• Alon Ohel. Photo courtesy of the family.
    Alon Ohel. Photo courtesy of the family.
  • Cinnamon Rolls. Photo: Adi Shilon.
    Cinnamon Rolls. Photo: Adi Shilon.
  • Cinnamon Rolls. Photo: Adi Shilon.
    Cinnamon Rolls. Photo: Adi Shilon.
  • Cinnamon Rolls. Photo: Adi Shilon.
    Cinnamon Rolls. Photo: Adi Shilon.
Recipe

Alon Ohel’s Cinnamon Buns

Their favorite dish: Alon Ohel's life revolves around good food and music. Adi Shilon makes his favorite cinnamon buns

Alon is a magnet. Everyone wants to be around him, hoping that his addictive joie de vivre will infect them. Even on a bad day, five minutes with Alon immediately improves it. According to his friends, a short moment with him is all it takes to be filled with goodness from head to toe.

When Alon is around, your cheeks hurt from the smile that never leaves your face. His life and friendships revolve around good food and delicious wine. Eden and Eitan, his close friends, said that there is no greater happiness in the world than watching Alon take a bite of a good sandwich with mayonnaise, or a cinnamon roll. They say that it’s a true pleasure to sit with him for a meal and watch his excited reaction to everything that comes out of the kitchen. It is an excitement that is contagious.

When Alon is not eating, he plays the piano and revels in his great love for music. His friends used to sit, drink wine and listen to him play jazz on the piano for entire evenings. Apart from music and food, Alon loves nature and jumps at every opportunity to walk in it.

Alon, 22 years old, was born and raised in Moshav Lavon, where he still lives today. He is the eldest son of Idit and Kobi and has a younger brother and sister. When I asked Eden, Alon’s close friend, what to bake, he answered “cinnamon bun” without thinking twice and sent me the recipe, which he and Alon like to make together.

Alon Ohel was kidnapped from the party in Kibbutz Re’im on October 7th by Hamas.

Ingredients for Cinnamon Buns

For the dough:

  • 1.1 lbs (500 grams) flour high-gluten
  • 2 teaspoons (8 grams) Dry yeast
  • scant 1/2 cup (80 grams) Sugar
  • 1 egg L
  • 3/4 cups (180 grams) milk
  • 1/2 teaspoon Salt
  • 1/2 cup (115 grams) butter room temperature

For the filling:

  • 1/2 cup (115 grams) butter room temperature
  • 2 tablespoons cinnamon
  • 3/4 cup (150 grams) brown sugar or demerara

For the glaze:

  • 4 tablespoons (60 grams) butter room temperature
  • 3.5 oz (100 grams) cream cheese
  • 1½ cups (180 grams) confectioner's sugar
  • 1/2 teaspoon vanilla extract good quality
  • 1 pinch Salt

Instructions

  • 1. In the bowl of a stand mixer fitted with the hook attachment, mix the flour and yeast, add the rest of the dough ingredients and knead for about fifteen minutes on medium-low speed.

  • 2. Set aside to rise in a greased bowl, covered with plastic wrap, in a warm place for about an hour and a half.

  • 3. Roll the dough into a thin square. Mix the filling ingredients together (or spread them one after the other) and spread evenly over the whole dough. Cut into strips of your desired thickness and roll each strip into a spiral.

  • 4. Place in a greased baking dish, cover and let rise for another hour.

  • 5. Heat the oven to 355F (180C) degrees fan/turbo/convection. Brush gently with egg and bake for 15-20 minutes until properly browned.

  • 6. Set aside to cool a little. Mix the ingredients for the glaze together until combined, and pour a heaping spoonful on each pastry.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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