Cinnamon raisin bulkas

Cinnamon raisin bulkas

Ingredients

For the yeast

¼ oz pack/ (2¼ tsp) of dried active yeast

½ cup warm water (bath temperature)

3 Tbsp sugar

For the dry ingredients

4¼ cups all-purpose flour

1 tsp dried ginger

1 tsp cinnamon

½ cup bakers sugar

1 tsp salt

For the wet ingredients

½ cup cream

¼ cup 2% milk

2 eggs – room temp

6 Tbsp butter – melted in microwave for 15 seconds

2 Tbsp canola oil

For the filling:

1 cup raisins

1 cup sugar

3 Tbsp cinnamon

1 stick of butter – 8 Tbsp – melted for 10 seconds in the microwave

2 egg yolks – beat and add 2 Tbsp 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 (about 25 minutes);

Combine all dry ingredients in a bowl, and whisk together to combine. Whisk melted butter together with cream, milk, oil, and two 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 the liquid with dry ingredients, and bring them together into a dough;

Turn onto a countertop, and knead the dough for 10 minutes to stretch the glutens. Do not skip this step;

Place the 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 two to three hours till the dough doubles in size. You can resoak the towel in hot water mid-way to help the dough rise quicker.

Heat oven to 350F/175C;

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

When the dough has doubled in size, turn it onto the counter and roll it into a log;

Split it into three equal parts. Roll each piece out into a rectangle (12 inches x 15 inches) (30cm x 38cm);

Paint with melted butter, and sprinkle with the cinnamon/sugar mixture and raisins;

Roll up loosely to form a long Swiss roll. Cut into 1-inch (3cm) snails;

Press down onto a baking sheet. Leave a ½ inch (1.8cm) gap between each snail – the bulkas will join together;

Repeat the process with the other two 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.

Makes 24 buns

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 temperature, and warm them in the oven for a few minutes before serving.

Pomegranate & Horseradish Salmon

Ingredients

For the marinade

1 cup of creamy mayonnaise

1 bottle red/white horseradish

4 Tbsp honey

4 Tbsp Worcestershire sauce

1 lemon – juice and zest

For the fish

4.5 lbs/2kg of salmon – bones removed, skin on

Coarse salt and black pepper

Seeds of one pomegranate (1 cup)

Garnish with chives

White and black sesame seeds to garnish

Instructions

For the marinade: squeeze all liquid out of the horseradish. Combine the dry horseradish with mayonnaise, honey, Worcestershire sauce, lemon juice, and zest. Stir together and set aside.

Preheat oven to broil/grill;

Line a baking sheet with foil (no shiny side up) and spray with olive oil spray;

Place ⅓ of the marinade on the foil under the fish. Place the salmon on top of the sauce, skin side down. Place the remaining half of the sauce on top of the fish;

Generously season the salmon with salt and pepper;

Broil fish on the middle rack of the oven until well browned – about eight minutes – watching carefully so that it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork, which should slide through easily;

If not cooked completely, turn the oven down to 425F/220C, and continue baking for another five minutes;

Allow it to cool on a baking tray. Gently lift the foil off the baking tray and use foil to slide fish onto a serving platter;

Remove the seeds from the pomegranate. Place the seeds on top of the fish, and garnish them with fresh chives. Serve at room temperature.

Serves eight as main, 12 to 16 as appetiser

Notes

Salmon requires no more than 10-12 minutes of cooking time. It should be slightly undercooked when finished.