Aunt Ronit’s Best Yeast Recipes: Challah, Karasa, and Chocolate Cake

If there is one thing that brings warmth to an Israeli home, it is the smell of freshly baked yeast dough on a Friday afternoon. Einav Boblil shares three foolproof, deeply comforting recipes straight from her family kitchen, courtesy of Aunt Ronit.

Aunt Ronit's Legendary Challah

Aunt Ronit's challah is famous among friends and family for a reason: it is soft on the inside, wonderfully crisp on the outside, and stays fresh even the day after.

Ingredients (for 4-6 challahs):

• 2 kg white flour or bread flour

• 4 tbsp (32g) dry yeast or 1 cube (100g) fresh yeast

• 8 tbsp sugar

• 5 cups (1.25 liters) water

• 1 cup (240 ml) oil

• 2 tbsp salt

For brushing and topping:

• 1 beaten egg

• 1/4 cup sesame seeds

Preparation:

Mix the yeast, sugar, and 2 cups of water in a bowl. Let it ferment for about 10 minutes. Transfer the yeast mixture to a mixer bowl, add the flour and the remaining water, and knead on low speed for about 3 minutes. Add the oil and salt, and knead for another 7 minutes until the dough is elastic and pleasant to the touch. Cover the bowl with a towel or plastic wrap and let it rise for about an hour until doubled in size.

Line two baking sheets with parchment paper. Flour the work surface, turn out the dough, and divide it into 4-6 equal pieces (depending on whether you want massive or large challahs). Divide each piece into 3 equal parts, roll them into ropes, and braid them (or shape them however you like). Arrange the challahs loosely on the trays, cover loosely, and let rise for about an hour and a half until almost doubled.

Preheat the oven to 200°C (turbo). Brush the challahs with the beaten egg and sprinkle with sesame seeds. Bake for about 35 minutes until golden. Remove and let cool slightly.

Karasa Stuffed with Tuna and Matboucha

A light, homemade version of a stuffed meat bread inspired by Moroccan cuisine, packed with flavorful pantry staples.

Ingredients (for 10 servings):

• 2 tbsp dry yeast

• 1 cup (240 ml) club soda

• 2 cups (480 ml) tap water

• 1 kg (7 cups) flour

• 1.5 tbsp salt

• 1/4 cup (60 ml) olive oil

For the filling:

• 3 cans of tuna, drained

• 5 heaping tbsp matboucha

• 0.5 tbsp salt

• Black pepper to taste

Preparation:

In a mixer bowl, mix the yeast, club soda, and 1 cup of tap water. Knead on low speed for 2 minutes. Gradually add the flour while kneading, followed by the remaining water. Once a dough forms, add the salt, and finally the oil. Knead for 10 minutes until smooth and uniform. Cover and let rise for an hour and a quarter.

For the filling, mix the tuna, matboucha, salt, and pepper. Divide the dough into 10 balls and place them on a floured tray. Cover and let rise for another 40 minutes. Flour your work surface, flatten a dough ball by hand, and place a spoonful of filling in the center. Gather the edges, seal tightly, and flip seam-side down. Repeat with all dough balls.

Heat a skillet without oil. Roll each ball into a pita about 1/2 cm thick and place it in the skillet. Sear for 3 minutes, flip, and sear for another minute and a half. Transfer to a large tray and cover with a clean towel.

Aunt Ronit's Yeast Cake

A decadent chocolate yeast cake that is impossible to stop eating, perfect for freezing and reheating whenever a craving strikes.

Ingredients (for a 24 cm round pan):

• For the dough: 2 cups (480 ml) water, 2 tbsp (16g) dry yeast, 1 cup (200g) sugar, 1 kg flour, 4 eggs, 400g soft butter (or margarine for a pareve version).

• For the filling: 200g chocolate spread or Nutella.

• For brushing: 1 beaten egg.

• For the syrup: 1/2 cup (100g) sugar, 1/2 cup (120 ml) water.

Preparation:

Mix water, yeast, and sugar in the mixer bowl. Let sit for 10 minutes until small bubbles form. Add flour and eggs, kneading on low speed for 5 minutes. Add butter and knead for 3 minutes until smooth and glossy. Cover and let rise for an hour.

Grease the pan. Roll the dough out on a floured surface into a long, thin rectangle (about 70 cm long, 4 mm thick). Spread the chocolate filling evenly, roll tightly into a log, cut the log lengthwise, and twist the two halves together like a screw with the filling facing out. Place in the pan and let rise for an hour.

Preheat the oven to 180°C, brush with beaten egg, and bake for about 40 minutes until golden and set. Meanwhile, boil the sugar and water for the syrup until dissolved. Pour the syrup generously over the hot cake straight out of the oven. Enjoy!