Tunisian Bejma

1. 1

   Dissolve the yeast and 1 teaspoon of the sugar in 1 1/2 cups lukewarm water in a large bowl or the bowl of an electric mixer fitted with the dough hook.

2. 2

   Add three of the eggs, the vegetable oil, the salt, and the remaining sugar.

3. 3

   Slowly work in enough flour to make a soft, tacky dough.

4. 4

   Beat in the mixer, or knead by hand on a floured surface for 10 minutes, or until smooth.

5. 5

   Place the kneaded dough in a large greased bowl, and let it rise, covered, for 1 hour.

6. 6

   Preheat the oven to 375 degrees, and grease a cookie sheet.

7. 7

   Punch down the dough, and divide it into nine pieces about the size of tennis balls.

8. 8

   Arrange three rounds together, touching, on the greased cookie sheet, to form a triangle.

9. 9

   Repeat with remaining dough.

10. 10

    Let rise, uncovered, for about 30 minutes.

11. 11

    Beat the remaining egg with a little water, and brush the dough with the egg wash. Bake for about 20 minutes, or until golden.

No additional tips available.