معروك رمضان

Roll each piece out using a rolling pin

Garnish with shredded coconut.

Once out of the oven, brush with simple syrup.

Bake in a preheated oven at 180°C (356°F) for about 20 minutes.

Brush the tops with a mixture of egg yolk, a little milk, and vanilla.

Let the shaped dough rest one final time for about 10 minutes.

Flatten the dough slightly and place it on a baking sheet lined with parchment paper.

Gather the edges of the dough and seal it well.

Place the filling (coconut, almonds, white chocolate spread) in the center.

In the mixer bowl, combine warm milk, sugar, mahlab, yeast, and an egg.

Let them rest again for about 15 minutes.

Lightly flour your work surface and divide the dough into equal portions.

Cover and let the dough rise in a warm place for at least an hour.

Knead again until the dough becomes soft and smooth.

After 10 minutes of kneading, add butter and ghee.

Start kneading the dough.

Add the flour and salt to the bowl.

Stir by hand, cover with plastic wrap, and leave for 10 minutes to activate the yeast.