OJOS DE HAMAN
NORTH AFRICAN PURIM BREAD

Serves 12

12 eggs

1 egg, beaten for egg wash

Dough

7 cups all purpose or bread flour, divided

3/4 cup sugar

3 Tbsp active dry yeast

2 1/2 cups warm water

1/2 cup avocado oil

1 Tbsp salt

2 Tbsp anise seeds

Place 12 eggs in a medium pot and cover with cold water. Boil over medium heat for 12 to 15 minutes. Drain water and set aside.

In a large bowl, mix 2 cups flour, sugar, yeast and water and leave to bloom for 5 to 10 minutes until frothy.

When the mix is frothy, add the remaining flour, oil, salt and fennel seeds. Knead by hand or in a stand mixer.

When dough comes together, cover with plastic wrap and a dish towel and allow to rise for one hour.

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Punch the dough down, then divide the dough. Make 12 equal balls the size of your palm.

Take the remaining dough, flatten it and cut into 24 strips to hold the egg in place.

Take a dough ball and poke a hole in the center, as if making a doughnut. Place an egg in the center and put it on the baking sheet.

Place two strips of dough into an “X” atop the egg. Use the beaten egg as glue to secure the strips to the egg and bread roll. If the strips slide, hold in place with toothpicks.

Brush top of rolls with egg wash.

Bake for 20-25 minutes.

Optional: For dark crust, mix one egg with one yolk and 1 tablespoon honey.