https://www.copymethat.com/r/3tkGfPuHl/sephardic-boyus-for-shavuot/
19968089
PntowMf
3tkGfPuHl
2024-06-18 05:02:03
Sephardic Boyus for Shavuot
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The hardest part of baking a Boyu is getting the dough right. I prefer yeast dough with that special aroma and olive oil taste, crispy with just enough chew, it is the perfect pocket for salty cheesy spinach filling. The trick for getting the dough to stretch effortlessly is to make a soft dough, don’t handle it too much, and let it rest by giving a double rise and a double stretch.
Ingredients
- subheading: Dough:
- 1 and 1/ 2 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 cups warm water
- 1 tablespoon olive oil
- 5 and ½ cups better for bread flour (high gluten), plus extra for kneading
- 2 teaspoons sea salt
- Flour for dusting
- subheading: For Stretching:
- 1/ 2 cup extra virgin olive oil
- subheading: Filling:
- 2 bags prewashed baby spinach
- 8 ounces mild feta cheese (Bulgarian style from Israel), crumbled
- 4 ounces sharp cheddar (I used Tillamook Kosher), grated on large holes of box grater
- 1 cup Parmesano Reggiano, finely grated
- ⅓ cup Kasseri Cheese, grated medium
- subheading: Topping:
- ⅓ cup Parmesano Reggiano, finely grated
Note: Ingredients may have been altered from the original.
Steps
Directions at theglobaljewishkitchen.com
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