The Ougat Shmarim is THE iconic recipe that has been passed down through generations in Israel. With its soft brioche, generous chocolate filling, and elegant braid, this cake embodies Israeli pastry-making expertise. It's the perfect dessert for special occasions, family gatherings, or simply to treat yourself. Let us guide you step by step to create this sweet masterpiece at home.
Practical information
Preparation time: 45 minutes
Cooking time: 25 minutes
Estimated calories: approximately 280 kcal per serving
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- For the brioche:
- 250 g of flour
- 60g of butter or butter-flavored margarine
- 10 cl of milk, or soy milk, or lukewarm water
- 30 g of sugar
- 1 egg
- 2 teaspoons of freeze-dried yeast or 10g of fresh yeast (or 20g of dried yeast)
- 1 teaspoon of honey
- 1 pinch of fine salt
- For the chocolate topping:
- 100g of pareve dark chocolate with 60% cocoa
- 70g of parve butter or butter-flavored margarine
- 1 teaspoon of cocoa powder
- 1 sachet of vanilla sugar
- 50g of poppy seeds
- 30g of almond flour
- For the syrup:
- 90 g of sugar
- 10 cl of water
Preparation steps
- Pour all the brioche ingredients into your food processor fitted with the dough hook and mix for 10 minutes until you obtain a smooth dough.
- Let the dough rest for 1 hour 30 minutes to 2 hours at room temperature. Deflate it, then refrigerate for 30 minutes.
- Prepare the chocolate topping by mixing all the ingredients in the microwave for 30 seconds. Mix well until smooth and glossy.
- Generously flour your work surface. Roll out the dough into a neat rectangle. Spread the chocolate filling, leaving a border around the edges to prevent it from overflowing during baking. If desired, sprinkle with chopped pecans, walnuts, or pine nuts.
- Roll the dough into a long log. Trim the ends, then slice the log lengthwise to create two equal pieces, chocolate side up. Braid the two pieces together neatly and elegantly.
- Place your braid in a cake-shaped mold and let it rise. Brush generously with beaten egg.
- Bake for 25 minutes at approximately 180°C until the cake is golden brown.
- Meanwhile, prepare the syrup: heat the sugar and water over medium heat until it reaches 100°C. Brush the warm cake with the syrup several times so that it is well soaked.
- Allow to cool completely before unmolding and enjoying.
For an even more decadent cake, feel free to add your favorite nuts—pine nuts and pecans pair perfectly with this classic. The syrup is key to its moistness: generous brushings will make your Ougat Shmarim irresistibly melt-in-your-mouth!
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!
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