Ingredients
1 teaspoon active dry yeast
1 cup lukewarm water
1 tablespoon sugar
¼ teaspoon saffron
½ cup soft butter
4 ½ cup flour
¼ teaspoon salt
½ teaspoon cinnamon
1 egg
2 tablespoon orange blossom water
1 tablespoon vinegar
Oil for deep frying
Syrup
For the filling:-
Date paste
Marzipan paste
Chopped pistachio with orange water
Sesame or pistachio or almond slices for garnishing
1 cup lukewarm water
1 tablespoon sugar
¼ teaspoon saffron
½ cup soft butter
4 ½ cup flour
¼ teaspoon salt
½ teaspoon cinnamon
1 egg
2 tablespoon orange blossom water
1 tablespoon vinegar
Oil for deep frying
Syrup
For the filling:-
Date paste
Marzipan paste
Chopped pistachio with orange water
Sesame or pistachio or almond slices for garnishing
Method
-Mix yeast with lukewarm water and a pinch of sugar, set to foam.
-Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.
-Whisk butter with sugar until creamy.
-Mix flour with cinnamon and salt, add to butter mixture beat until well combined.
-Add both the yeast and saffron mixture to the batter along with the eggs.
-Dilute the orange blossom water and vinegar with the remaining amount of water, then gradually add it to the dough, knead until soft dough is obtained.
-Cover the dough and let rise for ½ an hour.
-Divide dough, roll on floured surface into thin long rectangle.
-Mash date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.
-Fill the dough either with the date or marzipan cylinder or the chopped pistachio mix with orange blossom water, roll to form a cylinder.
-Cut the cylinder into equal slices.
-Heat the oil in a deep fryer or sauce pan.
-Deep fry the Makroud slices carefully until golden brown.
-Remove from oil transfer to a plate covered with paper towel to absorb excess oil.
-Toss and coat with the syrup.
-Garnish as desired with sesame, chopped pistachio or almond slices.
-Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.
-Whisk butter with sugar until creamy.
-Mix flour with cinnamon and salt, add to butter mixture beat until well combined.
-Add both the yeast and saffron mixture to the batter along with the eggs.
-Dilute the orange blossom water and vinegar with the remaining amount of water, then gradually add it to the dough, knead until soft dough is obtained.
-Cover the dough and let rise for ½ an hour.
-Divide dough, roll on floured surface into thin long rectangle.
-Mash date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.
-Fill the dough either with the date or marzipan cylinder or the chopped pistachio mix with orange blossom water, roll to form a cylinder.
-Cut the cylinder into equal slices.
-Heat the oil in a deep fryer or sauce pan.
-Deep fry the Makroud slices carefully until golden brown.
-Remove from oil transfer to a plate covered with paper towel to absorb excess oil.
-Toss and coat with the syrup.
-Garnish as desired with sesame, chopped pistachio or almond slices.
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