Go Back
–+ servings
Total Time :14 hours
Servings: 8

INGREDIENTS
 

  • 4 cups/1 liter oil, for soaking
  • 7 ounces/200 grams unsalted butter or plant-based butter, softened
  • 6 to 8 large eggs, hard-boiled
  • 1 tablespoon date syrup, mixed with 1/4 cup water, for brushing (optional)

Dough:

  • 7¾ cups/1 kilogram all-purpose flour
  • 1/2 cup/100 grams sugar
  • 1 tablespoon/10 grams baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons date syrup
  • 2 1/3 cups/580 milliliters water, at room temperature

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, baking powder, salt, date syrup, and water. Mix on medium speed until a smooth, elastic dough forms, about 10 minutes. The dough should feel supple and slightly tacky, but not sticky.
  • Divide the dough into 8 to 10 equal portions, about 110 grams each. Roll each into a tight ball and place in a large baking dish or tray filled with canola oil. Cover tightly with plastic wrap and let rest at room temperature for 2 to 3 hours. The oil helps soften the dough and makes it easier to stretch.
  • Meanwhile, soften the butter in the microwave just until spreadable—do not melt.
  • Working one piece at a time on a lightly greased work surface, gently stretch each ball into a large, nearly transparent rectangle using your hands. Avoid tearing. Spread a thin layer of softened butter over the surface. Fold the left and right sides inward to meet in the center, forming a long rectangle. Roll the dough tightly into a log, gently stretching as you go to create thin, laminated layers.
  • Line the bottom and sides of a jachnun pot or heavy Dutch oven with parchment paper. Arrange the rolled jachnun logs snugly in a single layer.
  • Boil the eggs in salted water for 10 minutes. Drain, then place them on a sheet of parchment set over the jachnun to prevent direct contact. Cover the pot with a tight-fitting lid.
  • Bake in a 210°F/100°C oven for 12 to 14 hours, until the jachnun is deeply golden and caramelized. For a glossy finish, uncover during the final 2 to 3 hours and brush the tops with the diluted date syrup.

RECIPE NOTES

To bake on a Shabbat hot plate:
Line the bottom of the pot with a few slices of bread to prevent burning. Top with parchment paper, arrange the jachnun rolls, cover, and place the pot on the plate before bedtime. Let cook overnight, undisturbed.