Will this be your challah for Shabbat? Fragrant and delicious tear-away buns - voila! Food

2022-12-15T05:47:32.870Z

This can be challah for the Shabbat table or a pastry for brunch on the weekend. A recipe for a pastry for soft and cloudy bis buns made from spelled flour that are placed in the center of the table and each one is torn off. For the full institute>>

Talisha pastry made of bis buns made from spelled flour (photo: Alon Mesika, styling: Yael Magen)

What fun it is to serve such a beautiful mold in the center of the table made of small and soft bite rolls made of spelled flour.

Batia Sorek from the beloved baking blog just-batia teaches how to make a fragrant and wonderful pastry that brings joy and does not require a lot of work.

The festive appearance of the buns is obtained thanks to the creation of simple slits with a sharp knife or razor on the dough.

This can be your beautiful challah for the Shabbat table or an indulgent pastry for brunch this coming weekend.

Place in the center of the table and each tear off a small bun.

Tip:

use spelled flour that already contains yeast and remove the fear of baking with yeast.

Place in the center of the table and each tear off a small bun. (Photo: Alon Mesika, styling: Yael Magen)

Bis bread rolls made from spelled flour (photo: Alon Mesika, styling: Yael Magen)

Ingredients

For the dough:
- 1 kg spelled flour with yeast
- 6 tablespoons of sugar (70 grams)
- ½ cup (600 ml)
- ½ cup of oil
- 1 egg
- 1 teaspoon of salt
For coating:
- 1 egg or olive oil
- Sesame / Coarse salt / Brush
For the conversion table click here >

Preparation

How do you make a torn pastry of spelled buns?

1 In a mixer with a kneading hook, place flour and sugar and mix lightly.
Add water, egg and oil while mixing at medium speed.
2 Add the salt and put for about 12 minutes.
The dough will be a little sticky and that's okay.
If it feels a little dry, add 1-2 tablespoons of water.
3 Remove the dough from the bowl, transfer to a wide bowl and wrap in plastic wrap.
Leave to rise for about an hour in a warm and cozy place.
4 At the end of the rising, transfer the dough to a floured work surface while removing the air.
Divide it into 6 parts and cover them.
Each time work with a different part of the dough, with the rest remaining covered.
5 Roll each part into a thin oval shape and roll into a roll (just like making a strip of challah/rolls).
Slice each roll into small rolls about 6 cm long and place them neatly on a round baking sheet lined with baking paper. Continue like this with all the dough and place the prepared rolls next to each other in a spiral shape.
6 Cover the pan to rise for about 30 minutes and in the meantime heat the oven to 170 degrees.
7 After the additional swelling, brush the buns with egg or oil, add toppings and make 2-3 slits in each bun with a knife or razor.
8 Bake in a hot oven for about 30 minutes or until the pastry is golden.