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1
Place the yeast and sugar in a small bowl with the warm water.
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2
If compressed yeast, cream together; if dry, stir to dissolve.
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3
Leave in a warm place for 15-20 minutes or until the mixture begins to froth.
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4
Sift the confectioners' sugar into a large bowl.
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5
Add the milk, butter, oil and yeast mixture and mix thoroughly.
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6
Add the salt, mahleb and poppy seeds and stir well.
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7
Gradually add the flour and mix to form a dough.
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8
Gather into a ball and transfer to a lightly floured work surface.
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9
Knead for about 10 minutes or until smooth and pliable.
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10
(Alternatively, knead the dough using the dough hook in a heavy duty - countertop - electric mixer.)
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11
Place the dough in a clean bowl, cover with a clean cloth and set aside in a warm place to rise for about 2 hours or until doubled in bulk.
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12
Transfer the dough to a lightly floured surface, punch down and knead for a few minutes.
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13
Divide the dough into 6 portions and roll each into a ball.
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14
Take one and roll it out into a round about 1/2 inch thick.
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15
Place on a greased baking sheet.
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16
Repeat with the remaining balls of dough.
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17
Brush the tops with the beaten egg, then set aside in a warm place to rise for a further 30 minutes.
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18
Preheat the oven to 350 degrees F.
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19
Bake for 25-30 minutes or until golden brown.
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20
Remove, cool on wire racks and when completely cold store in an airtight tin.
