Combining my two favorite recipes into one! Maa’rouk is a traditional Syrian sweet bread made during times of celebration and typically found during the month of Ramadan. Milkbread or ‘Shokupan’ is a fluffy, soft, brioche like loaf common across East Asia. Milk bread with maa’rouk is the best of both worlds. These warming spices are incorporated within the dough to give it a unique flavor. A grape molasses glaze is put on top with sesame and nigella seeds. The milk bread is presented in three rolls in a loaf tin or pull apart dinner rolls. It can be sliced or pulled apart to be eaten. INGREDIENTSBread flour, milk, butter, sugar, salt, yeast, eggs, mahlab, anise, fennel, sahlep mix, grape molasses, sesame seeds, nigella seeds. PRICINGLoaf tin: $10Pull apart rolls: $15 SERVING SIZELoaf tin: Serves 5-7 Pull apart dinner rolls: Serves 10 HOW TO STOREKeep tightly wrapped and left on the counter at room temperature. Made fresh and without preservatives, it is best consumed within 1-3 days after purchasing. Otherwise, keep in freezer for up to 4 weeks. To reheat, place on a baking tray at 350 degrees for up to 10 minutes.
