challah

orange juice challah

in , , ,

I realize that posting a Rosh Hashanah recipe almost a month in advance is a bit… much… but Christmas decorations are out before Halloween now, so just give me this, ok??? I’m excited. The older I get and the less I care about presents (unless it’s a Caboodles), the more I care about holidays that revolve around big feasts and merriment and being cozy and autumnal, so Rosh Hashanah: check. Thanksgiving: check. Beet Harvest party: check. And wheat harvest has begun, so we are on the fast track to fall and all of my favorite days. It’s on like donkey kong, fronds!!!!

First we did have to endure a couple of weekends in the 90s though, which I’m hoping will be dunzo asap because this coming weekend I’m judging a hotdish competition outside, and surely a hot hot hotdish competition would have less than optimal comfort. However, rain or shine or shvitz, I’m willing to put myself second in the name of choosing an East Grand Forks hotdish champion. There better be a tater tot entry this year. I couldn’t believe there wasn’t one last year.

This past weekend we had visitors! The Butnick Cohens of Manhattan came over and we ran through wheat fields, ate cheesy pickles, made challah, spent good quality time in the climate controlled indoors, and attended the Prince cover band street dance and it was all extremely fun!!!!! I got Stephanie a Caboodles and she got me one so now we have Friendship Caboodles and my life is complete. I organized all of my nail polishes in mine. 

Speaking of 90s things, this challah is inspired by a thing my mom used to do in the 90s, which was pour a bunch of orange juice into bread dough. It sounds weird, but it works! It makes the bread slightly tangy, sour, and sweet. And it’s oddly good with turkey sandwiches. Kind of in the same way that cranberry sauce works with turkey. The OJ bread my mom used to make was just a simple white sandwich bread, but this year for Rosh Hashannah I figured what better way to ring in a sweet new year than with OJ challah?? The hit of citrus in this is subtle and great. It would be equally at home as a turkey sandwich or as a sweet french toast, it’s a versatile little loaf! I’ve made eight mini loaves here, but you can totally make fewer larger loaves, just increase the baking time.

L’shana almost tovah!

orange juice challah

makes 8 little loaves (or fewer, bigger loaves)

ingredients

2 1/4 tsp (1 packet) active dry yeast
1 c (236ml) warm water
1/2 c (118ml) orange juice, from about 2 oranges
6 c (780g) all-purpose flour, plus more for dusting
1/4 c (50g) sugar
Zest of 1 orange
1 1/2 tsp kosher salt
2/3 c (132g) flavorless oil, such as canola or vegetable oil
2 large eggs
Egg wash: 1 large egg beaten with 1 tb water
Sesame seeds, for sprinkling
 

clues

In a medium bowl, combine the yeast, warm water and orange juice. Let it sit for about 5 minutes, until slightly foamy. Meanwhile, in a large bowl or the bowl of stand mixer, combine the flour, sugar, orange zest, and salt. In a medium bowl, whisk together oil and 2 eggs.

Add yeast mixture and egg mixture to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill dough in refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)

Divide dough into 8 pieces. Divide each into 4 logs and shape according to the gif above (alternatively you can make mini swirls or mini 3-strand braids or even just blobs!). Place on 2 baking sheets lined with parchment paper, spacing evenly apart, cover loosely, and let rise 30 minutes.

Preheat oven to 375ºF. In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush rolls with egg wash and sprinkle with sesame seeds. Bake until they are golden and have an internal temperature of 190ºF; begin checking for doneness at 18 minutes. Transfer to a wire wrack to cool slightly and enjoy. 

Challah is best eaten within 24 hours, after that it’s ok if you toast it or use it for french toast. It also freezes well!
 

pretzel challah bagel dogs 🥨 🌭

in ,

I pretended to be Lindsey Vonn this weekend at the ski hill in Bemidji! And by that I mean, we went skiing. Finally! Because it was a tropical 34º. And then any time I was scared going down the black diamond, I just said “Lindsey Vonn” out loud and that helped me be courageous.

(Should we try that with other things? Should we just shout “Ina Garten” any time we’re getting a bundt cake out of the pan?)

Now that we’ve graduated from the tiny cute Bemidji hill, we are in the market for a slightly taller more aggressive Midwest ski hill so that we can try and work our way up to Whistler. We hear Lutsen is good, but I really just want any place that will force me to earn an après ski hot tub/cheese fry combo.  

On Sunday night we made guacamole and quesadillas and went across the street to the Eggparents’ and watched three quarters of the Vikings… not… doing… so….

Uhhh…

I think that it is too soon to mention football in the state of Minnesota…

But if, say, we decided we were due for a party to watch a Justin Timberlake concert that’s sandwiched between two halves of a big sports event, then these pretzel challah bagel dogs would certainly be on the menu, no? Pigs in blankets have been on the menu of every halftime concert viewing party throughout history, from packed bashes in Harlem with the Juilliard double bass section, to percussion basement parties in Short Hills at Sam’s house, to the few parties that we’ve thrown here on the farm. They’re a must. The reason for the season.

Remember when I went through my pretzeling phase? That was fun in kind of a dangerous way, I still have the bottle of lye in my cabinet, but in the past few years now I’ve opted to go the baked baking soda route when I make pretzels. You bake a bunch of baking soda at a low temp for like an hour and that increases its intensity, and then you put that into a bath for your pretzels. It’s more intense than just using regular baking soda (which equals more pretzel flavor) but less intense than lye (which equals less risk of burning off your esophagus). And I find it makes pretzeling things way more accessible, so accessible that when Kristin came to visit for a weekend with her Packers fan fiancé a few months ago and we decided we wanted to make pretzel dogs for the game, we didn’t feel the need to *not* stay out until 2am in order to be alert enough in the morning to handle risky chemicals. 

(More reading on baked baking soda here)

These doggos are in a sweet eggy challah blanket that stays so nice and soft and takes beautifully to its pretzel shell, and then they’re sprinkled with everything bagel topping because if you don’t have a huge jar of it on hand by now, are we even bffs?????? (I used to measure this out but now I just buy a bunch of minced dried onion, minced dried garlic, poppy seeds, and sesame seeds and dump them into a deli container with a few really good pinches of kosher salt, that’s it. Caraway seeds are optional.) These things combine three of the best carbs, the only thing that could possibly make them better would be to add my fourth favorite carb, the potsticker. Or maybe pretzel challah bagel potsticker dogs sound like too *much*.

Unpopular opinion: I’ve been preferring full-sized hot dogs for pigs in blankets over lil smokies. Two reasons: 1. It’s easier to find full-sized hot dogs/sausages that don’t contain unpronounceable ingredients, 2. It’s easier to get a good bread : wiener ratio. Lil smokies are too skinny and make it too easy to have too much breadiness. You can always cut big hot dogs down into party-sized slices, but the thickness of a full-sized wiener really helps us with what we’re trying to achieve here.

*Keeps a straight face*

pretzel challah bagel dogs

makes 16

ingredients

challah:

2 1/4 tsp (1 envelope) active dry yeast 

3/4 c (178g) warm water, 105-110ºf 

1 tsp plus 1⁄4 c (50g) sugar

3 1/2 c (448g) all-purpose flour, plus more for dusting

1 tsp kosher salt 

2 large eggs 

1/3 c (66g) flavorless oil

 

Baking soda bath:

1 c (230g) baking soda

 2 c (472g) water

 

16 precooked hot dogs/sausages/veggie dogs

Egg wash: 1 large egg beaten with a splash of water

everything bagel topping (see above)

ketchup and mustard, for serving

clues

in a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. let it sit for about 5 minutes, until it becomes foamy on top. 

in a large bowl or bowl of a stand mixer fitted with a dough hook, combine remaining sugar, flour, and salt. in a separate bowl, beat together the eggs and oil.

add the yeast mixture and then the egg mixture to the flour and stir to combine. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, for 7 to 10 minutes, until smooth and just slightly sticky.

Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover again with the towel and let the dough rise for 2 to 3 hours, until doubled in size.

While the dough is rising, bake your baking soda. Preheat the oven to 250ºf, spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside until after you've shaped your dogs. (Even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven.)

Increase the oven to 375ºf. line two baking sheets with parchment paper.

split the dough into 16 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, roll out a long skinny snake and wrap it firmly and evenly around a hot dog. Roll it back and forth on your work surface a couple of times so that the coils of the dough stick together, and then place it on a baking sheet. Continue with the remaining dough and hot dogs, placing them 1 1/2" apart on the baking sheet. Cover and let rise for 20 more minutes.

Make the baking soda bath: place the baked baking soda in a large bowl or casserole dish and add the 2 cups of water. Stir it to dissolve the baking soda (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough). Using gloved hands or tongs and working in batches, immerse the dogs into the mixture for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash, sprinkle with everything bagel topping, and bake until golden brown; begin checking for doneness at 16 minutes. Let cool slightly, serve with ketchup and mustard and enjoy! 

 

-yeh!

marzipan challah hedgehogs

in ,

Yogurt book is submitted and I have officially trained myself to never be able to cook with yogurt without feeling like I should be watching Pretty Little Liars and vice versa. In the same way that I wrote Molly on the Range with Sia going on full blast in the wee hours of the morning, I had nothing but PLL on while testing these recipes and I timed it pretty well because I only have about six episodes left in the whole series. I have no idea what’s going on but I do know that Aria’s hair and eyebrows just get better and better. 

In these last few weeks I kept having these moments when I’d drive all the way across town to the Super Target, the closest grocery that sells whole milk Greek yogurt that doesn’t have pectin in it, place four tubs in my cart and do a little cheer to the tune of this is my last Greek yogurt run until my deadline!! Only to have six more failed yogurt loaves come out of the oven before having to do that all over again. Luckily Classical Minnesota Public Radio really brings it and has made my long yogurt runs extra enjoyable. And also luckily, I finally made a really good yogurt loaf and am just generally extremely excited for all of the yogurt recipes in this little book!!! 

I am pretty sure it’s coming out in March but once I know more about release deets I’ll be sure to talk your ears off about it. 

Now it’s time to cook through some recipes that I’ve been wanting to make these past few weeks but couldn’t because I had yogurt chicken and yogurt pita to test. 

This week I’m helping Alana test the beef stew recipe for her book and I’m gonna eat it while it snows outside (!!!!!!). Then we’re going to take our holiday card picture, then we’re gonna put up our Chrismukkah bush, and then I’m going to practice my cookie swap cookies because I’ve got a cookie swap title to defend.

But how was your Halloween??? Did you dress up? We had very chill costumes. This whole time I was planning to be cookie salad but then I kept stressing out about the chocolate from the cookies getting on my clothes and wasn’t really sure what I would do until I woke up Saturday morning and decided to go as the little girl who walked in on her dad’s BBC interview. I dug up my yellow sweater, put on some pig tails, reached into my Quin Candy lollipop stash and taped that professor’s face on a paint stick. Eggboy went as Luke from Gilmore Girls so all he had to do was wear his hat backwards, carry a coffee carafe, and yell at you for using your cell phone. We went to Sheila and Dave’s annual party and Dave wore a banana suit and a bandana and was banana’s foster wallace, lolol.  

Here is a challah recipe that I’ve been so excited about since I first made it back in March at Nosh Berlin: marzipan stuffed challah hedgehogs! Or, as I learned there, they would be Challah Igel, auf Deutsch. They are doughy little challah rolls with a sweet almond filling and glaze on top that can either be a yarmulke or… fur…? Quills? Spiky bits. Sorry, I don’t know hedgehog anatomy. The slivered almond topping gives them a nice crunch, and these hedgehogs in fact have two lives: 

  1. When they first cool down just enough to hold their glaze and you have a fresh plump treat that’s perfect with a spot of tea.
  2. The next day when they’re no longer fresh and you’re like “what am I supposed to do with all of these dead hedgehogs?” And you make bread pudding. Zomg these hedgehogs make the best bread pudding ever. So almondy, so soft. It almost might behoove you to just make a double batch to ensure that you’ll have enough to make bread pudding. This is the basic bread pudding recipe that I use, and it wouldn’t hurt to add a small splash of almond extract in with the milk.

I’m posting these guys today as another nod to my German friends in celebration of the release of Molly’s Kitchen and also because they’d be a great holiday treat! And if you haven’t started planning your holiday menus yet what are you even doing???

marzipan challah hedgehogs

makes 14 rolls

ingredients

for the challah:

2 1/4 tsp active dry yeast

3/4 c warm water (105º-110ºf)

1/4 c (50g) + 1 tsp sugar

1 tsp kosher salt

3 1/4 c (413g) all-purpose flour, plus more for dusting

2 large eggs

1/3 c (67g) flavorless oil, like canola or vegetable

 

for the filling:

1/4 c (57g) unsalted butter, room temperature

3/4 c (150g) sugar

1/8 tsp kosher salt

1 large egg, separated

1/4 tsp almond extract

1 1/2 c (168g) almond flour

 

Black sesame seeds, for decorating

 

for the glaze:

1 1/2 c (180g) powered sugar

1/2 tsp almond extract

5-6 tsp whole milk

 

Slivered almonds, for decorating

clues

To make the challah dough, in a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the salt, flour, and remaining sugar. In a separate medium bowl, whisk together the eggs and oil.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook for 7-10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.

Meanwhile, make the marzipan filling. In a medium bowl, mix together the butter and sugar with a wooden spoon or rubber spatula until combined. Mix in the salt and egg white (reserve the egg yolk for the egg wash), and then add the almond extract, and stir in the almond flour.

Line two baking sheets with parchment paper and preheat the oven to 375ºF.

When the dough has risen, turn it out onto a clean surface (dust with a little flour if it’s too sticky) and divide into 14 balls. Fill each ball with a heaping tablespoon of filling and seal it well to shut. Place the balls seem side down on the baking sheets, spaced evenly apart. Let rise for 30 more minutes. In a small bowl beat the reserved egg yolk with a splash of water and, working with three rolls at a time, brush the egg wash onto the rolls, use scissors to make two 1/2” cuts on one side for ears, and tweezers to stick on two black sesame seeds for eyes. (If you wait too long after brushing on the egg wash, it will dry and the sesame seeds won’t stick, so that’s why you don’t want to work with no more than three rolls at a time.)

Bake until golden brown, begin checking for doneness at 20 minutes.

Let cool and then make the glaze. In a small bowl, mix together the powdered sugar, almond extract, and 5 teaspoons milk. If it’s too thick to spread, add additional milk, a couple of drops at a time, until it's spreadable. Working one at a time, spread a circle of glaze onto the rolls and then top with overlapping rows of slivered almonds.

Enjoy!

-yeh!