Ingredients

Method

• 375 g butter
• 2 ½ cups cold milk
• 1.4 kg flour, plus extra for dusting
• 200 g soft brown sugar
• 2 t salt
• ½ cup vegetable oil
• 4 extra-large free-range eggs
• 2 x 10 g packets dry yeast
• 250 g white sugar, plus extra for sprinkling
• 2 t ground cinnamon, plus extra for sprinkling

Method

Ingredients

1. Melt 250 g butter in a saucepan, then add the milk and heat gently. Remove from the heat.

2. Mix the flour, brown sugar, salt, oil, 3 eggs and yeast.

3. Add the lukewarm butter mixture to the flour mixture and knead. Gradually add more flour (approx. 300 g), but keep in mind the dough must be soft and not sticky.

4. Place in a greased bowl and leave to rise in a warm place for at least 3 hours. Turn out of the bowl and knead again briefly.

5. Melt the remaining butter. Roll out the dough to a thickness of 6 mm and lightly brush with the butter. Mix the cinnamon and white sugar, spread onto the dough and roll up as you would a Swiss roll, working from the long side. Cut the dough into pieces three fingers wide.

6. Place the dough pieces in a well-greased muffin pan, brush each with 1 t melted butter and leave to rise for 30 minutes.

7. Bake at 180°C for 20 minutes. Beat the remaining egg and remove the bulkes from the oven. Brush with the egg, sprinkle each with ½–1 t cinnamon and ½–1 t sugar and bake for a further 5 minutes.

Find more Rosh Hashanah recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food Stylist: Bianca Strydom
Food Assistant: Chevonne Fourie
Hair & Makeup: Diane Bessesen