Hot Soufflé filled with Hashahar Ha`ole Spread

Hashahar Ha`ole Kranz Cake

Hashahar Ha`ole and Cream Brownies

Hot Soufflé filled with Hashahar Ha`ole Spread

4 servings:
Ingredients:
100g dark chocolate
3 large eggs
80g (1/2 cup) powdered sugar + 1 tbsp for serving
1 tbsp flour
Pinch of salt
50g butter
4 tbsp Hashahar Ha`ole Spread

Preparation:
• Heat the oven to 200 degrees Celsius.
• Melt the chocolate and butter in a microwave or bain-marie; mix with sugar, flour and eggs.
• Pour the mixture into baking dishes (up to half their height); add a full spoon of Hashahar Ha`ole Spread to the center of each dish. Cover with remaining mixture.
• Bake for 8 minutes in a preheated oven at 220 degrees.
• Sprinkle with powdered sugar and serve immediately.

Hashahar Ha`ole Kranz Cake

Ingredients:
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

Filling:
Hashahar Ha`ole Spread

Syrup:
1 cup sugar
1 glass of water
1 tsp vanilla extract

Preparation:
• 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.

Hashahar Ha`ole and Cream Brownies

Use a 19x29 baking pan
Ingredients:
The brownie layer:
5 heaping tbsp. Hashahar Ha`ole Spread
3/4 cup sweet cream
1/3 cup sugar
3 m eggs
3/4 cup flour

The cream layer:
800 ml sour cream
The remaining sweet cream
1 large egg
3/4 cup sugar
1 tsp. vanilla extract
2 tbsp. flour
1 tablespoon Hashahar Ha`ole Spread

1. Mix the spread and cream, beat the eggs and sugar and mix with the cream, then add the flour. Place 3 tbsp. of mixture in a bowl and leave aside.
2. Heat the oven to 180 degrees, place the mixture in a greased baking pan and bake for 15 minutes until the brownies are firm on top but no fully cooked.
3. Meanwhile mix the cream, sugar, egg, vanilla and flour, remove 3 tbsp. of mixture and add to the brownie mixture you left aside; leave to rest. Pour the cream mixture evenly on the chocolate layer, start from the sides towards the middle, use the spoon and do not spill directly.
4. Remember the bowl we left aside? Mix well to add a tbsp. of Hashahar Ha`ole Spread; mix until fully incorporated.
5. Use a teaspoon and sprinkle stripes/lines on the cream layer, take a knife and mix gently.
6. Continue baking for another 45 minutes, until the cake is firm but its center is slightly under baked. Cool for at least a few hours.