Shittu Tobiloba - Tasty Jewish Baking Cookbook: Delicious Jewish Traditioanl Baking. Bread, Desserts Recipes

Tt Jwh Bkng Ckbk

Dlu Jwh Trdtnal Bkng. Brd, Drt R

Crght 2021

All rght rrvd. N rt f th ubltn m b rrdud, dtrbutd, r trnmttd n n frm r b n mn, nludng htng, rrdng, r thr ltrn r mhnl mthd, wthut th rr wrttn rmn f th ublhr, xt n th f brf uttn mbdd n rtl rvw nd rtn thr nnmmrl u rmttd b rght lw.

Swt Lkhn Kugel

S rvng: 15

Ingrdnt

• 1 cup rn (tnl) - you may ubttut thr frut lk rn, drd chopped rt, or chopped drnd nl
• 12 z wd gg noodles
• 6 large gg
• 1 lb ur cream (2 cups)
• 8 oz cottage cheese (1 cup)
• 8 z rm cheese, ftnd - OR farmer's h, crumbled (1 u)
• 1 u sugar
• 1/4 u unltd butter, mltd
• 1/4 tsp lt
• Cnnmn nd ugr fr dutng
• Nntk kng oil r

Intrutn

1. Pl a rack n th middle f ur vn and preheat to 350 dgr F. Cvr th rn wth ht water nd lt them k t lum while u prepare th thr ingredients.
2. Brng a large t of wtr to a boil. Add the ndl t th pot, brng bk t a boil, nd let thm cook untl tender (not overly ft), but 5 mnut. Drn nd return th kd ndl t th pot.
3. In a fd rr r blender, blend tgthr th gg, ur cream, ttg h, cream cheese, ugr, mltd butter, nd lt.
4. Pour th gg mxtur over the cooked noodles n th pot nd stir until wll mbnd.
5. Drn the rn. Str thm nt th ndl.
6. Spray a 9x13 inch bkng dish with nntk kng oil. Pour th ndl mixture into th dish.
7. T the kugel b sprinkling gnrul with ugr nd lghtl wth nnmn. Alternatively, you n u ur fvrt kugl tng (trul, ruhd grhm rkr, rnflk, etc.).
8. Bake th kugel fr but 60 mnut, turnng once halfway through kng, tll the center f th kugl is t nd th t f th ndl turn gldn brown. Rmv from the vn.
9. Lt th kugel rt fr 15-20 minutes before lng. Kugl can b served warm r ld.

Chlt Ruglh

S rvng: 48 ruglh

Ingrdnt

• 140 grm ( cup lu 1 tablespoon) heavy cream
• 120 grm (4 un) bttrwt hlt (at lt 55% ), fnl hd
• 60 grm ( cup plus 1 tbln, lghtl kd) drk brwn ugr
• 30 grm (2 tablespoons) powder (sifted)
• 30 grams (2 tbln) unsalted butter (t rm temperature)
• 120 grm ( u) Nutll
• 1 r B Bbk Dough, refrigerated fr 24 hur
• All-ur flur fr rolling
• Egg Wash: 1 lrg egg
• 1 tbln water
• Pnh f fn lt
• Simple Syrup: 160 grm ( lu 1 tablespoon) granulated ugr
• 120 grams ( u) wtr

Intrutn

1. Brng th heavy cream to a mmr in a small saucepan. Pl the hlt nd dark brwn ugr n a ht-f bwl nd ur th ht cream vr t. St d fr 5 mnut, then tr until mth. Sift in the powder (, t ftd twice), then tr in the buttr until t completely mltd. Str in th Nutll untl the mxtur mth and t d untl t ld t rm tmrtur (th is very important).
2. St th dough n a lghtl flurd wrk urf and roll it, flurng th t as ndd, into a rtngl that about 8 by 22 nh with th hrt d facing u. Smr half the chocolate mxtur vr the bttm tw-thrd f th dugh. Fld the top third of th dough vr th mddl, thn fld the bttm thrd of th dough over the mddl (th called a ml fld). Wr th dugh in lt wr nd rfrgrt it fr 20 mnut.
3. Lghtl flur th wrk urf and t th dough n top wth th m of the dugh facing to th rght. Repeat t 2, rolling th dough ut t an 8-by-22-inch rectangle and rdng the rmnng chocolate mxtur over th bttm tw-thrd. Fld th dugh again into a simple fld. Wr the dough nd refrigerate t for 30 minutes. Nt: It is very mrtnt t hll th flld dugh fr xtl th munt of tm drtd. If th flld dugh is chilled t long, whn u go t rll th dugh, th fllng will break and the rugelach wll lk tgr-trd.
4. St the dugh on a lghtl floured work surface wth th opening fng lft. Lightly dust th top wth flur and rll the dough into a 15-by-28-inch rtngl wth a lng d fng you. Whn th dugh rt rolling nd bun bk (nd t will), vr t wth a kthn towel nd lt t rest fr 10 mnut (f rtng lngr than 10 mnut, place t n th rfrgrtr), thn tr gn.
5. Dvd the dough lengthwise nt three 5-b-28-nh strips. Mk a mll cut n the rght edge f one of th strips of dough, about 1 nh frm th bottom rght corner f th tr. Then, trtng at that nth, mk nthr nth vr 2 nh. Rt on th top lft edge f th strip, mkng th first nth t 2 nh and repeating n 2-inch lengths ll th w dwn. Pl a dugh uttr r a hf knf n th first notch t th bttm right dg and angle th knf up t the nxt nth on th lft dg to mk th first dgnl cut. Rt n th thr drtn nd ntnu, connecting th notches t rt triangles.
6. Mk a mll nth n th center f the wd b f each trngl. Hld a triangle n ur hnd and gntl stretch t t elongate it. Rt with th rmnng triangles, thn rll the triangles u, trtng t th wd base and ending at the nrrw t. Pl the ruglh, wth th nt end tukd undr th dugh, n rhmnt rlnd ht n. (Youll hv enough rugelach t fll 2 t 3 ht; u m nd t bk th k n batches f you run ut f sheet n.)
7. Cvr the ht pans with kthn towels ( the bx opposite fr thr hmmd rf box d) and t them d in a wrm, draft-free t to proof untl they jggl when th ht pan is td, about 1 hours.
8. Prht th oven t 325F.
9. Make th gg wh b mixing th gg, wtr, and salt tgthr in a mll bwl. Bruh each rugelach th top is lightly td. Bake the ruglh until they r nl browned nd kd through, about 15 mnut (do this n bth f nr), rttng th pan mdw thrugh bkng.
10. Meanwhile, mk the ml syrup: Cmbn th sugar and water n a saucepan nd brng to a bl vr hgh ht. Rdu th heat to mdum-lw nd simmer, stirring occasionally t dlv th sugar. Turn off th ht and t the syrup d t l. Trnfr th ruglh t a wr rk t over a ht f parchment r nd bruh th still-warm ruglh wth th ml ru. Srv wrm or at rm temperature. Str th ruglh in an rtght ntnr fr u t 5 d.

Falafel

S rvng: 15 Balls

Ingrdnt

• 2 u drd chickpeas, soaked in cold wtr overnight
• Cnl oil fr deep frying
• 1 medium llw nn, coarsely chopped
• 3 grl lv, rl hd
• 1 tbln rndr d
• 1 u ttd Klmt lv
• 1 1/2 teaspoons kosher lt
• 1/2 tn grund umn
• 1/2 tn freshly grund blk r

Instructions

1. Drain th hk nt a lndr. Heat a mdum t filled wth nugh l for d frng.
2. Cmbn the onion nd grl n a fd rr. Pul until th mxtur fnl grund. Cruh th rndr d wth th back of a mtl n. Add them and th hk to th fd rr nd ul jut untl th hk r brkn nt smaller hunk.
3. Add th olives, lt, umn, nd r. Process untl th mxtur is fnl hd but nt pureed, scraping down the sides f th container as ndd. Yur lkng fr th mxtur t resemble r ml nd nt hummu! If th mxtur is a lttl too wt, simply drn ff n excess lud ftr u ul t n th fd rr. Sh the mxtur into 11/2-nh balls and set aside.