Ugat Shmarim is a bread that blends ancient flavors with careful preparation. Each braid is a mosaic of Jewish tradition and culinary mastery. Its aroma awakens memory, and its flavor touches the soul. Enjoying it is an unparalleled sensory journey.
The sweet and warm aroma of Ugat Shmarim spreads through the kitchen, inviting you to savor its delicious flavor.
The dough is prepared with patience and care, allowing each ingredient to blend in harmony.
As it bakes, culinary magic unfolds, creating a dessert that will delight everyone's palate.
Ugat Shmarim
Ingredients
5 cups of Flour
1 tablespoon of Dry active yeast
2 cups of Vegetable oil
1 ½ cup of Water
1 Egg
1 tablespoon of Milk
1 cup of Unsweetened cocoa
1 teaspoon of Cinnamon
6 cups of Sugar
5 milliliters of Lemon juice
Preparation
Step 1 : In a medium bowl, combine all the dry ingredients for the dough: all-purpose flour, sugar, yeast, oil, egg, and milk.
Step 2 : Stir well and then add the water, making sure it is not hot.
Step 3 : Cover the mixture with a paper towel and let it rest for 45 minutes.
Step 4 : While the dough rises, mix all the filling ingredients in a separate bowl: oil, cocoa, sugar, and cinnamon.
Step 5 : Also, mix the syrup ingredients in a small bowl: sugar, water, and lemon juice.
Step 6 : Next, divide the dough into 4 balls and roll each one on a floured surface.
Step 7 : Add some of the chocolate filling and spread it out, then roll the dough into a log.
Step 8 : Repeat this process with all four dough balls.
Step 9 : Take two logs of dough and braid them, repeat with the other two.
Step 10 : Place the braided loaves into two separate pans and brush them with the egg and milk mixture.
Step 11 : Bake at 375°F (190°C) for 25 minutes.
Step 12 : While the cakes are in the oven, heat the syrup, stirring constantly until the sugar dissolves and the mixture boils, without reheating excessively.
Step 13 : It is important to have the syrup ready when the cakes are done.
Step 14 : Once out of the oven, pour half of the syrup over each cake and let cool before serving.
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