https://www.copymethat.com/r/AovvBw1D2/best-ever-boyus/
19984411
Q3UVQsm
AovvBw1D2
2024-05-18 17:13:06
Best Ever Boyus
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I made these the other night and froze them. This year 2013, Shavuot falls on May 14, 15 and 16th. I am taking the opportunity to bake some dairy treats. Boyus or some call them Bulemas are everyone’s favorite. Make some and your family will be grateful.
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.
One more thing, I always double or triple the recipe.
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.
One more thing, I always double or triple the recipe.
Ingredients
- subheading: Dough:
- 1 and 1/ 2 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 cups warm water
- 1 tablespoon olive oil
- 6 cups better for bread flour (high gluten)
- 1 teaspoon 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
Steps
Directions at theglobaljewishkitchen.com
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