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 Cuisines > Jewish cuisine > Search results

Round khala

100 g active yeast.
1/4 c warm water.
2/3 c lukewarm water.
3 tb sugar.
1 ts salt.
4 c flour.
3 ea eggs.
3 tb oil.
1/4 c raisins.
1 ea yolk to brush.

Dissolve yeast in warm water, add 1/2 c flour, a pinch of sugar, blend well and put in a warm place for 10 minutes. In a large bowl, combine flour, salt, yeast, sugar, eggs and lukewarm water. Add oil and knead the dough, it must not be stiff. Leave it to rest for 3-5 minutes, then beat it on the board or table; sprinkle with flour and knead for 5-10 minutes, at the end add raisins. Grease the bowl and the dough with butter and put it in. Leave the dough in a warm place for two hours, then knead it and leave for another hour in a warm place. Divide the dough into 2 parts and roll every part into roller 50 cm long. Twist every roller and put on a greased with fat baking sheet. Brush every twist with yolk and leave to double the size for 15-20 minutes. Bake in a preheated oven 200 C for 40-50 minutes. 
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