How To make Rugalah/Elaine
Filling: 1 c Walnut; finely ground
1 c Raisins; or currents
1/2 c Sugar
1 tb Cinnamon
Cookie dough: 3 1/2 c Flour
1 c Sugar
2/3 c Unsalted butter; melted; +
1/3 c Unsalted butter; melted
For brushing dough 3 lg Eggs
2 tb Honey
2 ts Baking powder
1/4 ts Salt
1/2 c Butter; melted
FILLING: Combine walnuts, raisins , sugar and cinnamon in small bowl and blend well. Set aside. This is very forgiving. You can use jelly and different nut and flavor combinations. What ever tastes right to you and makes a nice thick filling. DOUGH: 1. Combine the flour with sugar and sift in large bowl. Add the butter, eggs, honey, baking powder and mix. You want a dough that mixes easily, not to stiff. You might need to add more flour to make it pliable enough. 2. Divide dough into thirds, Flatten into thin discs between sheets of
waxed paper. Refrigerate at least 2 hours. THIS IS AN IMPORTANT STEP. The dough MUST rest and it must be COLD to work and handle properly. 3. Preheat your oven to 350; prepare your first cookie sheet by greasing
and then flouring it and be sure to shake off the excess flour. 4. Remove one batch of dough from refrigerator. Roll it out into 12"
circle rush generously with melted butter. 5. Sprinkle with 1/3 of the filling; pat mixture into dough. Drizzle a
little more butter over top. 6. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
triangle up from outside LARGER edge to the TINY point; curve slightly. 7. Arrange on prepared baking sheet point side down. Bake until golden,
about 15 to 18 minutes, watching carefully to prevent burning. Repeat with remaining dough. NOTE: This is not an easy dough to work with. You need to have everything COLD. If you have a pastry marble this is the time to use it. I usually roll the dough right on my Formica counter. SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. -----
How To make Rugalah/Elaine's Videos
make SALAD DRESSING with 3 ingredients/ FARM HOUSE Cooking from Scratch
We live in a LOG CABIN and grow most of our own food. We prefer raised beds over all the other types of gardening we have tried. Today we will grab some SALAD out of the garden then make from scratch some SALAD DRESSING. Share this video with your friends
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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Behind The Scenes At NYC’s Most Legendary Babka Factory | Legendary Eats
Green’s Bakery is the biggest babka wholesaler in New York City. Seen everywhere from iconic delis like Katz’s to popular groceries like Dean & Deluca and Whole Foods, Green’s babkas have become a staple in the city. The family-run business continues to use the same traditional recipe from Chana Green, an immigrant who came to the United States from Hungary after World War II. Producer Medha Imam visited the Brooklyn factory to get a behind-the-scenes tour and learn how the small business turned its moist bread and chocolate babka recipe into a gastronomic institution.
MORE LEGENDARY EATS:
Why This 130-Year-Old Steakhouse Is Actually Best Known For Mutton Chops | Legendary Eats
Why New Yorkers Swear By Papaya King's Hot Dog And Fruit Juice Combo | Legendary Eats
How A 180-Year-Old NYC Restaurant Created Eggs Benedict | Legendary Eats
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Behind The Scenes At NYC’s Most Legendary Babka Factory | Legendary Eats
Babka
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