Granny Lulu’s Bulkas


5 cups of  cake flour or 1 kg

1 teaspoon salt

4 packets of dry yeast or 4 blocks fresh yeast

3 jumbo eggs

1 box orley whip or 150 ml milk

150 ml melted marg or butter (only melt 1/2 in the orley whip)

1 1/2 cups sugar

2 cups cinnamon and sugar for sprinkling


  1. Combine flour, sugar, yeast and salt in a large bowl.
  2. Warm the orley whip/ milk and marg in a pan until just warm enough to melt the marg, remove from heat.
  3. Add the eggs and liquid to the flour and kneed until it has a velvet texture.
  4. Cover with a warm damp cloth and all to prove for 1/2 hour in a warm part of the kitchen.
  5. Cut the dough in half for ease of working, roll the dough out flat and about 3 mm thick.
  6. Sprinkle a lot of cinnamon and sugar mix on the dough and roll up length ways.
  7. Cut the rolled dough into 5 cm thick slices and stoop into very light greased muffin tins.
  8. Allow the bulkas to stand and prove for 30 min in a warm part of the kitchen before baking at 180 degrees for 20 min.

Leave a Reply

Related Posts

Sea Ceviche with Cherries

INGREDIENTS 400g Fresh fish, intias, Thoroughly clean the fish fillet removing all bones, cut width wise to 1 cm slices Zest and juice of 2

Jerusalem Artichoke Soup

INGREDIENTS 2 large onions, peeled and finely chopped 1 leek sliced 2 garlic cloves, peeled and minced olive oil 1 potato, peeled and sliced 1


INGREDIENTS 0,5kg Black Lentils,                        Cook the Frikeh to soften and filers. 6 Onions   

Purple Cabbage

INGREDIENTS 2 small purple Cabbages Olive Oil Atlantic Salt 4 Tablespoons tahini, nuts mix, or store bought or alternatively prepare yourselves 50g Pecans 50g cashews

Close Menu