|Jachnun dough, formed (probably incorrectly) in loaves|
Unfortunately, since I have never seen 'real' Jachnun, I am not sure I read the directions quite right. I think I shaped my loaves wrong! Although I don't think this affected the taste, if you do make this recipe (which I recommend every good Jew try at least once in a lifetime!), please DO NOT use my pictures as a guideline. Check out this post on Wikipedia, which has a really good photo. Or, just read my recipe below carefully and pay attention to the details.
When I took the Jachnun out of the oven on Shabbos morning, I must admit that they looked and smelled a little scary. They smelled a lot like burnt sugar and were a much deeper brown than I expected.
|Jachnun rolls, shaped wrong, and looking just a little scary.|
(Don't worry, I took this picture after Shabbos.
This is a HUGE recipe and we had LOTS left over.)
Would I make it again? I'm not sure. It was tasty but very heavy. A really dense, potent bread. I'm a stickler for light, sweet Challah. But I highly recommend you try it as a cultural experience. Plus, it makes for great conversation (and blog posts).
Jachnun (Yemenite Jewish Bread)
This recipe makes a lot of bread. You can try cutting it in half but it might get overdone with more surface area exposed.
9 cups flour, divided
2 sticks margarine, divided, at room temperature
2 tablespoons sugar
1 tablespoon salt
In a stand mixer, combine 8 cups of flour with 1/2 stick margarine, 3 cups warm water, and the sugar and salt. Knead for about five minutes till soft. Let the dough rest for about 1/2 hour.
Put the dough back in the mixer and add up to a cup more of flour, as needed, to make a soft dough that doesn't stick to the bowl. You may not need all the flour.
Grease the bowl with some margarine and let the dough rest in the greased bowl for another hour.
Divide the dough in ten balls. Roll out one ball of dough on a floured surface to a very thin 12-inch circle. Spread with a piece of soft margarine (use about one tablespoon per ball). Fold the dough in half, then in half again to make a long strip. Roll up strip from a short side in a tight cylinder. Repeat with remaining pieces of dough. [NOTE: This is where I get confused. My rolls came out round and squat. The pictures I see online are mostly long and thin. If you know the "right" shape, please let me know!]
Put the finished rolls in a greased, shallow baking dish or roasting pan.
Cover the dough with foil and a lid and refrigerate at least 2 or up to 8 hours. Preheat the oven to 200*. Bake pastries 13-14 hours or until golden brown. Serve hot.
|Jachnun dough, during one of |
several resting periods.
|Roll the dough really thin to|
achieve the flaky texture
|This recipe uses LOTS of margarine.|
Definitely not an every-week