A well-known custom of the daughters of Israel is to make yeast cakes for breaking the Tisha B'Av fast.
It is not clear where the custom came from, but it is probably an attempt to pass the hot lunch hours until the fast ends, and the desire for comforting food that is not too heavy.
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I decided to abandon the regular parva recipe that I use for kosher reasons, and went in search of the perfect recipe for a comforting, delicious cake - and especially dairy (during the nine days it is customary not to eat meat, ag). I found myself on the beautiful Instagram account of the photographer Avishag Shaar-Yashov, which she operates under two hats - a photojournalist and an amateur baker of cakes. She maintains an aesthetic and beautiful account, in which she photographs "Ogal'Shabbat" in a professional manner that attracts the eye, shares with the devout surfers the recipes that she develops herself, distributes advice and tips, and weaves them in the personal story behind each cake.
These days she is working on writing a book that will bring together all the recipes she has collected over the years, and I highly recommend - join the waiting list, because they will be snapped up like a hot yeast cake at the end of the fast.
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A post shared by Avishag Shaar yashuv / Ogleshab (@avishagsy)
So although the fast has passed a long time ago, we have adopted the recipe and prepared it several times already with great success.
And for our purposes.
We chose the first recipe we found in the photographer's "Yeast" highlight, and we set off.
This is a light and simple recipe, from ingredients that can be found at home without running to the neighborhood grocery store.
A stamp fits us.
Start by mixing the dry ingredients except for the yeast, which you add immediately after.
Continue at low speed, add the egg and yolk.
In a bowl, mix the honey with the milk, which Shaar-Yishov recommends heating in the microwave for about half a minute until it becomes warm, and gradually add it to the dough.
Finally add the butter gradually, leave for about 8-10 minutes, grease a bowl and send the dough to rise (the times vary between rising in the refrigerator and rising at room temperature).
Avishag Shaar-Yashov's yeast cake, photo: Avishag Shaar-Yashov
Now comes the fun part - divide the dough in half.
Start by rolling out one of the pieces on a floured surface, and cut it into circles.
Remove the leftovers, and my recommendation is to spread the cinnamon filling on all the circles when they are spread out on the surface, then start rolling.
Take 3-4 circles, place them when they cover each half of another circle, roll and cut in the center, so that a kind of rose is formed, and place them in the pan at small intervals so that the dough can rise.
Even before you set off, it is recommended to see the photos that Shaar-Yashiv uploaded to her Instagram, in which she explains the method of rolling.
Roll the other half of the dough into a rectangle, spread generously with chocolate spread, sprinkle chocolate circles and roll into a tight roll.
Cut it lengthwise, and wrap the two halves around each other in an X shape.
Place in a mold.
Leave the two molds to rise at room temperature for about 45 minutes, brush with a beaten egg and put in the oven.
Spread in hot syrup - and whoop, devour.
We went for the cake with the cinnamon filling, although our regular choice will always be chocolate.
The sugar and butter caramelized during baking, and when the cake came out of the oven, even before we could apply the sugar syrup, half the tray was devoured, and we felt like we landed on clouds of yeast and cinnamon.
Yeast dough with chocolate, photo: Avishag Shaar-Yashov
Difficulty level: easy.
The recipe is not complex, the ingredients are available in every home, and the forms of rolling are also well explained by the rest of the village, to those who are not familiar with them.
What should be taken into account: the rising times of the dough.
It is recommended to leave it to rest for 6-8 hours in the refrigerator, or for an hour at room temperature, until the dough doubles in size.
After shaping the shape, an additional swelling of about 45 minutes is required.
The baking time ranges from 30 to 40 minutes.
In conclusion: this is an easy and fun recipe, one that anyone can make.
Shaar-Yashov, who learned to bake and write recipes on her own, explains everything in detail, includes photos where necessary and explains the logic behind each step.
I felt that I learned important principles in baking during the preparation process, and the cake itself is incredibly delicious - so I have no doubt that I will return to this recipe in the future.
enjoy your meal!
Yeast cookies with cinnamon, photo: Avishag Shaar-Yashov
The full recipe
Ingredients for the
dough:
500 g flour
3 g salt
30 g sugar
25 g fresh yeast
1 L egg
1 L egg yolk
240 ml lukewarm milk
40 ml honey
100 g soft butter
For the cinnamon filling (for one cake):
50 grams of melted butter
100 grams of brown sugar
25 grams of white sugar
1 tablespoon of cinnamon
1 tablespoon of brandy
For the chocolate filling (for one cake):
high-quality chocolate spread
60 grams round/bitter chocolate pieces
Sugar syrup for coating the two cakes:
120 ml of water
100 grams of sugar
For inquiries and to suggest recipes that you would like us to try for you in the following sections - advag@israelhayom.co.il
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