For the recipe, it's a classic Challah dough from my Mother zal, and a tapenade. .
Ingredients :
1 kg of sifted flour
2 heaped tablespoons of dried yeast or one cube of brewer's yeast
22 grams of salt
Water needed for a pliable dough
3/4 of a (plastic) glass of sugar
1 glass + 1/4 (plastic) of oil
Sesame or poppy seeds
A beaten egg for the top of the Challah (there are no eggs in the dough!).
Ingredients for the green tapenade:
2 or 3 tablespoons of olive oil
150g pitted green olives
A head of peeled garlic
Preparing the tapenade:
Mix and chop all the ingredients together, set aside.
Preparing the rosette:
Mix all the dough ingredients in your food processor with the dough hook, knead for 10 minutes, gradually adding warm water until you obtain a soft (not too sticky) dough and then let the dough rise.
After 45 minutes, it will have risen well and you can start making your rosette by handling the dough gently (do not deflate or degas it!). .
Roll out your dough with a rolling pin and cut out small circles. Inside each circle, add half a teaspoon of green tapenade to one half, then fold the dough over to enclose the filling. Place these folded semicircles side by side. .
Then let them rise again, you can brush them with a beaten egg and sprinkle with sesame and poppy seeds, and bake at 220° for 15 minutes (or more depending on your oven).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.