Give me bread and butter, and I'm all set. You don't need anything more than that. That's the real pleasure. Shavuot, which I celebrate to this day at my sister's house on the kibbutz, includes quite a few celebrations for me: the holiday of giving the Torah, the festival of water, the festival of harvest, the festival of firstfruits, the festival of collecting agricultural produce, and of course – the festival of cheeses.
Despite the abundance of fine cheeses at our fingertips, the most prestigious, delicious and significant dairy product in my opinion is butter. Butter on toast is one of the most delightful treats, and in cooking, butter adds flavor and texture to any sauce, pastry or dessert.
Shavuot. The real pleasure, photo: and styling: Assaf Carla
To me, these two products - bread and butter - are the most important, delicious and indulgent. So, in honor of Shavuot, get two recipes.
On the face of it, they may be basic, but for me the most important thing is that they become the main part of the meal, and you treat yourself and your guests to quality bread and butter made by yourself.
Homemade butter
Photography and styling: Assaf Carla,
Ingredients:
√ 2 kg heavy cream
√ 300 g yogurt
√ a pinch of coarse salt (Levzika)
Preparation of the butter. Most prestigious, photo: and styling: Assaf Carla
How to prepare:
1. In the dish, mix the yogurt and cream together and store in boxes outside the refrigerator for 3 days. Then put the mixture in the refrigerator until it cools.
2. In a mixer with a whipping hook, beat the mixture for a few minutes until a broken butter is obtained.
3. Transfer the butter to a tetra cloth (diaper) and drain.
4. After all the liquid has been drained, transfer the buttered cloth to ice water. The ice water is changed several times, and when it becomes clear, it indicates that all the milk fluid has come out of the diaper and can be stopped.
5. Squeeze well and sprinkle the salt from above.
Brioche bread
Photography and styling: Assaf Carla,
Ingredients:
√ 500 grams of bread flour
√ 1/4 cup sugar
√ 1 teaspoon salt
√ 25 g dry yeast
√ 250 grams of butter cut into cubes
√ 1/2 cup of very cold milk
√ 5 very cold eggs
√ 1 beaten egg (finally)
√ sesame seeds or a variety of seeds
√ 50 g melted butter (for last)
Preparation of the brioche. A treat for guests,
How to prepare:
1. Put all ingredients, except butter, in a mixer with knead.
2. Knead for 15 minutes until a strong gluten net forms (when you start kneading the dough, you create the gluten chain, and the more you knead the dough, the denser, stronger the mesh is created, and the more elastic the dough becomes).
3. Add the butter and knead for another 5 minutes until a smooth, shiny dough is obtained.
4. Divide the dough into balls and place at room temperature for half an hour.
5. Flatten the dough balls and put in the refrigerator until they cool completely.
6. Remove from the refrigerator, and when the dough is very cold, shape each ball into the shape you want (round, elongated, etc.).
7. After shaping the brioche, rise again at room temperature until the volume is doubled (<>-<> hours, depending on room temperature).
8. Brush with the beaten egg and sprinkle over sesame seeds or a variety of seeds.
9. Place in the oven and bake at 160 degrees Celsius for 17 minutes. Remove the brioche and brush with the melted butter.
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