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This is how you break the fast

Doe Jenny usually prepares during the holidays and especially for breaking the Yom Kippur fast, bolo rolls - sweet rolls, seasoned with fennel seeds and sesame seeds.

How do they turn out so beautiful and festive for her?

Explanation in the recipe

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• Pastries

• recipe

Doe Jenny

Wednesday, September 23, 2020, 7:30 p.m.

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A sweet treat to break the fast with.

Particularly festive bolo rolls (Photo: Ayala Jenny)

In the family, it is customary during the holidays to serve sweet rolls seasoned with fennel seeds and sesame seeds.

The Jews who came from North African countries usually call them bolo and end the Yom Kippur fast with a glass of homemade lemonade or a cup of hot tea.

To give the rolls a particularly festive look (as in the pictures) I use a simple plastic roller that cuts the dough in a two-and-even shape, which can be obtained at many housewares stores.

Exact explanation and photos in the recipe.

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Sweet rolls (bolo)

Recipe By: Ayala Jenny, Walla!

Food

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• 40 minutes of work

• Two and a half hours total

• Medium difficulty

• 15 units

• Tripolitian

• vegetarian

• Recipes for Yom Kippur

• milky

• Pastries

• Breads

• Breakfast

• kosher

Sweet bolo rolls seasoned with fennel seeds (Photo: Ayala Jenny)

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Ingredients

• For dough:

  • 500 grams of flour

  • 1 tablespoon dry yeast

  • 100 g very soft butter (or margarine / natura)

  • ¾ Cup sugar

  • 2 eggs

  • 2 cups or milk (half and half possible)

  • 1 tablespoon fennel seeds

  • 1 tablespoon sesame seeds

  • ½ Glass of raisins (permission)

• For coating:

  • 1 egg

  • Slippers

  • Sesame

• For the syrup:

  • 4 tablespoons honey

  • 1 tablespoons boiling

  • 1 tablespoon lemon juice

  • ½ teaspoon vanilla extract

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Preparation

How to make sweet buns?

• 1 In a mixer with a kneading hook mix flour, yeast, sugar and 2 cups of water for about 3 minutes on slow speed.

  Add the butter, fennel seeds, sesame seeds and raisins and continue to knead on medium speed for about 4 minutes until you get a pleasant and non-sticky dough (if necessary during kneading, add up to half a cup more water).

• 2 Gather the dough into a nice ball and puff in a covered bowl for about an hour or until doubled in volume.

• 3 Remove air from the puffed dough, place on a work surface and cut into 15 equal parts.

  Form a ball from each and let rest for 2-3 minutes.

• 4 Roll each dough circle on a floured surface into a kind of flat pita 1 cm thick, about 12 cm long, roll into a roll and then form a crescent.

  Continue in the same way with all the dough balls.

• 5

  Another rolling option:

  If you want to get a nice shape as in the picture, use a two-and-a-half pulley cutter (see picture) - start rolling the dough in the same way, and towards the middle cut the end of the sheet with the pulley and finish rolling on the strips - the cut dough will open like a net. The top of each bun.

  Cut the end of the dough with the roller

  The cut dough will open like a grid that will wrap the top of each bun.

  This is what it looks like after swelling and brushing in the egg

• 6 Swell again for another half hour and cover.

• 7 Meanwhile, preheat oven to 180 degrees and mix all the syrup ingredients together.

• 8 Beat the egg with a little water, brush the bun dough and sprinkle over each one more sesame seeds.

• Put in the oven for 15-17 minutes or until the rolls are browned at the bottom as well.

  Remove and brush with syrup.

  Brown, sweet and festive (Photo: Ayala Jenny)

• 10

  Tip:

  You can prepare the dough the day before and puff it slowly slowly overnight in the refrigerator, well covered.

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