By Marcy Goldman
The up to date variation of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes
Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. expert pastry chef and BetterBaking.com author, Marcy Goldman has lovingly assembled a finished number of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now convey the heat of the vacations into your home with hundreds and hundreds of easy-to-follow, time-tested recipes, bound to convey again outdated stories and create new ones.
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Extra resources for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)
Pastry parcels onto the prepared Turn the pastry out onto a lightly sheets, brush with the beaten egg, ﬂoured surface and knead for cover with clingﬁlm and set aside in smooth and elastic. 9 16 Turn the pastry out onto the lightly the dry ingredients. 10 minutes or until the pastry is 8 15 Wrap in clingﬁlm and refrigerate. mixing bowl and set aside. a warm place to prove. 19 Remove the clingﬁlm and bake for Shape the pastry into a ball, place into 20 minutes or until golden brown in a large bowl and cover with clingﬁlm.
The ﬁlling. Knead the pastry in the bowl until 18 Bake the pastries in batches. Place smooth and pliable. pastry parcels onto the prepared Turn the pastry out onto a lightly sheets, brush with the beaten egg, ﬂoured surface and knead for cover with clingﬁlm and set aside in smooth and elastic. 9 16 Turn the pastry out onto the lightly the dry ingredients. 10 minutes or until the pastry is 8 15 Wrap in clingﬁlm and refrigerate. mixing bowl and set aside. a warm place to prove. 19 Remove the clingﬁlm and bake for Shape the pastry into a ball, place into 20 minutes or until golden brown in a large bowl and cover with clingﬁlm.
Fold one third of the dough over the middle third and fold the remaining third on top. Seal the ends and turn 90°. Repeat folding as before, using the second third of the butter and sugar. Seal the ends and turn 90°. Repeat folding as before, using the remaining butter and sugar, and sprinkle the currant mixture over. Roll the dough from the long side like a swiss roll, and cut evenly into 12 pieces. Place the buns cut side up into the prepared tin and sprinkle with the castor sugar. Set aside, uncovered, in a warm place to prove.
A Treasury of Jewish Holiday Baking (10th Anniversary Edition) by Marcy Goldman