Koulenje

Sift flour, baking powder, salt, and sugar together. In a separate bowl, beat 6 eggs, then blend in the butter and milk. Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients. Make a hole in the center of the dry ingredients and pour the wet ingredients in all at once, mixing with a few strokes until the dough can be turned out onto a floured board. Add more flour if necessary; it shouldn't be too sticky. Knead the mixture gently, just a few times, and then roll it out until it is ½" thick. Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves. Prick each piece several times with a fork. Beat the seventh egg with additional sev dzandig (black seeds) added. Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment. Bake at 400° for 12-15 minutes until slightly golden. Cool on a rack. These are best eaten warm. You can reheat them by wrapping in foil.