Recipe byThe ZestyPlate Kitchen
Koulenje: sweet, mahleb-scented bread cut into diamonds or braids, glazed with egg and black seeds and baked golden. Delicate and best eaten warm.
Koulenje are gently sweet biscuit-breads scented with mahleb and black seeds, the sort baked for holidays and family gatherings. The crumb is tender and golden, sitting somewhere between a biscuit and an enriched bread. They're lovely with coffee or tea, and they leave the whole kitchen smelling wonderful.
Jump to recipe
Prep 25 min
Cook 15 min
Total 40 min
Medium
Scale:
- 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 of the eggs, then blend in the butter and milk.
- Scatter a 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 stir with a few strokes until the dough holds together enough to turn out onto a floured board. Add more flour if you need to; it shouldn't be too sticky.
- Knead gently, just a few times, then roll out to half an inch thick. Cut into diamonds, circles, or long strips you can braid into loaves, and prick each piece several times with a fork.
- Beat the seventh egg with a few extra black seeds, brush it over each piece, and set them on a parchment-lined baking sheet.
- Bake at 400F for 12 to 15 minutes until lightly golden. Cool on a rack. They're best warm, and easy to refresh wrapped in foil.
Tips from the ZestyPlate Kitchen
- Mahleb is the flavour that defines these, so track it down; it lends a subtle cherry-almond scent you can't really fake.
- Mix the dough just enough to bring it together, since over-kneading toughens the crumb.
- Prick each piece with a fork so they bake flat and even rather than puffing up.
- An egg wash and a scatter of black seeds give them a glossy, pretty finish.
Frequently Asked Questions
Mahleb is a spice ground from the kernels of cherry stones, with a soft, nutty, faintly cherry-almond flavour. It's a signature scent in a lot of Middle Eastern baking.
Both turn up in Middle Eastern grocers and online. The black seeds (nigella) add a mild, savoury note that sits well next to the fragrant mahleb.
Kept in an airtight tin they hold up for a week or more, which is why they suit baking ahead for a celebration.
Yes, they're lovely warm. Wrap them in foil and pop them in the oven briefly to freshen them up before serving.
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