baking · vegetarian
Jachnun
Yemeni-Jewish Shabbat pastry: rolled buttery dough logs baked low overnight until caramel-brown, with eggs baked alongside.
- Time
- 780min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead a sticky dough until smooth; rest 30 minutes and divide into 8.
-
2
Stretch each on a buttered counter until translucent, fold, then roll up tightly into logs.
-
3
Pack logs into a pot lined with parchment, nestle eggs on top and cover tightly.
-
4
Bake at 107°C (225°F) for 10–12 hours (overnight).
-
5
Serve with grated tomato, the brown eggs and zhug.
