Shorek

These delicious buns are a cross between Challah and Brioche.  They are light, fluffy, and absolutely heavenly with a cup of tea.  The recipe was given to me by Frida Sweid - a lovely lady with a serene, calming aura who was born in Egypt and moved to Sudan to live with her husband when she got married.  She had a list of ingredients written down for Shorek but had forgotten the method, since it had been so long since she had made these buns (which were often eaten lightly toasted for breakfast).  Armed with my mother, several recipes for brioche, several more recipes for Challah and a lot more than 500g of flour, I set out to try and bring Frida's recipe to life once again. 

12 Pieces

Ingredients
500g plain flour
7g dried instant yeast
Pinch of salt
80g sugar
100g butter, softened
3 eggs
2tsp lemon juice
2 tbsp. orange blossom water
1 tsp. vanilla essence
3 tbsp. brandy
100g sultanas
Zest of 2 tangerines
100ml water
30g sesame seeds

Method

  • Beat 2 eggs, orange blossom water, vanilla, brandy, lemon juice, tangerine zest and sugar together until light and fluffy
  • Sieve flour into a larger bowl and make a crumble with the butter
  • 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
     
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