Maqshush (Yeasted Mini Buns in Syrup) is a traditional Saudi recipe for a traditional fried and then baked buns served drizzled in sugar syrup that are a dessert and breakfast dish. The full recipe is presented here and I hope you enjoy this classic Saudi dish of: Yeasted Mini Buns in Syrup (Maqshush).
For the Butter Cream:
100g of butter
2 tbsp wholemeal (whole wheat) flour
2 dates
Method:
Begin with the yeasted Dough: Dissolve 1 tbsp of sugar and 1 tbsp of yeast in 120ml of warm water. Set aside for about 10 minutes until frothy and active.
In a large bowl, combine the wholemeal flour, 1½ cups all-purpose flour, ½ teaspoon salt, 750ml Laban, 3 tbsp vegetable oil, and the active yeast mixture. Stir until smooth. Add 1 egg to the dough mixture and knead for 10 minutes. Let the dough rest, covered, for 10 minutes.
Pre-heat two hobs to medium and grease a baking tray with oil or butter. Pre-heat your oven to 180C. Shape the batter into coin-diameter balls (either use your hands or scoop up with a spoon, using a finger to transfer the dough to the baking tray). Sit these on the baking tray, flattening the base. Once the dough has been formed, transfer the baking tray to the two hobs and cook for a few minutes until the base of the dough is browned.
Using oven mitts, transfer the baking tray to the pre-heated oven and bake for about 15–20 minutes until the Maqshush are nicely browned all over.
In the meantime, prepare the sugar syrup. In a small pan, bring the 250ml water to a boil. Add the sugar, stirring until dissolved. Bring to a simmer and cook until thickened then take off the heat.
For the butter cream, melt the butter in a saucepan. Add 2 tbsp of wholemeal flour and 2 dates. Stir continuously until the dates melt and the mixture thickens.
Once the Maqshush are cooked, remove from the oven and pour over the sugar syrup and the butter cream. Serve immediately.
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