Advertisements

Star Shaped Challah

This most famous of Jewish yeast breads is most often seen in its traditional braided form. Instead of the braid shape, follow these directions for forming Challah (KHAH-luh) into a star shape.1 package active dry yeast
3/4 cup warm water (110 degrees F)
3 to 3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1 egg
1 egg white
1/4 cup vegetable oil
3/4 teaspoon salt
Pinch ground saffron (optional)
1 egg yolk
1 tablespoon water
2 teaspoons sesame seedDissolve yeast in the 3/4 cup warm water in a large bowl. Let stand until bubbly (about 5 minutes). Stir in 1 1/4 cups of the flour, the sugar, egg, egg white, oil, salt, and saffron, if desired. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon.Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 hour).Punch down dough. Divide in half. Cover; let rest 10 minutes.Shape each piece into a 32-inch-long rope. On a greased cookie sheet, shape one rope into a triangle; pinch ends together. Form a six-pointed star by weaving the second rope over and under the first triangle, forming a second triangle; pinch ends together. Make six 2-inch balls of foil. Place foil in holes that form star points. Cover; let rise in a warm place until nearly double (about 30 minutes).Combine egg yolk and 1 tablespoon water. Brush over loaf. Sprinkle with sesame seed. Bake in a 375 degree F oven about 25 minutes or until bread sounds hollow when tapped, covering with foil after 15 minutes of baking to prevent over-browning. Remove and cool on a wire rack. Makes 1 loaf (16 servings).Wreath-Shaped Challah
Prepare as above, except divide dough into 3 pieces. Cover and let rest 10 minutes. Shape each piece into a 22-inch-long rope. Loosely braid ropes. Place braided dough onto a greased cookie sheet. Form braid into a wreath shape; pinch ends together. Cover and let rise; brush with egg yolk and water; sprinkle with sesame seed and bake as directed.Make-ahead tip: Bake and cool bread as directed. Place in an airtight freezer container or wrap in foil and place in a large plastic freezer bag. Seal, label, and freeze up to 3 months. Thaw 1 hour at room temperature before serving.

Rugelach
RugelachRugelach, a delicate sour cream pastry filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago.uDough/u1 cup margarine, softened (at least 80% vegetable oil) 2 tablespoons granula (Upload by user)

Honey pistachio tart
Honey Pistachio TartServe this with full flavored coffee or hot mint tea.uFilling/u1/2 cup granulated sugar 1/4 cup honey 1/4 cup water 1 1/2 cups chopped pistachio nuts, toasted 1/2 cup mixed dried fruit bits 1/4 cup orange juice uEgg Pastry/ (Upload by user)

Pistachio cutouts
Pistachio CutoutsDuring Hanukkah, it`s traditional to partake in homemade treats to commemorate the annual Jewish celebration of freedom. These specially shaped shortbread style cookies, with decorative icing, help pass the venerated tradition from generation to generation.1 1/4 c (Upload by user)

Hazelnut cookies
Hazelnut CookiesThese decorative cookies are a popular Chanukah treat.uDough/u1 3/4 cups all purpose flour 1/2 cup finely ground hazelnuts 1 teaspoon poppy seed (optional) 1/2 teaspoon baking powder 3/4 cup margarine, softened *3/4 cup granulated sugar (Upload by user)

Tuna gefilte fish
Tuna Gefilte Fis can tuna fish 2 eggs1 small onion, gratedSalt and pepper to taste1 small carrot, gratedMatzah meal or bread crumbs 1 medium onion, sliced3 carrots, sliced1 celery stalk, slicedDrain and flake tuna. Add eggs, grated onion, grated c (Upload by user)

Vanilla macaroons
Vanilla MacaroonsSource: iJewish Holiday Style/i Rita Milos Brownstein5 cups flaked sweetened coconut 3 egg whites 1/2 cup granulated sugar 1/4 teaspoon vanilla extractPreheat oven to 325 degrees F.Mix together all the ingredients. Make mounds about (Upload by user)

Honey bars
Honey Bars1/2 cup shortening 1/2 cup granulated sugar 1/2 cup honey 1 egg, beaten 1 cup coconut 1/2 teaspoon baking soda 1/3 cup all purpose flour 1/2 teaspoon baking powder 1 cup oats 1/4 teaspoon salt 1 teaspoon vanilla extract1/2 cup nuts, c (Upload by user)

Candle cupcakes
Candle Cupcakes (Edible Menorahs)14 cream filled chocolate sandwich cookies 3 tablespoons unsalted butter 1 pint chocolate ice cream or frozen yogurtHanukkah candlesFresh raspberries for garnishAdult: Process 12 cookies in food processor until very finely ground./ (Upload by user)

Chocolate hanukkah stars
Chocolate Hanukkah Stars1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 2 cups all purpose flour 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon saltConfectioners` sugar to decorateBeat together butte (Upload by user)

Moroccan hanukkah doughnuts
Moroccan Hanukkah DoughnutsSource: San Jose Mercury News 11 27 02 Recipe from iSaffron Shores, Jewish Cooking of the Southern Mediterranean/i by Joyce Goldstein2 envelopes active dry yeast 1/4 cup granulated sugar 1/2 cup warm water 4 cups all purpose flour 1 (Upload by user)
TAG: water, dough, sugar, doughnuts, hanukkah, optional, moroccan, ,

Hanukkah jelly doughnuts
Hanukkah Jelly Doughnuts (Soufganiot)iJewish Holiday Baking/i by Marcy GoldmanuDough/u1/2 cup warm water5 teaspoons dry yeast1/3 cup plus a pinch of granulated sugar1 cup warm milk1 teaspoon vanilla extract2 eggs1/3 cup vegetable oil1 1/2 teaspoons s (Upload by user)
TAG: dough, doughnuts, jelly, minutes, sugar, spoon, place, pinch, hanukkah, ,