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Slightly Sweet, Fluffy Buns



Cook Time:

4 hours (including rising time)

Can I adapt this easily as a vegetarian or vegan?


A delicious bake that is somewhere between challah and brioche, heavenly for breakfast or with a cup of tea


  • 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


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


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. 

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