| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 12 | Servings | ||
INGREDIENTS
| 1 | kg | Flour |
| 50 | g | Butter / margarine |
| 7 | ts | Sugar |
| 4 | ts | Salt |
| 3 1/2 | c | Warm water |
| 150 | g | Butter / margarine |
INSTRUCTIONS
DOUGH FOR OILING Source: Israel Aharoni column. Put all ingredients in a bowl (or mixer with a plastic blade) knead the dough until smooth, elastic and shinny. Cover with a wet towel and put aside for 30 min. Knead the dough again until the dough is very flexible and absolutely non-stick. Again cover with a wet towel and put aside for 30 min. Knead the dough again. Divide into 12 equal size balls (about the size of a tennis ball). Cover with a wet towel for another hour. ROLLING: For the rolling prepare 150 g of very soft butter / margarine (heat in microwave for a short period). Grease the working area. Roll out the dough ball to a square leaf as large and as thin as you can. Stretch the rolled dough a little with your hands. Spread soft butter / margarine over the dough and fold it : a third of the leaf fold to the center the other third on the first (as in puff pastry). You'll get a long rectangle with three layers. start rolling from the nearest narrow side to the next. You'll get a bun sized role. Grease the inside of a pot you can put in the oven. Arrange the rolls in layers in the pot. Cover the pot with cooking parchment and then with its cover. Heat the oven to 90C and bake overnight. The jachnun should be light brown when ready. Serve with fresh tomatoes mash and zehug (see archive) Posted to JEWISH-FOOD digest V97 #001 From: eyal adelman <eemcs@actcom.co.il> Date: Thu, 02 Jan 1997 20:15:35 +0200
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