Russian Honey Cake
Samin Nosrat, Michelle Polzine
1251 ratings with an average rating of 4 out of 5 stars
1,251
4 hours, plus overnight chilling
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For the Dough
To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
Place a heavy frying pan over medium heat, and add enough oil to come 1½ to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.
Well, to follow up: according to other makroud recipes, they are usually made by rolling a log of date paste, forming the dough around it and then cutting into diamond shapes. This is much easier than shaping individually. They are dunked in honey immediately after removing from hot oil. I liked them, but they were decidedly not a hit at dinner (competing with cakes); I doubt I'll make them again.
This would be a great dairy free/egg free option to bring to Rosh Hashana, but a bit more info would be appreciated: what are these supposed to look like? I’m picturing mini empanadas but not sure. Also, what about making them in advance? Dip in honey mixture immediately before serving or while still warm, like baklava? Thanks.
Well, to follow up: according to other makroud recipes, they are usually made by rolling a log of date paste, forming the dough around it and then cutting into diamond shapes. This is much easier than shaping individually. They are dunked in honey immediately after removing from hot oil. I liked them, but they were decidedly not a hit at dinner (competing with cakes); I doubt I'll make them again.
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