Archive for the 'baking with hard boiled eggs' Category

03
Mar
15

Purim Rolls – Ojo de Haman – Haman’s Eye


Barbara Bensoussan, author of The Well Spiced Life, shows us how to make Ojo de Haman in the following video:

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Ojo de Haman – Haman’s Eye

Makes 6 rolls

  • 1 large challa dough to be divided*
  • 6 hard boiled eggs

Haman's-Eye

* Basic Challah Recipe

(from page 37 in The Well Spiced Life)

  • 2 1/4 teaspoon dry yeast (1 packet) dissolved in 1/2 cup very warm water along with 1/2 teaspoon sugar
  • 3 cups flour, preferably high gluten
  • 2-3 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon wheat germ (optional)
  • 1 egg
  • 1/3 cup oil
  • 1/3 cup water
  • 1 beaten egg for glazing the challah, sesame or poppy seeds for garnishing if desired
  • Cooking spray and corn meal to grease the pans.

Place flour, sugar, salt, and wheat germ in the bowl of the food processor and pulse to blend. Add the yeas-and-water mix (it should be foamy after five minutes) and process another 5-10 seconds. Combine an egg and 1/3 cup cup of oil and water into a small bowl; now dump this into the processor and continue processing until the mixture forms a ball around the blades of the machine – this may take 20 to 30 seconds (if you have a plastic dough knife for your machine use it, if not, a regular steel blade will also do the trick. Check the dough; if it seems tough and dry, add a couple of tablespoons of water, if it seems too wet and won’t come together, add more flour., 1/4 cup at a time.

Let the dough process to a medium-low speed for one minute. Voila! The dough is done. Place into a greased bowl, turn it once, cover it, with a plastic bag, and let it rise until doubled, about  1 1/2 hours (may rise faster if kitchen is hot).

Punch it down and repeat the rising (it’s not absolutely necessary to do two risings, but I think it makes a smoother loaf). The rising may go faster than the first. When doubled again, punch down the dough.

Enjoy gentle reader, enjoy!

A freilachn Purim – Chag Purim sameach!!!

CS




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