Koulenje

1. 1

   Sift flour, baking powder, salt, and sugar together. In a separate bowl, beat 6 eggs, then blend in the butter and milk.

2. 2

   Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients. Make a hole in the center of the dry ingredients and pour the wet ingredients in all at once, mixing with a few strokes until the dough can be turned out onto a floured board. Add more flour if necessary; it shouldn't be too sticky.

3. 3

   Knead the mixture gently, just a few times, and then roll it out until it is ½" thick. Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves. Prick each piece several times with a fork.

4. 4

   Beat the seventh egg with additional sev dzandig (black seeds) added. Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.

5. 5

   Bake at 400° for 12-15 minutes until slightly golden. Cool on a rack. These are best eaten warm. You can reheat them by wrapping in foil.

   12–15 minutes

Tip: press Space to mark the active step done · J / K to move between steps