Butter date maamoul

Butter date maamoul

Makes: about 32. Begin the night before.

For the dough

• 3 cups fine semolina
• 1 cup melted butter
• 1 tsp mahlab
• ½ tsp salt
• 1 tsp dry yeast
• 2 tbsp sugar
• ⅓ cup warm water
• 2 tbsp orange-blossom water

For filling and finishing

• About 170 g date paste, shaped into small balls
• Powdered sugar, to finish

Method

1. The night before, mix the semolina with butter, mahlab and salt. Cover and rest at room temperature.
2. The next day, dissolve the yeast and sugar in warm water. Work it into the semolina with the orange-blossom water, then rest for 15 minutes.
3. Take a tablespoon of dough, make a hollow, add a date ball and seal completely.
4. Lightly flour the maamoul mould, press in the filled ball, invert and tap firmly to release it.
5. Bake at 175°C for about 15 minutes. The bottoms should be golden while the tops remain pale.
6. Dust with powdered sugar while warm and cool before storing.

Success tip

Resting the semolina with butter overnight creates a smoother dough and reduces grittiness.

Reference: Yumma — Maamoul.