BOULOU ( SWEET FRENCH TUNISIAN ROLLS)
These rolls are traditional in French Tunisia. You can make this by hand but a stand mixer will do a fine and much easier job. Much of the prep time is rising time.
Provided by Chef Kate
Categories Yeast Breads
Time 3h25m
Yield 12-14 rolls
Number Of Ingredients 18
Steps:
- In a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
- In a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
- In the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel. Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.).
- Transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
- While the dough is rising, heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. Place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
- In a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.
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F 2 K king of free fire
[email protected]These rolls are a great way to use up leftover orange zest.
Mohammed Salim
[email protected]I love the way these rolls look! They're so pretty and festive.
Wagaha Haga
[email protected]These rolls are a bit too sweet for my taste, but they're still very good. I would recommend using less sugar in the filling.
Imran Raza
[email protected]I've made these rolls several times and they're always a hit. They're the perfect combination of sweet and savory.
Aja 786
[email protected]I'm not a baker, but these rolls were surprisingly easy to make. I followed the recipe exactly and they turned out perfect.
Benjamin Durazzi
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion breakfast or brunch.
Sinapati Fialelei
[email protected]I'm not a fan of orange zest, so I used lemon zest instead. The rolls still turned out great.
nicholas anderson
[email protected]These rolls are a great make-ahead breakfast or brunch item. They can be made the night before and reheated in the morning.
alanoud sayeed
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The rolls turned out great and were a big hit with my family.
Haroon Arshad Haroon Arshad
[email protected]These rolls were a bit too sweet for my taste, but my kids loved them. They're definitely a good option for a sweet treat.
Naomi Barasa
[email protected]I'm always looking for new and interesting recipes, and these rolls definitely fit the bill. They were a bit challenging to make, but the end result was worth it.
Moybon Abduleziz
[email protected]These rolls were a bit more work than I expected, but they were worth it. They turned out beautiful and tasted even better than they looked.
Abduljalil Khan
[email protected]I'm not a huge fan of sweet pastries, but these rolls were surprisingly good. The dough was light and fluffy, and the filling was not too sweet.
Abidat ISSAM
[email protected]These rolls are perfect for a special occasion breakfast or brunch. They're also great for freezing and reheating later.
SrPablo
[email protected]I wasn't sure what to expect when I made these rolls, but I'm so glad I did! They were absolutely delicious. The dough was light and fluffy, and the filling was sweet and flavorful.
Prossy Kirabo
[email protected]These rolls are so delicious! I love the combination of the sweet dough and the tangy orange filling.
Tomgeneral Granted
[email protected]I've never made Tunisian pastries before, but these rolls were surprisingly easy to make. I followed the recipe exactly and they turned out perfect.
md Ahsanullah ak
[email protected]These sweet rolls were a hit at my brunch party! They were light and fluffy, with just the right amount of sweetness. The orange zest and cinnamon sugar filling was a perfect combination.