Wines aged in these types of barrels tend to show more fruit-forward notes with subtle, well-integrated woody notes.. Russian Oak.
Pinch of kosher salt.Make the dough:.
Pour warm milk into the bowl of a stand mixer fitted with the paddle attachment.Stir in sugar and yeast, and let stand until foamy, about 5 minutes.Beat in butter, eggs, lemon zest, and salt at low speed until combined.
Switch to the dough hook, add flour, and beat at medium speed until a soft, sticky dough forms, about 5 minutes..Grease a large bowl with butter.
Scrape dough onto a lightly floured surface, and knead a few times.
Form dough into a ball, and transfer to the prepared bowl.Not only were the accommodations fantastic — spacious, gorgeously designed with stunning tile work and local fixtures — but the staff’s balance between highly professional and outstandingly personal was impeccable.. Getty Images.
And the food there was phenomenal.The main restaurant,.
, which in the morning serves an epic breakfast of homemade yogurt, fresh juices, and airy baghrir (a semolina pancake with countless holes spread across its surface, the better to catch all of the honey that's drizzled on top) and at night transforms into a casually elegant restaurant worth visiting even if you’re not staying there.Couscous was among the fluffiest and most aromatically complex we tasted; a heady makfoul lamb tagine was presented beautifully.. Where to eat.
(Editor: Slim Swimwear)