Cinnamon Bulkas (Traditional Yeast Buns)
Sep26

Cinnamon Bulkas (Traditional Yeast Buns)

These soft, buttery buns, sprinkled with cinnamon sugar, are just sweet enough, but not too rich—so you can enjoy them anytime! I like that these don’t look like the Cinnabon type cinnamon bun—the more common way to make them—and I love the satisfaction of peeling each layer apart. (Mmm… makes me salivate just thinking about it!) They’re heavenly warmed up for breakfast! Growing up in South Africa, it was our family tradition to break the fast on Yom Kippur with a warm Cinnamon Bulka (a/k/a Boolke). Waiting in anticipation to bite into Auntie Phyllie’s delicious, fresh-baked Bulkas made the fast all-the-more torturous! When I moved to Los Angeles, my friend’s mom, Rita—who took in all the stragglers for the holidays—gave me a taste of home with her mouth-watering Cinnamon Bulkas, passed down from Bobba Skuy, who grew up in little shtetl called Varklan, near Riga, Latvia. Nothing gives you more satisfaction than sitting down with a warm Bulka that you made from scratch! That’s why I went the extra mile to make these easy enough for anyone to enjoy making them. Watch the YouTube clip and see how simple it is. The highlight was making “bilkas” with Aja! It seems that no matter what you do to this dough they are still edible! (Well, to an almost-four-year-old, anyway!) I baked hers off in the toaster oven and she was in heaven! What you will need. Melted butter mixture. Yeast before proofing. Beautiful bubbled up yeast! Kneading the dough (Love this pic!). Smooth ball of dough. Set aside in a warm place to rise. Dough doubled in size. Dough has doubled in size when indentation remains after tips of fingers are pressed lightly and quickly into dough. Work with half the dough; refrigerate the rest. Divide each half into sixteen pieces. Roll each piece into a ball. With the craggy side up, flatten into a round. Keep rounds covered. Butter and sprinkle with cinnamon sugar, and slit from the centre to the edge. Form a triangle. Combine on one baking sheet, about an inch apart. Cover loosely and allow to rise for 20 – 30 minutes. Brush with butter and sprinkle liberally with cinnamon sugar. Bake until golden brown. Transfer immediately to cooling rack. Sit down and enjoy a warm bulka and cup of tea/coffee/milk! Cool Tools Parchment Sheets Bench Scraper Silicon Pastry Brush Instant Read Thermometer Cuisinart 5 1/2 Quart Stand Mixer Resources The New Food Processor Bible by Norene Gilletz The Bread Bible by Rose Levy Beranbaum  Cinnamon Bulkas (Traditional Yeast Buns) 2013-08-03 18:26:23 Yields 32 Special Cinnamon Buns that kids and grown-ups will love to make and eat! Write a review...

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