Once again it was time to get into the kitchen and make everyone’s favorite boulkas for tea.
3 Tbls flour, 3 Tbls sugar & 2 Tbls melted butter
8 cups flour
1 cup sugar
1 cup milk
2 tsp salt
1 cup fresh cream
1 cup warm water
2 x 10g packets dry Anchor yeast
Melted butter and LOTS of cinnamon & sugar
First make streusel by mixing together flour, sugar and melted butter until combined.
For boulkas, sift flour, sugar, and salt into a large bowl
Melt butter with milk in a saucepan on the stove.
Remove from heat and add cream
Place 1 cup warm water in a separate bowl & sprinkle over the yeast. DO NOT STIR. Cover with cling film & allow to stand for 5 mins until yeast has proved
Beat eggs & add to milk mixture
Make a well in the center.
Add yeast and mix in well.
Add milk and egg mixture & knead for 3-5 mins to make a dough
Cover the bowl with clingfilm and a warm towel and allow to stand until the dough rises (the length of the time depends on the room temperature – watch carefully because the dough that rises and stands for too long tends to go sour)
Knead the dough again, then recover and allow to stand.
Repeat this one more time then place on a floured surface & divide into 4 even pieces.
Pre-heat oven to 190C and grease 2 muffin trays or I put in these large cup holders into the muffin trays
Roll 1 piece of dough into a long oval, brush with some melted butter and sprinkle generously with cinnamon and sugar.
You can add raisins if you like.
Roll up and cut into 4cm thick rounds.
Press or pinch the bottoms of each round closed, brush the open cut side with more melted butter & sprinkle with streusel.
Repeat with the remaining dough.
Place the rounds in the VERY greased muffin tray or into the paper cup holders in the muffin trays and bake for approximately 15 – 20 minutes.
They freeze superbly.
Prepared, tried and tested Hannah Frank Witt