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How to make Maamoul
Total duration:
54 minutes
Baking time:
10 minutes
Formation time:
30 minutes
Kneading time:
6 minutes
Preparation time:
8 minutes
The Components
36 g powdered white sugar, equivalent to 6 teaspoons
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200 g softened butter
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2 eggs
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20 g vanilla, equivalent to 1 tablespoon
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1 g salt, equivalent to ¼ teaspoon
390 g SAJ flour, equivalent to 3 cups
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2 g ground fennel, equivalent to ½ teaspoon
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70 g milk powder, equivalent to ½ cup
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2 g ground cardamom, equivalent to ½ teaspoon
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2 g baking powder, equivalent to ½ teaspoon
filling
2 g ground fennel, equivalent to ½ teaspoon
250 g date paste, equivalent to ¼ kilo
30 ml melted butter, equivalent to ⅛ cup
2 g ground cardamom, equivalent to ½ teaspoon
Steps to make Maamoul
(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)
1
In a mixing bowl, add the date paste, butter, cardamom, and fennel. Then, using the dough hook, knead at medium speed until the ingredients are well combined.
2
Divide the date paste into pieces weighing 6 grams each, or about 1/2 teaspoon, then shape the date paste into balls by hand.
3
Using a wire whisk, beat the butter, sugar, vanilla, and milk until the mixture is creamy. Then add the eggs and mix the ingredients together until well combined.
4
Using a hand mixer, add the sifted flour, baking powder, and salt. Then add the fennel and cardamom and knead until you get a soft, smooth, and easy-to-shape dough.
5
Divide the dough into pieces weighing 17g each, or about one tablespoon, then shape the dough into circles by hand.
6
We stuff the dough with date balls, then shape it using a maamoul press in a baking tray lined with parchment paper, leaving suitable spaces between the pieces.
7
Bake in a preheated oven at 180°C on the middle rack for 6 minutes from both the top and bottom, then from the top only for 5 minutes, watching for the color while browning.
8
Remove the trays from the oven and let the pieces cool on a cooling rack until they reach room temperature. Pack them in airtight containers and store in a cool, dry place away from light.
Full details in the video coming soon.
We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.