The Jerusalem Post Magazine - - FOOD -

Rec­tan­gu­lar bak­ing tray, 27 cm. x 35 cm. (or other)

25 gr. fresh yeast

½ cup wa­ter

1 Tbsp. sugar

A lit­tle reg­u­lar flour

½ kg. yeast flour

¾ cup sugar

3 eggs

3 Tbsp. oil

1 bag vanilla sugar

1-1½ cups of wa­ter

100 gr. but­ter/soft­ened mar­garine cut into medium-sized cubes ½-1 tsp. turmeric (ac­cord­ing to de­sired color strength) or 2 Tbsp.

in­stant Vanilla pud­ding pow­der

½ tsp. salt

100 gr. of light raisins

For dip­ping:

50 gr. but­ter or melted but­ter

For brush­ing:

1 egg, beaten, with a lit­tle wa­ter or oil ¼ cup se­same seeds

Syrup for brush­ing:

¾ cup sugar

½ cup wa­ter

1 Tbsp. vanilla ex­tract

Dis­solve the yeast in sugar and wa­ter in a medium-sized dish and let it sit for about 15 min­utes.

Place the flour in a bowl, cre­ate a hole in the mid­dle and place the re­main­ing sugar, eggs, oil, vanilla sugar and the yeast in it. Mix grad­u­ally, adding the wa­ter, but­ter, turmeric, salt and raisins, un­til it is soft and flex­i­ble.

Cover the bowl with a damp towel and put it in a warm place for about an hour and a half, un­til the dough has dou­bled its vol­ume.

Grease a rec­tan­gu­lar pan.

Di­vide the dough into small pieces of about 3-4 cm., roll them into balls and place them on the bak­ing tray next to each other. Brush the dough with a lit­tle bit of melted but­ter.

Brush the rolls in the bak­ing tray with egg and sprin­kle them with se­same seeds. Let the dough rise again in a warm place for about half an hour. Bake it in the pre­heated oven at medium heat (180°) for 20-25 min­utes.

To make the syrup, cook all the in­gre­di­ents in a pan and re­duce it to the right con­sis­tency. When the rolls are baked, brush them with the syrup.

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