Boulou ( Sweet French Tunisian Rolls)
photo by COOKGIRl
- Ready In:
- 3hrs 25mins
- Ingredients:
- 18
- Yields:
-
12-14 rolls
ingredients
- 2 1⁄2 teaspoons active dry yeast (or 1 teaspoon instant yeast)
- 1 cup sugar, divided
- 1 teaspoon sugar, divided
- 1 cup warm water, divided
- 2 large eggs, divided
- 1 egg yolk
- 1⁄3 cup oil
- 1 1⁄2 tablespoons rose water (or orange flower water)
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon salt
- 5 1⁄4 cups unbleached flour, divided (22.3 ounces)
- 1 cup sugar
- 1 tablespoon fennel seed
- 4 tablespoons sesame seeds, divided
- 3⁄4 - 1 cup golden raisin
- 1 orange, grated rind of
- 1 tablespoon honey
- 1 1⁄2 teaspoons nigella seeds or 1 1/2 teaspoons black sesame seeds
directions
- In a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
- In a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
- In the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel. Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.).
- Transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
- While the dough is rising, heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. Place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
- In a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>