Ending the fast with yeast cakes is a tradition that is practiced in many homes • Especially in preparation for the Tisha B'Av fast, we chose the most delicious recipes

How wonderful is the craft of baking homemade yeast cakes. The wonderful scent of the fresh pastry fills the space of the house, enveloping the air with an addictive sweetness that is second to none. Whether you are fasting today the Tisha B'Av fast or you are looking for a pampering dish towards the end of the week - these recipes will satisfy your hunger.

My perfect yeast cake 

Photo: Moshe Ben Simhon

List of ingredients for 24 snails:

For the dough:

500 g white flour

1 bag of dry yeast (10 g)

1 container of sweet cream 

1/4 cup demerara sugar (or plain)

75 g soft butter

1 beaten egg

For the filling:

1 cup of chocolate spread that you like

4 tablespoons of cocoa powder

1 cup of chopped dark chocolate or chocolate chips (if you want a deep chocolate flavor)

For the syrup:

1/4 cup water

3 tablespoons sugar

For sugar glaze:

1 bag of powdered sugar a

few drops of cold water as needed

How to prepare:

1. Spread the spread and roll into a thick roll.

2. Cover with a towel and swell for about 40 minutes.

Brush with beaten egg and bake at medium heat 180 degrees for about 35 minutes.

4. Meanwhile: cook all the syrup ingredients until the liquids are reduced and a thick, sesame-dotted syrup remains.

5. Immediately after removing the cake from the oven, brush it with the hot syrup.

6. Put all the dough ingredients into a soft and pliable dough. Cover with a damp towel and swell for about an hour.

7. Roll out the dough into a rectangular sheet 1/2 cm thick.

8. Spread the spread, sprinkle with cocoa, sprinkle with chocolate chips and roll into a thick roll.

Design of a yeast braid:

Using a saw knife, cut the roll lengthwise and braid the two rolls that are formed into one twisted braid. The same is done with the second sheet. It is recommended to watch a video to demonstrate the shooting.

Design of oatmeal cake:

Using a saw knife, cut the roll into 1 cm thick slices, arrange the slices like tiles, slice next to a slice along the mold. The same is done with the second sheet. It is recommended to watch a video to demonstrate the design.

1. Cover with a towel and swell for About 40 minutes

2. Brush with beaten egg and bake at medium heat 180 degrees for about 30 minutes

3. Meanwhile: Cook all the syrup ingredients until the liquids are reduced and a thick but not too thick syrup remains

4. Brush them immediately after removing the cakes from the oven In the hot syrup

5. If you want to decorate with white icing powder, wait until the cake is completely cold and then pour the thick sugar paste over it, it will crystallize on the surface of the cake only if the cake is completely cold.If you hesitate between the syrup and the glaze - I recommend the syrup, he Gives extra smoothness to the dough and a crazy shine to the cake.

Yeast snails with white chocolate chips and nuts

List of ingredients for 24 snails: For

dough:

500 grams flour 

1 bag dry yeast (10 grams)

1 container sweet cream 

1/4 cup Demerara sugar or regular

75 grams butter

1 beaten egg

For the filling:

1 cup natural unsweetened walnut or almond spread 

1 cup white chocolate crackers 

1 cup coarsely ground nuts (hazelnuts, pecans, king)

6 tablespoons demerara sugar a

 little cinnamon

Preparation:

1. Heat the cream and butter slightly until the liquids are lukewarm.

In a mixer with a kneading hook put all the dough ingredients for about 3 minutes to a soft and even dough.

Wrap in a damp towel and swell for about an hour and a half.

4. Divide the dough in half.

5. On a floured surface, roll each portion into a sheet slightly rectangular, long and narrow about half a centimeter thick.

6. Spread a generous layer of nut spread (half a cup) Sprinkle the rest of the components of the filling evenly.

7. Roll a long cylinder and fastened.

8. Using a very sharp knife, cut about 12 round slices about 2 cm wide.

Arrange the slices in a tray of individual sockets or coquettes.

10. Repeat the same operation with the other part of the dough.

11. Cover and swell again for about half an hour.

12. Bake in the oven over medium heat, 180 degrees for about 20 minutes for individual pastries. (The pastries are golden and soft - be careful not to bake too much)

Pecan yeast and honey

List of ingredients for 12 individual pastries: For

dough:

500 grams flour 

1 bag dry yeast (10 grams)

1 container sweet cream 

1/4 cup Demerara sugar or regular

75 grams butter

1 beaten egg

For the filling:

200 grams (2 cups) fresh, unroasted pecans

2 tablespoons sugar

3 tablespoons honey

2 tablespoons sweet cream

1 egg yolk

1 heaping teaspoon cinnamon

For the syrup:

120 ml (1/2 cup) water

6 tablespoons sugar

1 teaspoon cinnamon 

How to prepare:

1. Prepare the dough: In a mixer with a kneading hook, mix all the dough ingredients on low speed for two minutes. Slightly increase the speed to medium speed and continue to knead for about three minutes until a soft and pliable dough is obtained. Cover the bowl with a damp towel and swell for about an hour.

2. Meanwhile, prepare the filling: grind all the filling ingredients into a smooth, sticky cream.

Shape the pastries: Divide the dough in half and roll each piece into a long, uniform rectangle. About 30 cm wide and about 20/25 cm long

4. Divide the rectangle into 6 strips about 5 cm wide each and about 20/25 cm long.

5. Spread only 5 strips of each rectangle in the stuffing and leave two clean.

Stack 5 strips on top of each other so that a layer of dough is obtained, a layer of filling, on top of everything place the strip without filling.

7. Carefully cut the resulting rectangle with a saw to about 5 high squares.

8. Grease a socket mold and place each square in the socket so that the layers are perpendicular to the mold. That the stripes formed, dough / stuffing / dough / stuffing stand perpendicular to the height.

9. Those who have difficulty designing complex personal pastries are invited to simply make two plump rolls from the dough and cut into individual snails 3 cm thick and inflate each snail in the socket of the mold.

10. Swell covered with a mop for about 20 minutes.

11. Bake in a preheated oven over medium heat, 180 degrees, for about 15 minutes.

12. Meanwhile, cook all the syrup ingredients in a thick liquid.

13. When the pastries come out of the oven, brush with the hot syrup.