Side dish
Koulenje
Koulenje are a lightly sweet, bread-like pastry, subtly spiced with mahleb and studded with black seeds. The dough comes together quickly, enriched with melted butter and milk, then gently kneaded and rolled. Cut them into diamonds, circles, or braids before brushing with an egg wash for a golden finish. They're best served warm from the oven, but you can always reheat them wrapped in foil.
29 minServes 4
Method
5 steps · 29 min total
- 01
Sift Dry Ingredients
Start by sifting the 6 cups of flour, 2 1/2 tablespoons of baking powder, 1 tablespoon of salt, and 1 cup of sugar into a large bowl. In a separate bowl, beat the 6 large eggs, then whisk in the 1 cup of melted butter and 1 cup of milk. - 02
Combine Dough
Sprinkle one tablespoon of black seeds (sev dzandig) and the 1 tablespoon of ground mahleb over the sifted dry ingredients. Make a well in the center, then pour in all the wet ingredients at once. Mix with just a few strokes until the dough barely comes together, then turn it out onto a lightly floured board. If it feels too sticky, add a little more flour.
