Shorek
Slightly Sweet, Fluffy Buns
Portions:
12
Cook Time:
4 hours (including rising time)
Can I adapt this easily as a vegetarian or vegan?
Yes
A delicious bake that is somewhere between challah and brioche, heavenly for breakfast or with a cup of tea
Ingredients
500g plain flour
7g dried instant yeast
pinch of salt
80g sugar
100g very soft butter
3 eggs
2 teaspoons lemon juice
2 tablespoons orange blossom water
1 teaspoon vanilla essence
3 tablespoons brandy
100g sultanas (optional)
zest of 2 tangerines
100ml water
30g sesame seeds
Preparation
Step One
Beat 2 of the eggs, orange blossom water, vanilla, brandy, lemon juice, tangerine zest and sugar together until light and fluffy
Step Two
Combine the flour with the butter by gently using the tips of your fingers to form bread-crumb like consistency
Step Three
Add the sugar, yeast, and salt to the crumble and then mix in the eggs
Pour in the water gradually until the dough is a very soft and sticky texture
Knead for at least 10 minutes until the dough is light and stretchy
Add the sultanas and knead again until they are combined into the dough
Cover the bowl and leave to rise for 2-3 hours or until doubled in size
Shape the dough into 12 balls and arrange in concentric circles in a large round baking tin
Cover again, and leave to rise for 1 hour
Glaze with the last egg and the sprinkle sesame seeds on top
Bake for 40-50 minutes until a deep golden brown
Notes
Shorek is gorgeous eaten hot and fresh out the oven, but does not last for long. After a couple of days, it will begin to taste dry. At this point, slice whatever is left. Put the slices on a baking tray, and bake at 130°C for an hour or more (depending on how much you have!), until completely dry. You will be left with a delicious rusk that can be enjoyed in place of a biscuit with tea or coffee. In fact, this rusk is so delicious at times Shorek was made especially for it.