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Traditional dough with honey milk (dough in the oven)


Eggs: 3 pcs
Pastry flour: 6 tablespoons
Honey milk (Al-Fajr or Nestle brand): half a can of 480 g
Baking powder: 1 tsp
Vanilla: The tip of a teaspoon (I poured two pins)
Cardamom: a little (tip of a teaspoon)

To prepare nectar :

Sugar: Two servings
Water: one and a half to a measure
Saffron: As much as you want

Butter for greasing the dish: some

Ingredients for decoration:

Walnut: Some
Chopped pistachio slices: some
Cinnamon: Some
Rose powder (preferably coarsely chopped): a little

Before preparation:

1- Take the eggs out of the refrigerator a quarter before preparing the dough so that it is not too cold.

2- Put honey milk outside the refrigerator so that it is not too hard and thick and flows easily into the ingredients.

3- Grease the clean and dry container of Pyrex with butter so that later we can pour the baking material into it.

Preparation method:

1- Break the eggs and pour them into a bowl and add vanilla to it. (The mixing bowl and blades should be clean, dry and free of any oil to make the mortar swell better)

2- Then mix with an electric or manual mixer with a high degree until it comes out of the coagulation and foams a little. (About one to one and a half minutes)

3- Add honey milk and stir again with a low degree mixer.

4- Then add the sifted flour and baking powder to the ingredients in two to three steps and mix with a low degree mixer. We can also use Lisk to do this. Do not stir the ingredients too much as it will cause the puff to fall asleep.

5- Then pour the ingredients slowly into the Pyrex container. (I used a medium rectangular size)

6- Place the dish in a preheated oven (I used 175 ° C) to cook the dough. It took me about 20 to 25 minutes to get a little golden. The surface of the mortar should be slightly golden, this will prevent it from being crushed and kneaded too much after adding nectar to the mortar.

7- After twenty minutes, first touch the mat with a clean finger and make sure that the surface of the mat is cooked and does not stick to our fingers. Then we test the mortar with a clean toothpick, by dipping the toothpick into the mortar. If it comes out clean, it means that the mortar is cooked. Remove the pan from the oven and set aside to cool completely and set. If we cut the mortar too soon, we will cause it to be crushed and deformed.

8- When the mortar is completely cooled, we separate the edges of the mortar that is attached to the container with a knife so that the mortar is completely separated from the container. This will make our work easier and the dough will be easily removed from the container.

9- Then carefully pierce the entire surface of the mortar with a fork. This allows the nectar to penetrate completely into the mortar. Do not worry about the holes, they will be completely destroyed later while absorbing nectar and decorating them with materials.

10- Then pour the sugar and water into a bowl and put it on the heat until the sugar dissolves in the water and boils. Add saffron solution or saffron powder to make the syrup colorful. Turn off the heat a few times and turn off the heat. Pour some of the heat that fell on the mortar in a few steps with a ladle. This short time causes the mortar to absorb the nectar. (It is better for the dough to be completely cold and the syrup to be completely warm so that the dough does not become doughy).

11- Now sprinkle cinnamon and dried flower powder on the dough and cut it as desired with a sharp knife. Then decorate with chopped walnuts, sliced ​​pistachios.

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