The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Bak­ing tray, 24/26 cm.

For the dough:

3½ cups flour (500 gr.)

½ cube or ½ bag of yeast (25 gr.)

½ cup sugar (100 gr.)

3 Tbsp. oil or but­ter

2 large eggs

About ¾ cup wa­ter or milk (170 ml.)

1 tsp. salt

1 tsp. vanilla ex­tract (or or­ange/lemon peel)

For the fill­ing:

2 Tbsp. veg­etable oil

3 Tbsp. sugar

50 gr. white al­mond chips (½ cup) 50 gr. small, light raisins (½ cup) 1 tsp. cin­na­mon

3 Tbsp. mixed/apri­cot jam

For dip­ping:

50 gr. melted but­ter

For brush­ing:

1 egg, beaten, with a lit­tle wa­ter

For syrup:

1 cup sugar 1 cup wa­ter

1 tsp. lemon juice

Place the flour in a bowl, sprin­kle it with yeast and sugar, mix lightly. Add the oil, eggs, wa­ter, salt and vanilla, and mix. Cover the dough and place it in a warm lo­ca­tion for about an hour, un­til it dou­bles in vol­ume.

Fill­ing: Heat the oil in a pan and add the sugar. Af­ter about a minute, add the al­monds, raisins and cin­na­mon. Melt the sugar un­til golden brown. Re­move the pan from the heat and let it cool down. Di­vide the mix­ture into two bowls and add the jam to one of them. The mix­ture in the other one is kept for sprin­kling over the fin­ished pas­tries.

Syrup: Place all the in­gre­di­ents in a pan and let it sim­mer for about 20 min­utes to get the right con­sis­tency. Let it cool down.

Rolls: Grease the bak­ing tray well, di­vide the dough into pieces that are ap­prox­i­mately 3 to 4 cm. in di­am­e­ter. Make a hole in the cen­ter, put in a tea­spoon of the fill­ing and close. Brush the filled balls with the melted but­ter.

Place a ball in the mid­dle of the bak­ing tray and ar­range the oth­ers around it. Cover the dough and al­low it to rise fur­ther in a warm place for about 25 min­utes.

Brush the dough balls with the egg mix­ture and sprin­kle them with the re­main­ing al­monds and raisins.

Bake for 25 min­utes in a pre­heated oven at 180° or un­til a tooth­pick in­serted into the cen­ter comes out clean and dry. Re­move the tray from the oven and let it cool slightly. Pour the syrup over the pas­try while it is still slightly warm.

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