We’re definitely a people who likes a good nosh. And while we’ve got our savory treats like everything bagels, fried latkes and gefilte fish, we can really put away some of Bubbe’s gooey, sweet pastries. From chocolaty, sticky babkas to sugary, flaky rugelach, we’ve got all your childhood favorites — with a non-traditional spin.

Here are 13 goodies. Get baking, we’ll be over later!

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Apple Cake
Apple Cake
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Course Dessert
Cook Time 45-50 minutes
Ingredients
Course Dessert
Cook Time 45-50 minutes
Ingredients
Apple Cake
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Instructions
  1. Place apples in a bowl with enough water to cover them.
  2. Combine flour, baking powder, cinnamon and salt and set aside.
  3. Using a mixer, beat eggs together with granulated and brown sugars. Add oil, juice, and vanilla to the egg mixture and mix until combined. Slowly add flour mix to egg mixture.
  4. Drain water from apples and fold them into batter.
  5. Spray bundt pan very well (especially in the middle).
  6. Mix second measurement of cinnamon and sugar together and sprinkle on bottom of pan. Add batter.
  7. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
  8. Let cool about 15-20 minutes in refrigerator then pop upside down onto a serving plate.
  9. Let cool completely before slicing.
Source
Chef Callie Tarts, The Classic Catering People
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Apple Kuchen with Hot Cream Sauce
Apple Kuchen with Hot Cream Sauce
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Course Dessert
Cook Time 35-40 minutes
Servings
people
Ingredients
For the Apple Cake:
For the Hot Cream Sauce:
Course Dessert
Cook Time 35-40 minutes
Servings
people
Ingredients
For the Apple Cake:
For the Hot Cream Sauce:
Apple Kuchen with Hot Cream Sauce
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Instructions
  1. To make the cake, preheat oven to 350°F (180°C).
  2. Butter a 9-inch round spring form pan.
  3. In a mixer bowl with a paddle attachment or by hand in a large bowl, beat butter, sugar and egg until mixture is fluffy and lightened in texture, about 2 to 4 minutes.
  4. In a separate bowl, combine flour, baking powder, salt and nutmeg. Add dry ingredients and milk alternately to the creamed butter mixture. Do not overbeat. Mix just until the ingredients are combined.
  5. Peel and core apples. Slice them into 1/4-inch wedges.
  6. Spoon batter into the pan and level with an offset spatula.
  7. Press apple slices, core side down into the batter, about 1/4-inch apart. Work the apple slices in a circular pattern like the spokes of a wheel.
  8. Sprinkle cake with cinnamon sugar, if using.
  9. Bake 35 to 40 minutes, or until a cake tester inserted into the center comes out clean. Set on rack to cool.
  10. To make the hot cream sauce, combine cream, sugar, and butter in a medium saucepan and bring to a boil. Then, immediately reduce heat (to prevent scorching) and let simmer for 5 to 8 minutes until slightly thickened.
  11. Sprinkle with icing sugar (if using). Pour hot cream sauce over warm apple Kuchen.
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Babka French Toast Recipe
Babka French Toast
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people
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Course Dessert
Servings
people
Ingredients
Babka French Toast
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Instructions
  1. Preheat the oven to 300 F. Grease a loaf pan with butter and set aside. Line a large rimmed baking sheet with parchment paper.
  2. Use a large chef's knife to cut the babka into slices 1-inch thick. Lay out the slices on the prepared baking sheet and set aside.
  3. In a large bowl, whisk together the eggs, cream, vanilla and cinnamon. Dip the babka slices, 1 slice at a time, in the egg mixture. Coat both sides for about 30 seconds or so, allowing the babka slice to absorb some of the egg mixture without getting too soggy or falling apart. Repeat with all of the slices, placing them back on the parchment-lined baking sheet while you finish.
  4. In a large saute pan, heat 1 tablespoon of butter over medium-high heat. Once the butter is melted, add 2 slices of babka and fry, turning once, 1 to 2 minutes per side. Be careful that the heat isn’t too high to avoid burning the babka slices. Transfer the browned slices to your prepared loaf pan, lining up the slices to re-create the original loaf shape. Continue heating 1 tablespoon of butter at a time in a pan and browning the babka slices in batches, 2 slices at a time, and transferring them to the loaf pan. Use all of the French toast slices to fill the loaf pan.
  5. If serving right away, place the loaf pan in the oven, uncovered, for 5-7 minutes longer. This will heat up all the slices to the same temperature and make them nice and toasty.
Recipe Notes

(Kim Kushner’s third book, “ I  Kosher: Beautiful Recipes from My Kitchen"  (Weldon Owen), will be released in November. She has two previous best-selling books, “The New Kosher” (Weldon Owen) and "The Modern Menu," (Gefen Publishing). She has appeared on “The Today Show” and been featured in The New York Times, Saveur, The Huffington Post and the Chicago Tribune, among others.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
Reprinted from "I 💓 Kosher: Beautiful Recipes from My Kitchen," with permission from Weldon Owen Publishing
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Blue Crinkle Cookies Recipe for Chanukah
Votes: 19
Rating: 3.16
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Course Dessert
Cook Time 8-10 minutes
Ingredients
Course Dessert
Cook Time 8-10 minutes
Ingredients
Votes: 19
Rating: 3.16
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Instructions
  1. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, mix the sugar and oil together for 2 to 3 minutes, or until light and fluffy. With the mixer on low speed, add the eggs one at a time, and then add the vanilla. Mix until combined. Add the blue food coloring, until the desired color is achieved.
  4. Slowly add in the flour mixture, and mix until fully combined.
  5. Empty the dough onto a clean and floured surface. Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least two hours.
  6. Preheat the oven to 350 degrees F.
  7. Place the powdered sugar into a small bowl. Set aside.
  8. Unwrap the chilled dough. Using your hands, roll 1-inch balls. If the dough gets sticky, add powdered sugar to the palm of your hands when rolling. Then, roll the dough balls in the bowl of powdered sugar, making sure they are completely and generously coated.
  9. Place them on the prepared baking sheets, two inches apart. Bake for 8 to 10 minutes. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Recipe Notes

(Rachel Kor is the author, recipe developer, designer, and photographer behind her blog at rachelkor.com. Photos by Rachel Kor)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.
Source
The Nosher
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Blueberry Honey Cake Recipe
Blueberry Honey Cake
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Course Dessert
Cuisine Jewish
Cook Time 40-50 minutes
Servings
people
Ingredients
For the topping:
Course Dessert
Cuisine Jewish
Cook Time 40-50 minutes
Servings
people
Ingredients
For the topping:
Blueberry Honey Cake
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Instructions
  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, combine the flour, salt, baking powder, spices and sugar; mix well.
  3. In a separate bowl, combine the eggs, oil, honey, vanilla extract, orange juice, whisky, almond milk and coffee. Combine the ingredients thoroughly with whisk or a hand mixer until smooth. Make a well in the center of the dry ingredients and add the wet mixture into the well. Whisk until you have a smooth cake batter with no lumps, making sure there is no flour at the bottom of the bowl. Add the blueberries and mix well.
  4. Grease a 9-inch cake pan with a little bit of vegetable or coconut oil.
  5. Pour in the cake batter and allow it to settle and even out for a few minutes.
  6. Bake for 40-50 minutes or until a skewer comes out clean when pressed into the middle of the cake.
  7. Allow the cake to cool a little and then remove from the cake pan. Allow it to cool fully.
  8. Meanwhile, make the glaze: Combine the confectioners sugar with the orange zest and the lemon juice. Mix well with a spoon until smooth with no lumps and it has reached a syrupy consistency.
  9. When the cake has cooled, drizzle it with the glaze and sprinkle it with blueberries and the toasted almonds. Enjoy for up to 3 days and store it in the refrigerator, covered.
Recipe Notes

(Emanuelle Lee is a recipe developer, food writer and food stylist.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
Emanuelle Lee, The Nosher
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Chocolate Babka Challah Recipe
Chocolate Babka Challah
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Course Dessert
Cuisine Jewish
Cook Time 40-50 minutes
Servings
bread
Ingredients
For the challah:
For the chocolate filling:
For the crumble:
Course Dessert
Cuisine Jewish
Cook Time 40-50 minutes
Servings
bread
Ingredients
For the challah:
For the chocolate filling:
For the crumble:
Chocolate Babka Challah
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Instructions
  1. Make the challah dough: In a large bowl, dissolve the yeast and the sugar in the water; set aside for 5 minutes until a bit foamy.
  2. Whisk oil into yeast, then beat in the eggs, one at a time, with the salt. Gradually add flour.
  3. When dough holds together, turn the dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl.
  4. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size.
  5. Punch down dough, cover and let rise again in a warm place for another hour.
  6. While the dough rises, make the filling: Melt the chocolate with the oil in a pot over low heat on the stovetop. Add the sugar, salt and spices to the pot and stir to combine. Refrigerate to cool until needed.
  7. On a floured surface using a rolling pin, roll out the dough to an 18- by 10-inch rectangle, with the long side nearest you. Brush the 3 tablespoons of olive oil over the dough. Sprinkle the cocoa over the greased dough. Top with the sugar and mix with your hands to combine.
  8. Top with the melted, spiced chocolate mixture and use a spatula to swirl it out over the dough.
  9. Starting with the long side farthest from you, roll the dough into a snug log, pinching firmly along the seam to seal. Coil the log to form a round challah and place in a pan to rise, around 40 minutes.
  10. Make the crumble: Combine all of the ingredients except for the butter in a medium bowl and give a quick stir to combine, making sure to break up any lumps of brown sugar.
  11. Add the butter and use your fingertips to mix everything together until crumbs form. Set aside until needed. Put oven rack in middle position and preheat oven to 375 F. Brush the top of the challah with egg wash. Sprinkle with crumble.
  12. Bake until the top is a deep golden brown, about 40-50 minutes. Transfer the challah to a rack and cool to room temperature. Serve.
Recipe Notes

(Chaya Rappoport is the blogger, baker and picture taker behind retrolillies.wordpress.com. Currently a pastry sous chef at a Brooklyn bakery, she's been blogging since 2012 and her work has been featured on The Feed Feed, Delish.com, Food and Wine, and Conde Nast Traveler.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
Chaya Rappoport, The Nosher
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Chocolate Rugelah
Chocolate Rugelah
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Course Dessert
Cook Time 20 minutes
Ingredients
Pastry cream
Dough
Course Dessert
Cook Time 20 minutes
Ingredients
Pastry cream
Dough
Chocolate Rugelah
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Instructions
Pastry cream
  1. Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers
  2. Whisk together yolks, cornstarch, and 2nd measure of sugar
  3. Pour hot milk mixture one cup at a time into yolk mixture
  4. Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)
  5. Transfer to a mixing bowl with paddle
  6. Add butter to hot mixture
  7. Mix until cool (about 5 minutes)
Rugelah
  1. Cream butter, cheese, sugar, and zest
  2. Add flour, soda, and salt
  3. Blend until dough forms
  4. Chill dough before rolling out
  5. Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide
  6. Spread thin layer of pastry cream down just enough to make the dough sticky
  7. Sprinkle chocolate chips all over and press down slightly to make sure they don’t move
  8. Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall
  9. Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart
  10. Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking
  11. Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)
Source
Chef Callie Tarts of The Classic Catering People
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Jewish Bow Tie Cookies
Jewish Bow Tie Cookies
Votes: 1
Rating: 5
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Course Dessert
Cuisine Jewish
Course Dessert
Cuisine Jewish
Jewish Bow Tie Cookies
Votes: 1
Rating: 5
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Instructions
  1. Place the flour and salt in a bowl.
  2. Add the beaten eggs and vinegar and mix thoroughly until a smooth dough has formed (you can use an electric mixer or food processor).
  3. Let the dough rest, covered with plastic wrap, for at least 30 minutes.
  4. Roll out portions of the dough on a lightly floured surface until the dough is very thin, almost like paper.
  5. Cut the dough into squares or rectangles or odd shapes.
  6. Heat about 2 inches vegetable oil in a deep saute pan (or use a deep fryer) over medium-high heat until the oil reaches about 375 F. (a bread crumb or tiny piece of dough will sizzle quickly when you drop it into the oil).
  7. Drop the cutouts, a few at a time, into the oil (they will puff up) and cook briefly on both sides until they are crispy and faintly browned.
  8. Drain on paper towels. Sift confectioners’ sugar on top. Makes 30.
Source
The Nosher
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Passover-Friendly Rainbow Cookies
Rainbow cookies
Votes: 14
Rating: 3.57
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Course Dessert
Cuisine American
Ingredients
For the cake:
Course Dessert
Cuisine American
Ingredients
For the cake:
Rainbow cookies
Votes: 14
Rating: 3.57
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Instructions
  1. Preheat oven to 350 degrees. Grease your pans. Add parchment paper to bottom of each pan. Grease again and add light dusting of matzoh cake meal. Tap pan to remove any excess flour.
  2. Using a hand mixer (or whisk attachment to stand mixer), mix eggs and sugar until thick and yellow. Add crumbled almond paste and combine.
  3. Add melted butter (or margarine), matzoh cake meal, almond flour, salt and vanilla.
  4. Divide batter into 3 even amounts. (Try using a food scale if eyeballing is too difficult). Leave one plain. Add green food coloring to one batch of batter. Add red food coloring to the other batch of batter.
  5. Pour batter into prepared pans. Bake for 8-9 minutes, or until just set and no longer wet in the middle.
  6. Allow to cool completely.
  7. Place chocolate, shortening and pinch of salt in a glass bowl. Microwave for 30-second intervals until melted. Stir vigorously to ensure there are no clumps.
  8. Place a piece of parchment paper on top of a platter or baking sheet. Add red cake layer to parchment paper. Spread thin layer of raspberry jam. Top with white layer. Add another thin layer of raspberry jam. Top with green cake.
  9. Carefully spread half the melted chocolate on top. Place in refrigerator for 15-20 minutes or until completely hard.
  10. Turn over and spread remaining chocolate on other side. Place back in refrigerator for 30 minutes or overnight.
  11. Trim edges and slice into cookies.
Recipe Notes

Special equipment: 3 square baking pans, offset spatula, food scale

Source
JTA
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Pumpkin Chocolate Chip Mondel Bread
Mondel bread
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Cook Time 25-30 minutes
Ingredients
Cook Time 25-30 minutes
Ingredients
Mondel bread
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Instructions
  1. Place sugar and eggs in bowl of mixer.
  2. Beat until well mixed.
  3. Add oil, pumpkin and spices including vanilla.
  4. Mix until all is incorporated. Add flour, baking powder and salt. Mix well.
  5. Add chocolate chips and mix them in.
  6. Place a piece of parchment paper on tray.
  7. Make 3 semi/logs on tray. Dough will be sticky and will form into actual logs easier if you refrigerate for about 15 minutes.
  8. Form into 3 flat logs, smoothing sides.
  9. Bake in 350 degree oven for approximately 25 minutes. (dough should feel firm). This is a more cakelike mondel bread. It will not get hard and crispy.
  10. Let it cool for 10-15 minutes.
  11. Slice, top with cinnamon sugar and bake for additional 5 minutes.
  12. Let cool and enjoy!
Recipe Notes

Photo by Daniel Kucin Jr.

Source
Recipe courtesy Suzanne Kassel of The Mondel Broad Bakery
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S’mores Babka
S'mores Babka
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Course Dessert
Cook Time 30 minutes
Passive Time 30 minutes
Servings
babkas
Ingredients
For the dough
For the topping
Course Dessert
Cook Time 30 minutes
Passive Time 30 minutes
Servings
babkas
Ingredients
For the dough
For the topping
S'mores Babka
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Instructions
  1. To make the dough: Place the yeast and 1/2 teaspoon sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes. In a stand mixer fitted with a dough hook, mix together the flour, 1/3 cup sugar and 2 teaspoons vanilla.
  2. In a medium saucepan, scald the milk (bring almost to a boil, until milk is just simmering). Allow to sit for 1 minute to cool just slightly.
  3. With mixer on low, add the water-yeast mixture, milk and melted butter. Add eggs one at a time.
  4. When the dough begins to come together after 2 to 3 minutes, turn off the mixer and scrape down the sides. Raise the speed to high and mix for another 5 to 10 minutes until the dough is shiny, elastic and smooth. It may seem like a long time to mix, but the result is worth the wait. (You can also knead vigorously by hand for 10 minutes if you don’t have a stand mixer.)
  5. Place dough in a greased bowl with a damp towel on top. Allow to rise 1 to 2 hours.
  6. Prepare the 3 greased loaf pans.
  7. To make the crumb topping: Place all ingredients in a bowl. Using a wooden spoon, mix until crumbs form. Cut the dough into 3 equal parts (use a food scale for precision). Roll out one part into a rectangle. Spread with one-third each of the chocolate hazelnut spread, then marshmallow fluff, and then sprinkle with graham cracker crumbs and roll up along the shorter side.
  8. Once the dough is formed into a swirled log, cut it straight down the middle so the filling is exposed. Cut 1/2 inch off each end. Layer each cut piece on top of one another and twist. Place in a greased loaf pan.
  9. Repeat with the other 2 pieces of babka dough. Lightly drape a kitchen towel over the top of pans.
  10. Allow to rise another 30 minutes. Preheat oven to 350 F. while the dough rises. Top with crumb topping. Bake for 30 minutes.
  11. Allow to cool for 5 to 10 minutes. Using a butter knife, loosen sides of the babka from the pan and place on a wire rack to cool. Makes 3 babkas.
Recipe Notes

Suggested equipment: stand mixer, 3 medium sized (8  1/2-by-4  1/2) loaf pans.

(Shannon Sarna is the editor of The Nosher.)  

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
Shannon Sarna, The Nosher
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Strawberry and Cream Rugelach Recipe
Strawberry and Cream Rugelach
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Course Dessert
Cook Time 20-25 minutes
Ingredients
For the dough:
For the strawberry filling
Course Dessert
Cook Time 20-25 minutes
Ingredients
For the dough:
For the strawberry filling
Strawberry and Cream Rugelach
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Instructions
  1. Add your cubed butter and flour to your mixer with the paddle and attachment and mix until the butter is broken up well and the mixture looks like wet sand.
  2. To the mixing bowl, add in the salt, cream cheese, sour cream and sugar. With the paddle attachment on medium speed, mix everything together quickly, until the mixture is crumbly, wet and mostly coming together.
  3. Turn the dough out onto a sheet of foil, press down on it slightly, and form the dough into a thick disk. Wrap the disk tightly in the foil and chill in the refrigerator for 1 hour.
  4. Make the filling: Using a stand mixer fitted with paddle, beat the sour cream, cream cheese, sugar, vanilla and salt on low speed until smooth, about 1 minute. Scrape down the sides of the bowl, add 1/4 teaspoon of lemon juice and mix to combine. Taste filling — add more juice if needed. Transfer to a bowl, cover with plastic and refrigerate until ready to use.
  5. When your dough has chilled, preheat your oven to 375 F. and line a few baking trays with parchment paper.
  6. Sprinkle the parchment paper with some raw sugar.
  7. Remove the dough from the fridge and unwrap the dough. Flour your work surface extremely well, roll the dough into a ball, then press it down until it’s about 3/4-inch thick. The sides may crack a bit at first, but just keep working it until you have a smooth sided disk, adding more flour as needed.
  8. Roll the dough out into a 13- to 14-inch circle of even thickness.
  9. Fold the dough into a half-moon and use a pizza cutter or sharp knife to cut away any uneven sides, as you want the circle to be as symmetrical as possible for even cookies. Unfold the dough so it’s a full circle again.
  10. Brush the dough with the cheese filling and then top with the strawberry jam. Swirl the jam over the cheese.
  11. Use a pizza cutter or sharp knife to cut the circle into 16 equal-sized wedges.
  12. Roll up each wedge, starting with the bigger side, tightly and carefully, to make the classic rugelach shape. Place the rugelach seam side down onto your parchment.
  13. Brush each cookie with egg wash and sprinkle with raw sugar.
  14. Bake for 20-25 minutes, rotating the trays halfway through baking, until the cookies are a nice golden brown. Allow to cool before moving and serving.
Recipe Notes

These will store well in an airtight container for up to 1 week at room temperature, and will freeze well for up to 3 months.

Chaya Rappoport is the blogger, baker and picture taker behind retrolillies.wordpress.com. Currently a pastry sous chef at a Brooklyn bakery, she's been blogging since 2012 and her work has been featured on The Feed Feed, Delish.com, Food and Wine and Conde Nast Traveler.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
By Chaya Rappoport/The Nosher
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You Can Make An Entenmann's Danish at Home (And You'll Never Look Back)
Raspberry Danish Twist
Votes: 36
Rating: 3.83
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Course Dessert
Cuisine American, Jewish
Cook Time 25-30 minutes
Ingredients
For the danish:
For the icing:
Course Dessert
Cuisine American, Jewish
Cook Time 25-30 minutes
Ingredients
For the danish:
For the icing:
Raspberry Danish Twist
Votes: 36
Rating: 3.83
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Instructions
  1. Grease two 8-by-6 baking dishes and line with parchment paper. You can also make one large danish in a 9-by-11 baking dish.
  2. Heat the milk until warm to the touch but not too hot, about 100 F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly; if it doesn’t, your milk may have been too hot or too cold and it is best to start again.
  3. In the bowl of a stand mixer with a paddle attachment, combine the flour, salt and vanilla powder. Alternatively, you can make the dough by hand; you will just need to mix and knead for longer.
  4. Add the milk and yeast mixture to the dough, along with the 2 eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook toward the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.
  5. Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size, 1-2 hours, depending on the temperature in your kitchen.
  6. Once the dough has risen, punch it down and divide it in half. You can make two 8-by-6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one-half of the dough and divide it into 3 equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel and let the dough rise again for another 15-20 minutes.
  7. Preheat the oven to 350 F. Add the jam to the danish.
  8. Between the 3 strands of dough, you’ll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart and, with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.
  9. Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small Ziploc bag with the icing, and snip off a small piece of the corner to ice in any design you prefer.
Recipe Notes

This recipe can be made one day ahead of time, rewarmed and iced prior to eating. Keeps for 2 days in an airtight container at room temperature.

(Sonya Sanford is a chef, food stylist, and writer based out of Los Angeles.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

Source
Sonya Sanford, The Nosher
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