Turkish cuisine · Breakfast & Eggs

Sesame Kandil Rings

Small crumbly sesame rings with mahlab that crackle crisply with the first bite — a pastry for Kandil holy nights.

Ingredients · for 8 servings

• 400 g flour
• 150 g butter
• 2 eggs
• 80 g sugar
• 1 tsp mahlab (ground)
• 1 tsp baking powder
• 1/2 tsp salt
• 100 g sesame seeds
• 3 tbsp milk

Instructions

1. Beat the soft butter with the sugar, 1 egg, the mahlab and the salt for 3 min. until light and fluffy; preheat the oven to 180 °C (350 °F).
2. Add the flour and baking powder and knead only until a smooth, non-sticky dough forms — kneading too long makes the rings tough.
3. Let the dough rest covered for 15 min., then pinch off walnut-sized pieces and roll into 15 cm long strands.
4. Whisk the second egg with the milk; close each strand into a ring, dip through the egg wash and coat generously all around in sesame seeds.
5. Place the rings with space between them on a baking sheet lined with parchment and bake for 20–22 min. until the sesame is golden brown and the bottom sounds firm.
6. Let cool completely on a rack — they turn properly crisp once cold — and serve with tea.