supply with the separate 1 tablespoon wash milk. Brush a portion of this actual egg wash over BOTH the actual breads from stage 14; the applied wash amount is unspecified. Discard any unused raw wash after finishing.

    Uses Both actual uncovered proofed breads · Remaining 1 egg for preparing wash, from total 2 eggs · 1 tablespoon dairy milk for preparing egg wash

16. 16

    Step 16: Sprinkle ALL the 2 tablespoons sesame seeds and ALL 2 tablespoons nigella seeds across BOTH the actual egg-washed breads from stage 15. The per-bread seed shares are unspecified; these are the total batch doses.

    Uses Both actual breads with applied egg wash · 2 Tbsp sesame seeds · 2 tablespoons black nigella seeds for topping both breads

17. 17

    Step 17: Bake the TWO actual topped breads from stage 16 at 200°C, ONE bread at a time. Bake each for about 15–20 minutes, until golden brown and baked through. This time applies PER BREAD, not to the combined two-bread batch; keep the other bread ready for its separate bake.

    Bake ONE bread: 15–20 minutes · 20 minUses Both actual topped raw breads, baked one at a time

18. 18

    Step 18: If either actual bread needs more color, place that bread under the broiler only for the last couple of minutes of its bake, watching constantly. This is an optional final browning action within the same bake, not another full 15–20-minute bake.

    Uses Actual baked breads, with optional final broiler browning

19. 19

    Step 19: As EACH actual bread comes out of the oven, brush it with a portion of the SAME warm prepared syrup from stage 13 and let it cool slightly. The total syrup uptake is unspecified; reserve unused syrup. When the actual braid is cool enough to handle, slice it open and spread ALL ¼ cup chocolate spread inside. Serve the actual date-filled round bread and chocolate-filled braid as 6 portions across the two breads.

    Uses Both actual baked breads after selected final browning · Warm prepared syrup to brush both breads; uptake unspecified; unused syrup reserved · ¼ cup ready chocolate spread for the baked braid