How to open Mahlep? There are also 19 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 5 o'clock tea, 70 min, roll out, roll out recipe, roll making, pastries, leaven dough, mahaleb, open with mahlep, open leavened, practice roll, Pastries

Mahleb Opening

Portion: 6-8 Persons Preparation: 50 min Cooking: 20 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 22 oy 4,23/5)
22 4.23 5 1

As soon as I woke up today, I went into the kitchen and started kneading the dough before I had my breakfast. Actually, this is one of my interesting habits and I think I gained this habit while making sourdough bread.

practice opening

Wake up, wash your face, go into the kitchen, knead the dough, leave it to ferment and have your breakfast. Check the dough from time to time, do your daily work and correspondence. Then again and again…

Since I am not very busy today, I had the opportunity to spend more time in the kitchen. I prepared puffy apple cookies next to the mahlep trenches.

I think I will share them with you tomorrow. Love…

Ingredients for the Mahlep Opening Recipe

  • 2 eggs (on the yolk of one)
  • 1 glass of milk (200gr)
  • 1,5 teaspoons of oil
  • half a pack of fresh yeast
  • Half a tea glass of granulated sugar (50 g)
  • 1 sweet spice salt
  • 1 teaspoon mahleb
  • 4 water glass flour

For the above:

  • Sesame

To shape:

  • 2 tablespoons of margarine

How to Make Mahlepli Opening Recipe?

  1. Warm the milk slightly (at a temperature that will not burn your fingers), add granulated sugar and yeast and mix until the yeast and sugar dissolve. Wait for 5-6 minutes.
  2. Put the warm milk, in which you have added yeast and sugar, into the kneading bowl with all the remaining dough material. Connect the dough kneading tip of your mixer and knead until the dough comes together completely.
  3. Cover the dough and take it to the oven that you have heated to 50 degrees. Let the dough rise for 1 hour.
  4. Break off tangerine-sized pieces from the dough and lightly flour them to make meringues.
  5. Roll the meringues with a little margarine on your hand. Nose and wrap a little by twisting it from one side.
  6. After doing the same process for all the meringues, arrange them on the baking tray at intervals. Bake in the oven preheated to 40 degrees for another 50 minutes.
  7. Take the raised trenches out of the oven, brush with egg yolk and sprinkle with sesame seeds. Set the oven to 180 degrees.
  8. When the oven is hot, put the trenches in the oven and bake until they are completely browned.
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"Mahleb Opening19 comments for ”

  • on August 10, 2018 at 19:48
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    If you also wrote how many grams of 4 cups of flour is? Working with weight gives good results.

    Answer
  • Oct. 20, 2013 at 11:07 PM
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    Can't we use instant yeast?

    Answer
    • Oct. 20, 2013 at 17:32 PM
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      All right, no problem.

      Answer
  • on May 28, 2013 at 16:18
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    hello lady nilay
    This opening looks very nice, I want to try it right away, but what I want to ask is, is it necessary to mix the dough with a mixer :) I don't want my baby to wake up when she's asleep :)
    Is it okay if we put this dough in a bowl filled with hot water instead of the oven, or will it damage its fermentation?
    Thank you so much

    Answer
  • On June 28, 2012 at 16:41 PM
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    Hello,
    I tried this recipe this morning, it was amazing. Thank you, good luck.

    Answer
  • On April 29, 2012 at 21:04 PM
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    hello, can this dough be made in a bread machine?

    Answer
  • March 01, 2012 at 22:57
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    I want to send you a recipe too, but I couldn't manage it :((

    Answer
  • On February 25, 2012 at 15:52
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    nilay hn, thank you, all your recipes are great, I always try. I haven't tried opening mahlepli with apple puff cookies yet. I'm on a diet…as always…I'll try the dukan too.

    Answer
    • On February 25, 2012 at 22:42
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      Hello, Ms. Aynur, it will stay open at 45-50 degrees, it doesn't work all the time, it starts working automatically when the heat drops.

      Answer
    • On February 26, 2012 at 12:44
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      nilay h. Thank you. I kneaded the dough. It is in the rising phase. All of your recipes I have tried are very good. Of course, I apply it to the letter. Greetings

      Answer
  • On February 23, 2012 at 16:28
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    I am constantly making your recipes, Ms. Nilay, thanks to you, I learned a lot of things, but I can't understand when I will buy the finished product from the oven, I would appreciate it if you tell me once, either it stays raw or it cooks too much.

    Answer
  • On February 23, 2012 at 16:07
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    Ms. Nilay, I guess you didn't start Dukan =)

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    • On February 23, 2012 at 16:22
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      Tuba lady, my preparations continue, but keep making pastries until I start :)

      Answer
      • On February 23, 2012 at 17:34
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        Definitely start, I started after your article =) I lost 5 kilos in 3 days. And as someone who hasn't had any regimen left in my life, I thought that there would be resistance in my body, and I lost more weight than the Dukan website predicted. Also, I always have a full stomach.

        Answer
  • On February 23, 2012 at 12:11
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    Hi Nilay,

    Pastries are good, but what happened to the Dukan diet?

    Greetings

    Answer
    • On February 23, 2012 at 12:18
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      Ms. Tülay, I continue to read the dukan diet, in fact, I am thinking of starting soon and preparing an article about the attack phase before I start. Of course, first of all, I work on alternative meals that I can cook without getting bored during the attack phase.

      This time, when you think seriously, you will understand that it took a long time :)

      Answer
      • On February 24, 2012 at 16:27
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        Hello,

        I am eagerly awaiting your recipes for the attack and cruising phase.
        In case you decide to do this diet, I can't help saying that, in addition to applying the diet with high motivation, daily walking or doing sports will speed up the work, otherwise the weight loss rate mentioned in the book will be halved.

        Good luck now..

        Answer
  • On February 23, 2012 at 10:06
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    Good Morning
    The recipe looks very good.

    Answer
    • On February 23, 2012 at 12:07
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      You can also do the embossing process in a warm place, such as near the heater.

      Answer

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