- 750 ml durum wheat flour
- 125 g all-purpose flour
- 2 tbsp granulated sugar
- 0.5 tsp salt
- 250 g Oldenburger Butter, unsalted
- 0.5 tsp active dry yeast
- 125 ml lukewarm water
- 250 ml Oldenburger Fullcream Milk, 3.5% fat
- 750 g pitted dates
- 0.25 tsp ground nutmeg
- 0.5 tsp cinnamon
- 1 tsp rose water
- 1-2 tbsp vegetable oil
Clean and dice the mushrooms. Peel the onion, celery and garlic and cut into fine cubes, then pick the parsley and cut the stalks into small pieces. Pick the thyme leaves. Preheat the oven to 180°C.
The FillingFor the filling blend dates with spices and vegetable oil until smooth, then blend in rose water. Form into 30 small balls.
Preparing the Maamoul
Dust with powdered sugar before serving.
The Final Touch
Tips from Chefs to Chefs
01. Butter is a natural product and adds a beautiful flavour to any baking product. It also acts as a flavour carrier and brings out flavours in any dish. Using milk in baking will result in a rich and smooth taste experience.
02. Butter adds a special flavor to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.