An Original Jewish Cookbook

Boluses [Sweet Pastry Buns]

Take 18 oz. of wheat flour, 18 oz. of butter, 18 oz. of sugar, 1/2 oz. of yeast, 3 eggs and 2/3 of a cup of hot milk, 5 1/2 oz. of finely chopped succade [candied citrus peel] and 5 1/2 oz. of crushed almonds. Grease a cake tin or a stone dish with butter, put in a warm place, mix the succade, almonds, 1 spoonful of sugar and 1 spoonful of butter while heating. Mix the yeast with hot milk into a gruel, pour flour, eggs, yeast, milk, 1 spoonful of sugar and 1 spoonful of melted butter into a bowl, knead together and form this dough into eight balls. Roll each ball to a thickness of 3/8”, add a finger-thick layer of succade and almonds to it, roll the dough, bend the ends toward each other into a crescent, and place one in the center of the heated dish and the other around it. Place the dish, lightly covered with paper, in a heated place and let rise for 1/2 an hour. Meanwhile, melt the butter, place the tin in a medium-warm oven, and gradually pour the melted butter over the pastry dough. The bolus will be done after 3/4 of an hour. While the pastry is in the oven, boil the sugar with 1/2 a pitcher of water and a split vanilla stick, pour 1/3 of this boiling liquid over it [the pastry] immediately after removing it from the oven, leave as is for 1/4 of an hour, and keep the melted butter warm in the meantime. Cover with a deep, sealed dish, and turn upside down. Pour another 1/3 of the sugar over it, and wait until fully absorbed. Then place on the serving dish, turn upside down, spread with candy sprinkles, put the remaining sugar in a small bowl and pass round with the pastry.

Following a meat meal, substitute melted marrow or skimmed fat for butter and warm broth for milk.