Shurayk | Hijazi Sesame and Nigella Seed Ramadan Buns

Combine the flour, yeast, sugar, and mahlab. Add the warm milk and egg, mix until a dough forms, and knead for 5 minutes. Sprinkle in the salt, then add the butter a little at a time. Knead for 8 more minutes, until the dough is smooth, soft, and elastic. Transfer it to an oiled bowl, cover, and let rise.

Divide the risen dough into 8 equal pieces, about 117 g each. Shape each into a tight ball, then press with your palm into a flat bun 14 cm across and 1.5 cm thick. Make four or five shallow slashes on top with a knife. Arrange four buns on each of the two parchment-lined baking sheets, cover with a towel, and let rise again.

Preheat the oven to 190°C / 375°F. Beat the reserved egg, brush it over the buns, and sprinkle generously with sesame and nigella seeds.

Place the two baking sheets on the middle and lower-middle oven racks and bake for 16 minutes, switching their positions after 8 minutes. The buns should be golden on top and deeply browned underneath; they should sound hollow when tapped on the bottom.

Transfer the buns to a wire rack and let them cool until warm before serving. To keep the crust soft, cover them with a towel.