Barbara Bensoussan, author of The Well Spiced Life, shows us how to make Ojo de Haman in the following video:
Ojo de Haman – Haman’s Eye
Makes 6 rolls
- 1 large challa dough to be divided*
- 6 hard boiled eggs
* 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!!!