1 - Sift flour, baking powder, salt, and sugar together.

2 - In a separate bowl, beat 6 eggs, then blend in the butter and milk.

3 - Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients.

4 - 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.

5 - Add more flour if necessary; it shouldn't be too sticky.

6 - Knead the mixture gently, just a few times, and then roll it out until it is ½" thick.

7 - Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves.

8 - Prick each piece several times with a fork.

9 - Beat the seventh egg with additional sev dzandig (black seeds) added.

10 - Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.

11 - Bake at 400° for 12-15 minutes until slightly golden.

12 - Cool on a rack.

13 - These are best eaten warm.

14 - You can reheat them by wrapping in foil.