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RECIPE

Recipe: Grandma Rosalia’s knish-ish, cinnamon-spiced fried buns

Warming comfort good that makes perfect finger food for Chanukah parties.

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  • place PRE 30 minutes plus resting time
  • place COOK 30 minutes
  • place SERVES Makes 28 small buns
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Serve these buns with sour cream for dipping.

Method:

  • To make the dough mix the wet ingredients in one bowl and the dry in another. Make a well in the dry ingredients and pour in the wet mix.
  • Start mixing with a fork and carry on with your hands.
  • Once the dough comes together into a ball, tip it onto a dusted surface and knead for 2-3 minutes. Put back into a bowl, cover with cling film and let it rest while you prepare the filling.
  • To make the filling: Melt the butter in a small saucepan and mix in the sugar and cinnamon until the sugar has dissolved.
  • To shape the buns, tip the dough on the dusted surface and divide in two. Leave half in the bowl under cling film and use a rolling pin to roll the other one into a large rectangle. Spread half of the filling evenly across the surface of the dough and roll into a large sausage shape.
  • Cut the roll into equal chunks, roughly 3 cm thick.
  • Placing each chunk cut side up, run your rolling pin over it lightly a few times to make a round disk. Or simply use your hands to press and flagged them down. Repeat with the second batch.
  • Heat up 2-4 tbsp of neutral vegetable oil in a medium pan, and fry the buns in batches for 3-4 minutes on each side until golden. Layout the savoury ones on some paper towels and sweet ones on a cooling rack to get rid of any excess oil.

Alissa Timoshkina

Discover the heartwarming story behind these delicious buns here

Ingredients

For the dough
350g plain flour
1 tsp baking powder
½ tsp fine salt
½ tsp caster sugar
1 large egg, slightly beaten
120ml warm water
120ml vegetable oil
1 tsp white vinegar

For the sweet filling: 
100g caster sugar
1-2 tbsp ground cinnamon
50g unsalted butter

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