Premium date dough

Premium date paste made from the finest types of dates. It features a wonderful taste and high quality. Net weight: 1 kilogram. Maamoul preparation method: Melt the butter and ghee with oil over medium heat. Pour the mixture over the flour and add the remaining ingredients, then mix well. Add half a cup of warm water, mix well. Place the mixture in a warm place to ferment, cover the bowl so the dough does not dry out. Preheat the oven to 200°C. Take a tablespoon of the dough, flatten it, fill it with dates, then close it into a ball shape. Shape it with a Maamoul decorating mold, then arrange it on the trays. Put it in the oven until cooked and its color turns golden. Crumbly Maamoul ingredients: Crumbly Maamoul 3 cups flour 250 grams butter 1 cup powdered sugar 4 egg yolks 3 tablespoons powdered milk 1 tablespoon vanilla For the filling: 1 tablespoon dry yeast ½ to 1 cup starch For decoration: 1 cup powdered sugar Crumbly Maamoul preparation method: 1. In a deep bowl, whisk all ingredients until you form a soft dough. 2. Take a tablespoon of the dough, flatten it, fill it with dates, then close it and roll it around the filling into a ball shape. 3. Shape it with the Maamoul mold, cover with plastic wrap, and gently press, puncturing each piece with a wooden stick. 4. Distribute the Maamoul pieces on oven trays. 5. Put the trays in the oven, bake until the Maamoul is cooked and turns golden. 6. Dust the Maamoul with powdered sugar. Semolina Maamoul with Dates ingredients: 5 cups fine semolina ½ to 1 cup coarse semolina ½ cup flour 200 grams butter 300 grams ghee ½ to 1 cup liquid milk 2 tablespoons powdered milk 1 teaspoon instant yeast ½ to 1 kilogram date paste for filling 1 tablespoon ground mastic 1 teaspoon mastic resin 1 tablespoon fennel powder 1 teaspoon aniseed powder Semolina Maamoul with Dates preparation method: Mix both types of semolina with ghee, butter, sugar, mastic, and ground mastic at a moderate temperature. Knead the semolina without the dough for two days. Mix the yeast with warm milk. Knead the required amount with fennel, anise, powdered milk, the yeast mixture, and flour, then let the dough rest for 15 minutes. Shape the mixture into balls, flatten, fill with dates, then close and roll around the filling into a ball shape. Shape with a Maamoul mold, cover with plastic wrap, and gently press. Distribute the Maamoul pieces on oven trays. Put the trays in the oven, bake until cooked and golden. Serve at room temperature. Source: https://www.justfood.tv/recipes/2952/how-to-make-maamoul-with-dates