Mahleb Milk Cookie-Breads
Our Easter Galettes
Kaak Bil-Haleeb, or Galettes with milk, they also carry the name of Holy Breads.
What’s So Special About Our Easter Galettes?
They are small, they are subtly sweet, they are made of Milk and Mahlab, and you will love them till the end of times!
These are our regional Easter Galettes, shaped in puffy rings, softly textured like breads, and sought after any time of the year by our people of all ages.
We call them Kaak Bil-Haleeb, or cookies with milk. They also carry the name of Holy Breads as they are of similar recipe of the breads of the Orthodox Holy Communion (without the sesame seeds).
Your children will love them for snacks and for their breaks in their lunch boxes. Your family will love them available at all time on your table or kitchen counter. You will love them with your cup of tea.
In brief, get ready to fall in love with these cookie-breads of ours!
Easter Galettes: The Recipe
Like with any bread needing proofing, the Easter Galettes require their dough to rise and double. Other than that, this recipe provides you an easy way to make them.
This recipe yields 20 small Galettes. You might want to consider doubling it if you have a family of four or more who appreciate good healthy desserts. They do well when stored for a week if not more.
Try them also with a cup of tea and…
Enjoy it! Life is Good!
Easter Galettes with Milk & Mahleb
- 250 gr All-Purpose Flour
- 1/2 cup Milk warm
- 5 1/4 tbsps Butter unsalted
- 1/3 cup Sugar
- 1 tsp Yeast fresh
- 1 tsp Mahleb
For the Toppings
- Sesame Seeds to sprinkle on
- Milk to brush the tops
- 1 tbsp Olive Oil
Preparing The Dough
In a large bowl, mix flour, salt and Mahlab then combine in the oil until the dough is well moistened.
Over medium heat, drop the butter in the warm milk to melt then add the sugar and stir to dilute without boiling.
Remove one tbsp of the milk into a cup, and mix in the yeast and 1 tsp of the sugar until well combined. Set aside for 10 minutes for the yeast to activate.
In a large bowl, combine well the flour with the milk mixture and the prepared yeast, knead the dough to firmness and leave it to rest for 15 minutes.
Sprinkle some flour on your kitchen counter, place on the dough and extend it well by hand. This process is important to remove any air from the dough.
Knead the dough again for 2 minutes, and move it into an oiled recipient. Pass the dough around the oiled surface, and knead for the oil to blend in.
Form a ball of the dough, cover it with a damp towel, and leave it to rise in a warm place for 1-2 hours for the dough to double in size.
Divide the dough into 20 balls. Roll each lengthwise, and bring the extremities together in a ring form.
Place them on a baking paper on a oven tray, and allow them to prove for another 30 minutes.
Bake & Serve
Preheat your oven at 375F (180°C ). Brush the tops of the cookie-breads with milk and sprinkle on sesame seeds. Place the tray in the middle shelf, and bake for 15 minutes or until golden.
Turn off the heat, and leave in the cookie breads for 5 more minutes.
Remove from oven and onto a wire rack to cool at room temperature.
Consume at room temperature or even warm!
Recommendation: To store the Easter Galettes, make sure they have cooled at room temperature. Have them in an air-tighten container or in a well-closed plastic bag. They can last well outside the fridge for 3 days. Past that time, store them in the fridge.