Shared by Ayelet Izraeli
Shared by Ayelet Izraeli
Iraqi Purim Dough
Yield: 8-10 dozen assorted treatsTime: 15 min + 1-1 ½ h rising
Iraqi Purim Dough
Yield: 8-10 dozen assorted treatsTime: 15 min + 1-1 ½ h risingFamily Journey
BaghdadAkko, Israel
Ramat Aviv
Marcel’s recipes, which use just one dough (but for the coconut cookies), are excellent for a party, or to make mishloach manot for friends and family.
This recipe was shared by Ayelet Izraeli. Read more about her family in "An Iraqi Purim Tradition Lives On — Courtesy of a Granddaughter" and try her recipes for k'aakat, hadgi coconut, and b'ebe b'tamer.
Ingredients
- 6 ¾ teaspoons active dry yeast (3 - ¼ oz. packets)
- 1 ¼ cup lukewarm water
- 2 tablespoons sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 14 tablespoons unsalted butter, melted
- ⅓ cup canola oil
Preparation
Step 1
Place the yeast, water and sugar in the bowl of a stand mixer fitted with a dough hook and mix until combined.
Step 2
Add the flour and the salt and begin to mix on medium-low speed. Slowly add the butter and then the oil, until dough starts to come together. If the dough is still a little dry at this point add 1 tablespoon of water at a time until it just begins to come together. Increase speed to medium and knead until the dough is smooth and soft, about 12 minutes.
Step 3
Transfer the dough to a large bowl and cover with plastic wrap and a clean kitchen towel. Keep in a warm, dark place until the dough has at least doubled in size, 1- 1 ½ hours.
Step 4
Transfer the risen dough to a clean work surface, lightly knead and then divide dough into four equal sections, for easier handling. Cover the sections of dough that you are not working with in plastic wrap to keep the dough from drying out.
Step 5
Now you are ready to start filling and shaping!
