CinnamonRolls with a Twist
Let Chef Andy Anderson show you how to make some excellent cinnamon rolls from scratch.
Apple Challah for Rosh Hashanah
INGREDIENTS (1 challah)
1 cup warm water
2 1/4 tsp. dry active yeast
2 eggs + 1 for basting
1/3 cup white sugar + 1 tsp.
1 1/4 tsp. salt
1/3 cup canola oil
1 drop of sesame oil (a “smidge”, to be technical)
3 3/4 cups all-purpose flour + 1/4 more for dusting
1 large granny smith apple, thinly sliced
3 tbsp. sugar
2 tsp. ground cinnamon
1 tsp. raw sugar for topping
PREPARATION
1. Add the warm water, yeast and 1 tsp. of sugar to a large mixing bowl. Stir briefly until yeast is dissolved. Wait 10 minutes until the mixture has a foamy layer on top.
2. Add the eggs, 1/3 cup of sugar, salt, canola oil, and sesame oil. Mix well. You can’t clearly taste the sesame oil in the challah, but it adds a hidden delicious flavor.
3. Add the flour gradually while mixing until a dough forms. When the dough is too dense to mix with a spoon, use your hands. After all the flour is mixed in, knead the dough for 10 mins. Use the 1/4 cup flour to dust the dough while kneading. It should be a bit wet and sticky. Don’t over-flour it. Place in a greased bowl and cover with a towel. Place in a warm area in your kitchen. Let rise for at least 1 hour or until double in size.
4. After the dough has doubled in size, knock it down with your hands to release the air bubbles. Time for the second rise. Let rise for 1 more hour.
5. Preheat oven to 350F/176C. On a floured surface, roll out the dough into a rectangle until dough is a 1/4 inch thick. If the dough is too tough to work with, let it rest for 10 minutes then try again. The length of the rectangle should be slightly more than the width. You can trim off extra dough to make it a rectangle. Place a line of apple slices 1/3 of the way from the bottom of the rectangle (see picture below). There should be enough space below the apples to fold the dough over them. Sprinkle 1 tbsp. of sugar and 1/3 tsp. cinnamon over the apples. Fold the dough over and repeat two more times. There may only be enough space for 2 rows of apples, and that’s okay. If there is any extra dough at the top, fold it over the rest of the roll.
6. Cut the roll into 8 sections. Place each section in a greased bundt pan with the sides facing up & down (see below). Place an apple slice between each section. Baste with egg and sprinkle with raw sugar. Rest 15 mins then bake for 30-35 minutes on middle oven rack, or until top is golden to your liking. If you have a thermometer, the challah is ready when the inside hits 185°F/85°C.
In the Kitchen with David | April 10, 2019
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Molly Yeh's Gigantic Cardamom Roll | Girl Meets Farm | Food Network
Molly's Gigantic Cardamom Roll is no ordinary breakfast roll. It’s sweet, moist and ribboned with tasty warm spices, making it the perfect morning treat!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Gigantic Cardamom Roll
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 40 min (includes resting time)
Active: 40 min
Yield: Two 8-inch rolls
Ingredients
Dough:
1 cup (240 grams) whole milk
1/2 cup (113 grams) unsalted butter, plus 2 tablespoons for greasing pans
4 1/2 cups (585 grams) all-purpose flour, plus more for dusting
1/3 cup (67 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
2 large eggs
1/2 teaspoon vanilla extract
Neutral oil, for greasing the bowl
Filling:
1/2 cup (100 grams) dark brown sugar
1 teaspoon ground cardamom
1/4 teaspoon kosher salt
4 tablespoons (56 grams) unsalted butter, melted and slightly cooled, divided
1 large egg, beaten with a splash of water
2 tablespoons pearl sugar, divided
Whipped butter, for serving
Directions
To make the dough: In a small saucepan over low heat, add the milk and butter, stirring gently, until the butter is just melted. Remove from heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave).
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, granulated sugar, yeast, salt and cardamom. Whisk to combine. Add the milk mixture, eggs and vanilla and then knead, either on a work surface or with the dough hook on high speed until the dough is smooth and slightly sticky, 8 to 10 minutes. (This is much easier in the mixer because the dough will get very soft from the heat of your hands and you will end up adding more flour than necessary). Grease a large bowl with neutral oil and add the dough. Turn the dough to coat in the oil. Cover with plastic wrap and allow to rise until doubled in size, 1 1/2 to 2 hours.
Grease 2 (8-inch) cake pans or cast-iron skillets with 1 tablespoon each of butter.
To make the filling: In a small bowl, mix the brown sugar, cardamom and salt. Set aside.
Lightly dust a clean work surface with flour. Roll out the dough into a 24-by-18-inch rectangle. With the long side towards you, brush half of the melted butter all over the surface of the dough. Then sprinkle two-thirds of the sugar-spice mixture over the butter. Fold the top half of the dough over to cover the filling. Repeat by brushing the remaining melted butter on the surface of the dough and sprinkle the remaining sugar-spice mixture over the butter. Fold the dough down once more, in half, to cover the filling. Cut the dough lengthwise down the middle, twist one of the strands around itself a few times, then wrap into a coil. Tuck in the ends and then place in one of the prepared pans. Repeat with the other half of dough. At this point you can cover and refrigerate overnight, or cover with plastic and proof at room temperature until puffed up and doubled in size, about 1 hour. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
Brush each of the rolls with the beaten egg, then sprinkle over the pearl sugar. Bake the rolls until they are golden brown, start checking at 25 minutes. Remove and cool for a few minutes, then serve warm with whipped butter. Store leftovers in an airtight container on the counter for up to 3 days.
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Molly Yeh's Gigantic Cardamom Roll | Girl Meets Farm | Food Network
How To Make Babka | Apricot Raisin and Walnut Babka | Christmas Wreath Babka
CHRISTMAS BABKA WEARTH
Apricot Raisin and Walnut Babka | Rosemary JasMar
This fesitive babka is
the holiday bake you’ve been searching for!
a perfect Christmas treat looks like it's from the bakery!
A simple rich dough has apricot jam spread across it, sprinkled with brown sugar, walnuts and raisins Then, rolled, cut, braided, and baked to delicious perfection.Serve with a light drizzle of apricot glaze
Every bite is light, soft, extra sweet, and so delicious.
Ingredients:
- For the dough
3⅓ cups all purpose flour
¼ tsp kosher salt
1⅓ cups warm whole milk (110°F-115°F)
4½ tsp instant yeast
½ cup sugar
⅓ cup vegetable oil
- For the filling
Apricot jam
½ cup brown sugar
1 cup chopped walnuts
1 cup raisins
1 tbsp ground cinnamon
4 tbsp soft butter
- For the Apricot glaze
Apricot jam
Water
Orange zest
Rosemary
The bread just melts in your mouth. Give as a gift this holiday season or
bake up a loaf to enjoy for breakfast (or dessert!)
#Christmas #baking #bread #babka #rosemaryjasmar
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Rugelach | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Rugelach
Listening is a more natural way of learning, when compared to reading. Written
language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through
audio (audio article). You could even learn subconsciously by playing the audio
while you are sleeping! If you are planning to listen a lot, you could try using
a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
In case you don't find one that you were looking for, put a comment.
This video uses Google TTS en-US-Standard-D voice.
SUMMARY
=======
Rugelach ( ROO-gəl-əkh; Yiddish: ראָגאַלעך and Hebrew: רוגלך), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in diaspora.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.
An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.