• 1 Teaspoon active dry yeast
• 1 Cup lukewarm water
• 1 Tablespoon sugar
• ¼ Teaspoon saffron
• ½ Cup soft butter
• 41/2 Cups flour
• ¼ Teaspoon salt
• ½ Teaspoon cinnamon
• 1 Egg
• 2 Tablespoons orange spirit
• 1 Tablespoon vinegar
• Oil for deep frying
• Syrup
• For the filling:-
• Date paste
• Marzipan paste
• Chopped pistachio with orange blossom water
• Sesame or pistachio or almond slices for garnishing

Blend yeast in lukewarm water and a pinch of sugar, set to foam.

Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.

Whisk butter, add sugar, beat until creamy.

Mix flour with cinnamon and salt and add to batter, beat until well combined.

Add both yeast and saffron mixture to the batter along with eggs.

Dilute the orange blossom water and vinegar with the remaining amount of water, gradually add to the dough, knead until soft dough is obtained.

Cover the dough and let rise for ½ an hour.

Divide the dough. Roll on floured surface into thin dough.

Mash the date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.

Fill the dough either with the date or marzipan cylinder or the chopped pistachio, roll to form a cylinder.

Cut the cylinder into equal slices.

Deep fry the Makroud slices until golden brown from all sides. remove from oil transfer into syrup , then drip the excess syrup.

Garnish as desired with sesame, chopped pistachio or almond slices.

by Pak101.com (few years ago!) / 1033 views