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CINNAMON RAISIN BULKAS

CINNAMON RAISIN BULKAS

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Yom Kippur is known as the Day of Atonement. Jews are required to fast from sundown to sundown. The fast ends with a breaking of the fast feast.


Anyone that knows me, knows that this is my favorite holiday to host. I usually have about 80 people and most of them are South Africans. So the celebration would be incomplete without bulkas… a traditional cinnamon bun served with tea or coffee.


This is the first thing I devour every year. My friend Adele Katzeff Miliefsky was kind enough to share her recipe with me. I have tweaked it by adding raisins and I prefer to shape mine like traditional cinnamon buns.


Wishing you an easy fast. May you be inscribed in the book of life.


Good Yomtov xxx Chef MM




Cinnamon Raisin Bulkas







US (Imperial)


Print Ingredients

FOR THE YEAST
¼ oz pack of dried active yeast
1/2 cup warm water (bath temperature)
3 TBS bakers sugar

FOR THE DRY INGREDIENTS
4 ¼ cups all purpose flour
1 tspn dried ginger
1 tspn cinnamon
½ cup bakers sugar
1 tspn salt

FOR THE WET INGREDIENTS
½ cup cream
¼ cup 2% milk
2 eggs- room temp
6 TBS butter – melted in microwave for 15 seconds
2 TBS canola oil

FOR THE FILLING
1 cup raisins
1 cup sugar
3 TBS cinnamon
1 stick of butter (8 TBS) – melted for 10 seconds in microwave
2 egg yolks - beat and add 2 TBS of water to make an egg wash



Instructions

Combine the warm water, sugar and active yeast in a bowl and let the yeast activate till frothy (approximately 25 minutes)

Combine all dry ingredients in a bowl and whisk together to combine

Whisk melted butter together with cream, milk, oil and 2 eggs.

Make a well in the bowl of dry ingredients. Pour in the frothy yeast mixture and the butter and cream mixture. Use a fork to combine liquid with dry ingredients and bring together into dough.

Turn onto a counter top and knead dough for 10 minutes to stretch the glutens (do not skip this step).

Place dough ball back into a bowl and cover with a little oil. Soak a towel in hot water. Ring it out and place it over the bowl. Leave outside in a sunny spot for 2 to 3 hours till dough doubles in size. You can resoak the towel in hot water mid-way to help dough rise quicker.

Heat oven to 350 F

Line a baking sheet with parchment paper and spray with baking spray.

When dough has doubled in size, turn onto counter and roll into a log. Split It into 3 equal parts. Roll each piece out into a rectangle (12 inches x 15 inches).

Paint with melted butter and sprinkle with the cinnamon/sugar mixture and raisins. Roll up loosely to form long swiss roll. Cut into 1 inch snails.

Press down onto a baking sheet. Leave a ½ inch gap between each snail- (the bulkas will join together). Repeat the process with the other 2 pieces of dough.

Brush with the egg wash (water/egg). Allow the bulkas to rise again for 15 minutes.

Bake in the oven for 20 minutes. Remove and allow to cool.

CHEF’S NOTES

You can freeze the dough before or after the rise. Thaw and bring to room temp before kneading. Then let the dough rise before baking

You can also freeze the made bulkas. Wrap them in plastic wrap and then tinfoil. Thaw to room temp and warm them in the oven for a few minutes before serving.

MAKES 24 BUNS





EU (Metric)


Print Ingredients

FOR THE YEAST
7g pack of dried active yeast
1/2 cup warm water (bath temperature)
3 TBS caster sugar

FOR THE DRY INGREDIENTS
4 ¼ cups all-purpose flour
1 tspn dried ginger
1 tspn cinnamon
½ cup super fine sugar
1 tspn salt

FOR THE WET INGREDIENTS
½ cup cream
¼ cup 2% milk
2 eggs- room temp
6 TBS butter – melted in microwave for 15 seconds
2 TBS canola oil

FOR THE FILLING
1 cup raisins
1 cup sugar
3 TBS cinnamon
1 stick of butter (113g) – melted for 10 seconds in microwave
Egg wash – beat 2 egg yolks beat with 2 TBS of water



Instructions

Combine the warm water, sugar and active yeast in a bowl and let the yeast activate till frothy (approximately 25 minutes)

Combine all dry ingredients in a bowl and whisk together to combine

Whisk melted butter together with cream, milk, oil and 2 eggs.

Make a well in the bowl of dry ingredients. Pour in the frothy yeast mixture and the butter and cream mixture. Use a fork to combine liquid with dry ingredients and bring together into dough.

Turn onto a counter top and knead dough for 10 minutes to stretch the glutens (do not skip this step).

Place dough ball back into a bowl and cover with a little oil. Soak a towel in hot water. Ring it out and place it over the bowl. Leave outside in a sunny spot for 2 to 3 hours till dough doubles in size. You can resoak the towel in hot water mid-way to help dough rise quicker.

Heat oven to 175 C

Line a baking sheet with parchment paper and spray with baking spray.

When dough has doubled in size, turn onto counter and roll into a log. Split It into 3 equal parts. Roll each piece out into a rectangle (30 cm x 40 cm).

Paint with melted butter and sprinkle with the cinnamon/sugar mixture and raisins. Roll up loosely to form long swiss roll. Cut into 2 cm thick snails.

Press down onto a baking sheet. Leave a 1cm gap between each snail so the bulkas can join together. Repeat the process with the other 2 pieces of dough.

Brush with the egg wash (water/egg). Allow the bulkas to rise again for 15 minutes.

Bake in the oven for 20 minutes. Remove and allow to cool.

CHEF’S NOTES

You can freeze the dough before or after the rise. Thaw and bring to room temp before kneading. Then let the dough rise before baking

You can also freeze the made bulkas. Wrap them in plastic wrap and then tinfoil. Thaw to room temp and warm them in the oven for a few minutes before serving.

MAKES 24 BUNS




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