1 tea glass of sunflower oil (olive oil would also be)
1.5 tea glasses of water
1 teaspoon of mahaleb
5 tablespoons of granulated sugar
1 teaspoon of instan yeast
1 egg white
1 pinch of salt
400 g preferably stale cocoa cake or brownie
2 Anamur bananas
2 handfuls of hazelnuts
1 egg yolk
1 handful of hazelnuts
Operate the oven 180 degrees without the fan.
For the dough, first beat 1 teaspoon of mahlebi. If you do not have a grain mahaleb, you can also use powder mahaleb.
Add the mashed mahlebi into 6 glasses of flour. Add 1 pinch of salt and 5 tablespoons of powdered sugar and mix them all together.
Make a hole in the middle of the flour and add 1.5 tea glass of warm water, 1 teaspoon of instant yeast, 3 full tablespoons of room temperature butter, 1 tea glass of vegetable oil and 1 egg white and start kneading.
When it stops sticking to the hand, the dough is ready.
Gather the dough in the bowl you kneaded, cover it with a kitchen cloth and let it rest for about 20 minutes.
For the filling, roughly crumble 400 g of cocoa cake with your hands. I’ll use a banana to soak the cake. If the cake you are going to use is one more dry, you can add a little more banana or milk.
Mash 2 bananas with a fork. Make sure that 2 handfuls of hazelnuts are pounded in a mortar and not too much dust. Large pieces may remain. It will be even more pleasant to have pieces of hazelnuts in your mouth while eating.
Take 2 handfuls of the beaten hazelnuts and add them into the mashed banana and mix.
Mix the cakes in pieces with banana and mix them until they reach the consistency of a dough. Take a piece and shape it to understand its consistency. If it takes shape easily and does not stick to the hand, it means it is.
Take the dough to the counter. Roll it up and divide it into 12 pieces.
Roll out the pieces of dough in an ellipse shape with the help of a roller. When opening, make sure that the middle is a little thicker and the edges are a little thinner so that it does not tear when you put the mortar in it and roll it up.
Take 1 handful of the stuffing, make it long and thin with your hands and place it in the dough. Roll the dough around and glue the joints by pressing with your fingertips.
Open it a little more on the counter and thin the ends, then shape it into a moon cake and place it on a baking tray lined with baking paper.
While making the dough, spread the egg yolk, which we used the white of the egg, on the moonshine.
If you want, you can make scratches with a fork on it and make it classic or you can beat 1 handful of hazelnuts on it.
Bake in a preheated oven for 20-25 minutes. Reposition the trays at the end of 10-15 minutes.
Your moon scones that will not look like what you eat in bakeries are ready. Bon appetit, honey!