840g flour (6 cups)
200g extremely soft, unsalted butter
2 egg yolks
2 tbsp dry yeast / fresh yeast / compressed yeast
2 cups lukewarm milk
1 tsp salt
80g sugar (4 tbsp)
1 tsp honey
A beaten egg for glazing
Hashahar Ha`ole Spread
1 cup sugar
1 glass of water
1 tsp vanilla extract
• Put the flour, sugar and salt in a mixer for a few seconds; add the yeast and continue stirring; gradually add the butter, egg yolks and milk until a smooth, soft dough is created. Oil a bowl; place the dough, cover and chill in the refrigerator for the night.
• Divide the dough into 3 pieces, spread out each piece and flatten into a rectangle shape, apply filling and roll; cut each roll lengthwise to wrap one on top of the other (watch the video)
• Let it rise for about 20 minutes. Heat the oven to 180 degrees. Scramble eggs and honey, brush the rolls and bake for 30 minutes or until they become golden and beautiful.
• Towards the end of baking, prepare the syrup; boil water, sugar and vanilla extract for a few minutes; when the cakes come out of the oven brush them liberally. I recommend to those who do not want to eat immediately to freeze the rolls as soon as they come out of the oven.
A final note:
Those who prefer to have a shorter dough rise time, add another cup of flour to the dough and divide into four parts.