Tunisian Bejma

Directions

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.