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 as a list of ingredients written down for Shorek but with a long forgotten the method. 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 the 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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