5 lbs. flour
2 Tbsp. mahlab, ground fine and sifted
2 Tbsp. anise seed, ground fine
1 Tbsp. salt
3 cups rendered butter, melted
4 cups milk
3 cups sugar
2 yeast cakes or 1 oz. dry yeast
1/2 cup warm water
Combine first four ingredients, rub in butter until very fine.
Dissolve yeast in water. Add sugar to milk and heat until
lukewarm. Add milk and yeast to dry ingredients and knead until
well blended. Cover and put in warm place to rise, about 3 hours.
Pinch off dough into balls about 2 inches in diameter, handling as
little as possible. Starting with first ball of dough, pat out on
slightly oiled bottom of cut glass dish to 1/4 inch thickness.
Place on ungreased cookie sheet and bake in 425 degrees F oven until
bottoms are lightly browned, then place under broiler until tops
are golden brown. Brush tops with milk and sugar mixture (2 c.
milk and 1/2 c. sugar) while kaIk is still warm.
Alternate shape: Cut dough into 2 inch pieces. Pat dough
lengthwise and roll into cigar shape. Put ends together to form a
circle. Press each piece on a screen or bottom of a cut glass dish.
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