PREP TIME 24 Hrs
COOK TIME 10 Min
READY IN 1 Day 10 Min
INGREDIENTS
1 1/2 pounds butter
4 cups white sugar
1 cup water
9 cups semolina flour
8 cups all-purpose flour
1 1/2 tablespoons quick rise yeast
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1 teaspoon ground mahleb
1/4 cup black sesame seeds
1/4 cup rose water
1/4 cup orange flower water
1 cup warm water
DIRECTIONS
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off a baseball-sized piece of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip them in the flower water and knead it again until the dough is soft and pliable, about 5 minutes. Use the palm of your hand to roll the ball of dough into a rope about 8 -10 inches long and 1-inch in diameter. Cut the rope into 6 inch sections and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and bake cookies 10 minutes, or until golden. Cool on a baking rack.
Editor's Note
Mahleb is a Middle Eastern spice made from ground black-cherry pits. Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.
