A few days before baking, feed your starter until bubbly and active.

When ready to bake, warm up the juice, water, and coconut oil slightly.

Meanwhile, place the eggs, starter, and sugar, in a mixer with the dough hook.

Mix on a low speed. Add the warmed juice mixture followed by the flour and salt. Continue to mix until a wet and sticky dough consistency forms.

When done, scrape down the sides of the bowl and let it rest for 30 minutes, covered.

After the dough has rested, knead the dough on medium speed about six to eight minutes. Scrape down the dough from the sides of the bowl once more.

Transfer the dough to a new lightly oiled bowl, and cover the bowl with a plastic food cover or shower cap with a dish towel on top. Let it rise at a warm temperature until double in size, approximately six to eight hours.

Line a cookie sheet with Gefen Parchment Paper (smeared or sprayed with some oil).

Remove the dough onto a lightly floured surface. Divide the dough in two, and gently roll each into a rectangular strand.

Cut each strand with a wet or floured knife into 12 85-gram pieces. Pinch together all the ends and flip each piece over to form a ball.

Lay the balls on the cookie sheet three pieces horizontally and four pieces vertically.

Cover the pan with oiled plastic wrap and let it rise for an hour or more until it looks puffy, but not fully risen.

When ready, place it in the fridge overnight (still covered).

Bring it to room temperature one hour prior to baking.

Preheat the oven to 400 degrees Fahrenheit.

Brush the tops with an egg wash for a shiny finish. You can sprinkle some sesame seeds.

Bake for 25 to 30 minutes.