Round Bangal Mamool by Chef Ali Sayed

Ingredients

All purpose flour: 500g

Whole-wheat Flour: 85 g

Extra virgin olive oil- 335 ml

Roasted sesame seeds-175 g

Milk powder- 40 g

Baking powder- 3.5 gm

Yeast- 3 gm

Anise seed powder-  1 tsp

Anise seed water-  240 ml

Filling

Dates paste-1kg

Walnuts- 100 gm

Extra virgin olive oil- 3 TSBP

Rose water- splash

Cinnamon powder 1 tsp (optional)

Directions

1. First, prepare some anise seeds water.

       Boil water with anise seeds and set aside to let it cool.

1. In a large mixing bowl, combine two flours, oil, sesame seeds and mix well.
2. Add milk powder, baking powder, yeast, and anise seed powder, mix it well.  
3. Add the aniseed water, mix it until it forms a homogeneous dough.
4. Let the dough rest 10 to 15 minutes at room temperature.
5. Roll the dates mixture like a finger shape. Take some dough flatten it, put the date finger in the middle and roll them together. Bring the edges together to give a bangle shape.
6. Pre-heat the oven to 200 degrees Celsius and bake for 6 to 8 minutes.