Date or Coconut Marrouk Buns
Recipe (makes 4 buns) Note: I doubled the recipe for the video but use 1 1/2 tbsp yeast
1 cup whole Milk, room temp.
1 tbsp Instant Yeast
4 tbsp Sugar
1 Egg, room temp.
3 cups all-purpose Flour plus 1/4 cup for dusting
1 tsp Mahlep powder
1 tsp Baking Powder
pinch of salt
1/2 cup or 1 stick unsalted butter, room temp. & cut into cubes
Filling:
Date: 1 1/2 cups date paste, 1 tbsp rose water
OR Coconut filling: 2 cups shredded sweetened coconut, 1 egg white, 1 tsp cinnamon, 1/4 cup raisins
Topping: egg yolk for glazing, sesame seed, and nigella seed.
Directions for dough:
In a stand mixer (or bowl and using your hands), add to the mixer bowl milk, yeast, and sugar. Wait 5 minutes for the yeast to form a foam. Then add egg and mix.
In a separate bowl, add flour, mahlep, and baking powder and mix the dry ingredients. Slowly add the dry ingredients to the wet ingredients in the bowl and mix for 1 minute on medium speed or until the dough comes together.
Cut the room temperature butter into cubes and add butter cubes slowly into the mixer while the mixer is mixing on medium speed. Mix for 5 minutes until all the butter is incorporated in the dough.
Let the dough rise for at least 1 hour or place in the fridge over night and remove before preparing by 2 hours.
Cut the dough into 4 pieces and roll it into a ball.
Date Marrouk:
In a bowl, add date paste and rose water. Mix well.
Get one of the dough ball and roll it but make it longer horizontally.
Add about 2 tbsp of the date paste and spread it horizontally on the dough. Roll the dough and then pinch it. Then roll it into a long tube shape.
Pinch the two ends of the dough together so it makes a circle. Then cut small slits 1/2 inch apart.
Put the buns on a tray with a parchment paper. Make sure they are far apart to allow the buns to rise.
Cover the buns with a cloth and let it rise for another 30 minutes to 1 hour.
Mix the egg yolk and then use a pastry brush (or your hand) to brush the marrouk’s top. Sprinkle sesame seed and nigella seed on the top.
Bake the buns at 425 F for 8 minutes on the bottom rack and 5-8 minutes on the top rack or until the buns are golden on the outside.
Remove and allow to cool for 10 minutes.
Coconut Marrouk buns:
In a bowl, mix the shredded coconut, cinnamon, raisins, and egg white (reserve the egg yolk for the glazing) and mix the mixture well.
Stretch the dough ball and add the coconut mixture in the middle, then enclose the dough in a ball with the extra dough on the sides.
Place the dough ball on the tray. Brush the top of the dough with the egg yolk. Sprinkle with sesame seed and nigella seed.
Bake the same way as the date marrouk.
