Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (276 page)
5.
Prepare filling. Refrigerate 1
1
â
2
hours to overnight.
6.
Lightly butter 2 baking sheets. Beat 1 egg with a pinch of salt in a small bowl to use as glaze.
7.
On a cool floured surface, roll out dough into a 10 Ã 15-inch rectangle, flouring often. Whisk filling. Spread it over dough, leaving a 1-inch border on one long side. Sprinkle raisins evenly over filling. Brush plain border with egg glaze. Roll up dough from opposite long side like a jelly roll. Press roll of dough along egg-brushed border to seal.
8.
Trim ends. Cut a 1-inch slice of rolled dough. Using rubber spatula, set slice on buttered baking sheet, with more narrow side of slice (side that was pressed with knife) facing down. Slice remaining dough; set slices about 2 inches apart on sheet. Work quickly so dough will not become too soft. Press any uneven slices into an even round shape.
9.
Let rolls rise uncovered in a draft-free area about 30 minutes. Preheat oven to 400°F.
10.
Bake rolls on center rack of oven. If there is room for only 1 baking sheet on center rack, bake in 2 batches. Bake them at 400°F 12 minutes. Reduce oven temperature to 350°F. Bake 10 to 12 more minutes or until rolls are golden brown. Transfer to a rack; cool slightly. Serve warm or at room temperature.
3
â
4
cups
Spread this on a yeast dough or challah dough and roll it up to make luscious sweet rolls, such as
Rich Cinnamon Rolls with Raisins
. You can use it to fill cream puffs and it's good in fruit tarts or pies too, especially those made with apples or pears. Spread this filling in a tart or pie shell, then top with the fruit. You can keep this filling for 2 days in the refrigerator.
5 large egg yolks
6 tablespoons sugar
3
â
4
teaspoon ground cinnamon
2 tablespoons plus 2 teaspoons cornstarch
1
1
â
2
cups milk
1.
Whisk egg yolks in a medium bowl. Add sugar and cinnamon; whisk until blended. Lightly whisk in cornstarch.
2.
Bring milk to a boil in a heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return to saucepan. Cook over medium-low heat, whisking constantly, until mixture is very thick and barely comes to a boil; it will be too thick to bubble. Cook over low heat, whisking constantly, 1 minute. Do not overcook or yolks will curdle. Remove from heat. Transfer to a bowl; dab with a small piece of butter to prevent a skin from forming. If not using immediately, cover with a piece of plastic wrap directly on the surface of the filling. Let cool slightly, then refrigerate.
 or
Â
The recipe for these scrumptious pastries came about as a result of a request from several students at a class I taught on Jewish breads. The filling is simply a sprinkling of chocolate chips, cinnamon, and sugar, and the dough comes together easily in a mixer. Make them pareve or dairy, according to how you'd like to serve them. They're great for breakfast, brunch, or coffee breaks.
1 envelope dry yeast (
1
â
4
ounce or 2
1
â
2
teaspoons)
1
â
4
cup warm water (110°F)
5 tablespoons plus 1 teaspoon sugar
2 cups all-purpose flour
1 teaspoon salt
3 large eggs
1
â
2
cup (1 stick) butter or margarine, 6 tablespoons cut into 12 pieces, room temperature, or vegetable oil
2 teaspoons ground cinnamon
1 cup semisweet or bittersweet chocolate chips
1.
In a small bowl sprinkle yeast over water; add 1 teaspoon sugar. Let stand 10 minutes or until foamy. Stir yeast mixture.
2.
Put flour into bowl of mixer; make a well in center. Add salt, 1 tablespoon sugar, and 2 of the eggs. (Keep third egg in refrigerator to use as glaze.)
3.
Mix ingredients in center of well briefly with dough hook of mixer. Add yeast mixture. Mix at low speed until mixture comes together into a dough, pushing in flour occasionally. Scrape down mixture. Continue beating on medium speed about 12 minutes or until dough is very smooth. Add butter pieces or 6 tablespoons oil. Beat on low speed, scraping down dough often, just until butter is blended in. Dough should be soft; if it is dry, beat in 1 tablespoon water.
4.
Lightly oil a medium bowl. Place dough in oiled bowl; turn dough over to oil surface. Cover with damp towel or plastic wrap; let dough rise in a warm draft- free place about 1
1
â
2
hours or until nearly doubled. Gently turn dough over several times to knock out air. Return to bowl. Cover and refrigerate at least 4 hours or overnight.
5.
Lightly butter 2 baking sheets. In a small bowl beat 1 egg with a pinch of salt to use as glaze.
6.
Mix cinnamon with remaining 4 tablespoons sugar. Melt remaining 2 tablespoons butter. On a cool floured surface, roll out dough into a 10 Ã 15-inch rectangle, flouring often. Brush dough lightly with melted butter or oil. Sprinkle evenly with cinnamon-sugar, then with chocolate chips. Brush plain border with egg glaze. Roll up dough from opposite long side like a jelly roll. Press roll of dough along egg-brushed border to seal.
7.
Trim ends. Cut a 1-inch slice of rolled dough. Using rubber spatula, set slice on buttered baking sheet, with more narrow side of slice (side that was pressed with knife) facing down. Slice remaining dough; set slices about 2 inches apart on sheet. Work quickly so dough will not become too soft. Press any uneven slices into an even round shape.
8.
Let rolls rise uncovered in a draft-free area about 30 minutes. Preheat oven to 400°F with rack in center of oven.
9.
When baking rolls, set baking sheet on center rack; if necessary, bake in 2 batches. Bake them 12 minutes. Reduce oven temperature to 350°F. Bake 10 to 12 more minutes or until rolls are golden brown. Transfer to a rack; cool slightly. Serve warm or at room temperature.
 or
Â
These lemon-glazed sweet rolls make a welcome treat on Shabbat morning or at a festive brunch. You can bake them ahead and freeze them.
1 envelope dry yeast (
1
â
4
ounce or 2
1
â
2
teaspoons)
3 tablespoons warm water (110°F)
1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon salt
3 large eggs
1 large egg yolk
2 teaspoons grated lemon rind
7 tablespoons butter or margarine, cut into 14 pieces, room temperature, or vegetable oil
Poppy Seed Filling for Sweet Rolls
1.
In a small bowl sprinkle yeast over water; add
1
â
4
teaspoon sugar. Let stand 10 minutes or until foamy. Stir yeast mixture.
2.
Put flour into bowl of mixer; make a well in center. Add salt, remaining 2
3
â
4
teaspoons sugar and whole eggs.
3.
Mix ingredients in center of well briefly with dough hook of mixer. Add yeast mixture. Mix at low speed until mixture comes together into a dough, pushing in flour occasionally. Scrape down mixture. Add egg yolk; beat until blended. Continue beating on medium speed about 12 minutes or until dough is very smooth. Add lemon rind and butter pieces. Beat on low speed, scraping down dough often, just until butter is blended in. Dough will be soft.
4.
Lightly oil a medium bowl. Place dough in oiled bowl; turn dough over to oil surface. Cover with damp towel or plastic wrap; let dough rise in a warm draft- free place about 1
1
â
2
hours or until nearly doubled. Gently turn dough over several times to knock out air. Return to bowl. Cover and refrigerate at least 4 hours or overnight.
5.
Prepare filling. Refrigerate 1 hour to overnight.
6.
Lightly grease 2 baking sheets. On a cool floured surface, roll out dough into a 10 Ã 15-inch rectangle, flouring often. Spread filling over dough, leaving a 1-inch border on one long side. Roll up dough from opposite long side like a jelly roll. Pinch roll of dough along edges to seal.
7.
Trim ends. Cut a 1-inch slice of rolled dough. Using rubber spatula, set slice on baking sheet, with more narrow side of slice (side that was pressed with knife) facing down. Slice remaining dough; set slices about 2 inches apart on sheet. Work quickly so dough will not become too soft. Press any uneven slices into an even round shape.
8.
Let rolls rise uncovered in a draft-free area about 30 minutes. Meanwhile, prepare glaze.
9.
Preheat oven to 400°F. Bake rolls in center rack of oven 12 minutes. Reduce oven temperature to 350°F. Bake 10 to 12 more minutes or until rolls are golden brown. Transfer to a rack; cool slightly. Spread with glaze while still warm. Serve warm or at room temperature.
