Shakarov Gata - Mahleb and Sugar Cakes

“These cakes are really more bready than cakey but are wonderful all the same! The description in the book says: "A truly aromatic cake of delicate flavor, this is often eaten plain, but it is also delicious when spread with a little jam or honey." Recipe from p. 76 of 'Patisserie of the Eastern Mediterranean' by Arto Der Haroutunian. Thanks so much to Lilinah @ Dar Anahita for sending me the recipe!”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 small cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the yeast and sugar in a small bowl with the warm water. If compressed yeast, cream together; if dry, stir to dissolve. Leave in a warm place for 15-20 minutes or until the mixture begins to froth.
  2. Sift the confectioners' sugar into a large bowl. Add the milk, butter, oil and yeast mixture and mix thoroughly. Add the salt, mahleb and poppy seeds and stir well. Gradually add the flour and mix to form a dough. Gather into a ball and transfer to a lightly floured work surface. Knead for about 10 minutes or until smooth and pliable. (Alternatively, knead the dough using the dough hook in a heavy duty - countertop - electric mixer.)
  3. Place the dough in a clean bowl, cover with a clean cloth and set aside in a warm place to rise for about 2 hours or until doubled in bulk.
  4. Transfer the dough to a lightly floured surface, punch down and knead for a few minutes. Divide the dough into 6 portions and roll each into a ball. Take one and roll it out into a round about 1/2 inch thick. Place on a greased baking sheet. Repeat with the remaining balls of dough.
  5. Brush the tops with the beaten egg, then set aside in a warm place to rise for a further 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Bake for 25-30 minutes or until golden brown. Remove, cool on wire racks and when completely cold store in an airtight tin.

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