Photograph of the finished Koloocheh

Middle East · Bánh quy nhân quế Koloocheh

Koloocheh

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Powdered sugar Powdered sugar 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Cinnamon powder Cinnamon powder 1.4 oz
  • Photograph of Walnut Walnut 8.5 oz
  • Photograph of Rose water Rose water ⅓ cup
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Black sesame Black sesame 2.1 oz

Method

  1. 1 Knead the dough with butter, one egg, rose water, and cardamom, then refrigerate for 3 hours.
  2. 2 Mix powdered sugar with cinnamon and crushed walnuts to make a dry filling.
  3. 3 A completely dry filling is mandatory; a wet filling will cause the pastry to crack and the filling to spill out during baking.
  4. 4 Divide the dough into balls, flatten them, add the filling, seal the seams, and flatten them again.
  5. 5 Press the pattern onto the surface with a wooden stamp, then brush with egg yolk.
  6. 6 Sprinkle with black sesame seeds and bake at 170 degrees for 18 minutes until lightly golden.

With an appliance

  • Air fryer 52 min

    Replace step 6: lightly spray oil on koloocheh, use a steamer at 185 degrees for 12 minutes and flip at minute 6; the wood will brown quickly, arrange in a single layer so the cinnamon doesn't burst.

Start cooking