Panties Peeking Out Of Pants

Boulou

Hello to you all, here is the recipe for Bulu, this cake very present in the Tunisian cuisine, specifically Jewish Tunisian , is a classic Enjoy with a good lemonade. It Annie, who, with his article on La Goulette, made me want to find these flavors ....
The texture is perfect, both soft as a good cake, and dry and crumbly, like a good cookie ... ... Nearly
for takeoff ....

You will need: * 500g flour
(2 large or 4 small Boulous)
* 2 eggs * 1
glass (250ml) sugar
* 1 cup oil * 15g

baking powder * 2 packets of vanilla sugar
* juice and zest 1 / 2 orange
* 1 teaspoon fennel seeds
* 1 bar of dark chocolate
* 1 / 2 cup raisins soaked in warm water
* 100g chopped or slivered almonds, sesame seeds *

Mix the zest, juice and seeds fennel. Add this mixture to sugar, yeast, oil and eggs. Beat for a few minutes to obtain a homogeneous mixture.
Add the flour several times, the texture of the dough should be very flexible but behave.
Finally add the drained raisins and almonds (for me, tapered). Mix with a spatula and book.
Train Boulous on a baking sheet lined with parchment paper. To do this, to grease the hands and dispose of half of the dough lengthwise, giving it a rather broad. Put in the center candy bars, close the boulou, folding the sides of the cake on chocolate, and welding although the sides and top. Repeat for the second Boulou.

Se reoil hands lightly and make it look as smooth as possible Boulous. Sprinkle with sesame seeds.
Let stand 1 / 4 of an hour. Meanwhile preheat oven to 160 ° C.
Bake for 40 minutes.
After cooking, Boulous let cool and cut into slices about 3 cm.
If you do not eat it all, the whole Boulous keeps wrapped in cellophane and aluminum.