FOR THE YEAST
FOR THE DRY INGREDIENTS
FOR THE WET INGREDIENTS
FOR THE FILLING
Combine the warm water, sugar, and active yeast in a bowl and let the yeast activate till frothy (approximately 25 minutes)
Combine all dry ingredients in a bowl and whisk together to combine. Whisk melted butter together with cream, milk, oil, and 2 eggs.
Make a well in the bowl of dry ingredients. Pour in the frothy yeast mixture and the butter and cream mixture. Use a fork to combine the liquid with dry ingredients and bring them together into a dough.
Turn onto a countertop and knead the dough for 10 minutes to stretch the glutens (do not skip this step).
Place dough ball back into a bowl and cover with a little oil. Soak a towel in hot water. Ring it out and place it over the bowl. Leave outside in a sunny spot for 2 to 3 hours till dough doubles in size. You can resoak the towel in hot water mid-way to help the dough rise quicker.
Heat oven to 350 F/175 C
Line a baking sheet with parchment paper and spray with baking spray.
When the dough has doubled in size, turn it onto the counter and roll it into a log. Split It into 3 equal parts. Roll each piece out into a rectangle (12 inches x 15 inches).
Paint with melted butter and sprinkle with the cinnamon/sugar mixture and raisins. Roll up loosely to form a long swiss roll. Cut into 1-inch snails. Press down onto a baking sheet. Leave a ½ inch gap between each snail- (the bulkas will join together). Repeat the process with the other 2 pieces of dough.
Brush with the egg wash (water/egg). Allow the bulkas to rise again for 15 minutes. Bake in the oven for 20 minutes. Remove and allow to cool.
MAKES 24 BUNS
You can freeze the dough before or after the rise. Thaw and bring to room temp before kneading. Then let the dough rise before baking
You can also freeze the made bulkas. Wrap them in plastic wrap and then tinfoil. Thaw to room temp and warm them in the oven for a few minutes before serving.