Bulkes Jewish Yeast Buns Recipes

BULKES - JEWISH YEAST BUNS

Steps:

• Melt the butter and set aside.
• Heat both milks with the oil until lukewarm.
• Beat eggs and sugar.Sift flour and salt. Place 3 cups of flour mixture into a bowl, making a well in the centre before adding the egg mixture and yeast.
• Add the rest of the flour mixture and add the melted butter.
• Mix into a soft, sticky dough.
• Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk.
• With buttered hands, knead and then allow to rise again. Roll the mixture, paint it with melted butter and sprinkle with cinnamon and brown sugar.
• Roll like a swiss roll.
• Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again.
• Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven (350F or 180C) for 20 minutes.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

TWENTY MINUTE BUNS

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
• Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

APRICOT AND ALMOND BISCUITS - GLUTEN FREE

Steps:

• Beat eggs, jam and vanilla essense together with a wooden spoon.
• Blend in margarine and dried apricots.
• Sift flours together into apricot mixture.
• Beat until well combined.
• Finally, add flaked almonds.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in moderate oven (180c) for 12 to 15 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.