Boulkas and Babkas

 INGREDIENTS
5 cups Cake or all purpose flour
1 pkt (10grams) instant yeast
1/2 cup Sugar
1 1/4 cups Milk or Soya Milk
125grams (1/4lb) Butter or Parev Margarine
2 Eggs – beaten

Filling
Apricot Jam – Jelly
1 cup Sugar mixed with 2 tbls Cinnamon
1/4 cup melted Butter or Margarine.

Topping

1 egg beaten
A Streusel made with 1/4 cup Butter or Margarine, 1/4 cup Flour & 1/4 cup sugar mixed to a crumble.

METHOD

Oven 180°C / 350°F

1. Using a mixmaster place sifted flour, sugar and yeast in the bowl.
2. Heat the milk and butter/Marge in the microwave till warm and butter melted. Do not bring to the boil as the hot liquid will kill the yeast.
3. Pour the warm liquid and the eggs over the flour mixture and using the dough hook knead the mixture. You may need extra flour if the dough looks sticky and does not leave the sides.
4. Let it knead for 12 minutes.
5. Place the dough in a large oiled bowl and cover with plastic. Cover with a blanket and leave to rise until doubled in size about an hour.
6. Punch down and divide mixture in half.
7. Roll out into a large rectangle.
8. Melt the butter for the filling and paint over the dough then paint with apricot jam/jelly. Sprinkle half the cinnamon sugar. Roll up tightly.

For BOULKAS:

1. Cut into 1 inch slices.
2. Spray a muffin pan with non stick spray and place cut side up in muffin pan.
3. Bake BOULKAS for 20 minutes or till golden.
4. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS

For BABKA:

1. Paint the roll with butter and fold in half and twist together.
2. Spray a long loaf pan with non stick spray, place layer of baking paper in pan and respray.
3. Place Babka in pan. Cover and leave to rise until double in size. About an hour.
4. Carefully paint with egg and sprinkle with either cinnamon sugar or streusel mixture.
5. Bake Babka for 40 minutes till golden.
6. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS AND BABKE

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Warm Spiced Baked Apples

It’s winter in Joahnnesburg, South Africa and with a cold front coming in from Cape Town all I can think about is a warm spiced dessert. Whenever I get this yearning, one of my favourite go to recipes is baked apples. For this recipe you can use most varieties of apples but I prefer Pink Lady or Granny Smith

INGREDIENTS

4-6 apples
Apricot jam/jelly (enough to fill the core of the apples)
Handful of raisins
2 tsp ground cinnamon
1/2 cup brown or white sugar
1 cup water

IMG_6136

METHOD

Preheat the oven to 180 C / 350 F.

Make a slight slit (about 1/2cm or 1/4 inch) around the circumference of the apple (this allows the apple to swell while it bakes and makes it easier to eat once cooked). Next core the apples but don’t go all the way through, only about 3/4 deep. Place the apples in a baking dish and fill the hollowed out space with the apricot jam. Sprinkle with raisins, half the sugar and cinnamon. Add water and remaining sugar to the baking pan, as the apples cook this will mix with the other ingredients and create a beautiful spiced syrup to serve over the apples. Bake for 45 mins or until golden and soft.

Delicious served warm with Vanilla Custard or Ice Cream.