Maamoul Rolls with Date, Chocolate, and Coconut

Ingredients

• 1 kilo flour
• 4 tablespoons sugar
• 1 large tablespoon yeast
• A pinch of salt
• 2 cups warm milk
• 1/4 cup oil
• 1 egg
• 1/2 cup yogurt
• 2 large tablespoons white vinegar
• 1 teaspoon baking powder
• 2 large tablespoons butter
• Date filling:
• Ground dates
• Kaak spice mix
• 1 tablespoon butter, depending on the amount of dates
• Chocolate filling:
• Chocolate spread
• Coconut filling:
• Raisins, pre-soaked in water and well drained
• Shredded coconut
• Sugar
• (When filling, use 1 tablespoon each of raisins, sugar, and coconut)
• For brushing the top before baking:
• 1/2 cup liquid milk + 1 tablespoon instant coffee, mixed together
• or
• 1 egg yolk + a pinch of vanilla + 1/2 cup milk, mixed together

Method

1. Place the lukewarm milk, yeast, yogurt, egg, salt, sugar, baking powder, oil, butter, and vinegar together in a suitable bowl and mix continuously until well combined.
2. Add the flour gradually in batches and knead until you get a somewhat soft dough that only slightly sticks to the hand; it should not be stiff at all.
3. Cover the dough and let it rise for at least an hour or more, depending on the temperature and weather, until it has doubled.
4. Once risen, shape it into balls of the desired size, arrange the dough balls next to each other, and cover them for 10 minutes to rest and rise again.
   Timers: 10 min
5. Roll the dough balls out into rectangles.
6. Using a knife, make lengthwise cuts from the middle of the rectangle, but do not cut all the way through.
7. Add the filling as desired, roll it up like a log, then twist it into a bracelet shape, keeping the ridged part made with the knife facing outward, and repeat the cutting over the lines you made with the knife the first time.
8. Leave the maamoul bracelets covered to rest for one hour before baking.
9. After the time has passed, brush the top with the milk-and-coffee mixture or the milk-and-egg mixture, then place the trays in the oven and bake at medium heat from the top and bottom until cooked through and golden.
10. Click the following link to make sahlab