Koulenje — Armenian sweet, mahleb-scented bread cut into diamonds or braids, glazed with egg and black seeds, baked golden. Delicate and best eaten warm.
- 6 cups Flour
- 6 large Eggs
- 2 1/2 Tbs Baking Powder
- 1 cup Melted Butter
- 1 tablespoon Salt
- 1 cup Milk
- 1 cup Sugar
- 1 tablespoon Ground Mahleb
- 1 Egg
Preparation
- Sift the flour, baking powder, salt and sugar together. In a separate bowl, beat 6 eggs, then blend in the butter and milk.
- Sprinkle one tablespoon of black seeds and all the mahleb over the dry ingredients. Make a well in the centre, pour in the wet ingredients all at once, and mix with a few strokes until the dough can be turned out onto a floured board. Add more flour if needed — it shouldn't be too sticky.
- Knead gently, just a few times, then roll out to ½ inch thick. Cut into diamonds, circles, or long strips that can be braided into loaves, and prick each piece several times with a fork.
- Beat the seventh egg with extra black seeds, brush over each piece, and place on a parchment-lined baking sheet.
- Bake at 400°F for 12–15 minutes until slightly golden. Cool on a rack — best eaten warm, and easily reheated wrapped in foil.
