Istanbul Choereg |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pkgs active dry yeast | 1 C warm water | 1 T sugar |
| 3 T flour | egual amounts of butter, margarine, shortening to total 2 C | 2 C lukewarm evaporated milk |
| 8 eggs, slightly beaten | 2 C sugar | 1 tsp salt |
| 2 tsp ground mahleb | 15 C unbleached flour | 1 T white sesame seeds |
| 1 T black sesame seeds | ||
| 1 | Sprinkle yeast, 1 T sugar and 3 T of flour over warm water and stir. Set aside. Combine evaporated milk, 8 eggs, 2 C sugar, 1 tsp salt and ground mahleb in a bowl. Mix well. Gradually mix in flour and knead lightly. Let rise in warm place until doubled. Pinch off small pieces of dough and form into desired shapes. Let rise again. Arrange on greased baking sheets. Brush with egg wash. Sprinkle with white and black sesame seeds. Bake at 350 until golden, about 20 minutes. Cool on racks. |