Festive Meals Throughout the Holidays 2023

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Menolly
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Festive Meals Throughout the Holidays 2023

Post by Menolly »

I’m starting the thread a little late this year, but so far I only did some baking for the second night of Rosh HaShannah.

I tried a new challah dough recipe, which was very good. I also tried a new shape for the crown challah, which can use some improvement, but I think I know what I’ll do next year and updated my recipe accordingly.

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To make the crown challah, start with a standard 5-strand braid shaped loaf.

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Taking three smaller strands, make a small 3-strand braided loaf.
I find starting in the middle and then flipping the braid over to braid the other side turns out prettier.

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Taper the ends of the mini loaf and even out the middle.

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Keeping the mini loaf flat, roll it upon itself…

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…to generate this pretty rosette.

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The rosette is supposed to go along the side of the 5-strand loaf in the middle and then curve the larger loaf around it…

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But I had extra dough, so I made two rosettes and wound up with an oval.

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Allow to rise covered for 45 minutes.

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Brush with an egg wash and add desired toppings. Our household has folks who like toppings and others who don’t, so I made half with and without toppings.

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Fresh out of the oven.
Next time I’m going to make two smaller loaves, and bake them in round foil pans, so they don’t spread as much.

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The Apple Honey Upside Down Cake fresh out of the oven.

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It is so pretty…

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The cake calls for baking in a 9” round pan, but I prefer a taller cake so I made the full recipe and baked it in my 8”X3” round push pan, using the longer time of 70 minutes per the recipe. It came out lovely and tall with a tender crumb.

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The recipe calls for serving warm with whipped cream and a drizzle of additional honey. I found a slightly warm slice without the additions to be just fine.

A question for those who experiment more with baking recipes than I do. The apple honey cake uses 3/4 of a cup of buttermilk, making it dairy by kosher standards. It uses butter as well. I have no problem with that, as I don’t keep kosher. However, most honey cake I had in the past is parve, so it could be served with either meat or dairy.
If someone wants to make the recipe, I don’t suggest changing it as it is wonderful as is. However, I’m finding I’m missing the bitterness of the coffee in the cake. Do you think I can reduce the buttermilk to a half a cup, and replace the quarter cup with cooled brewed espresso? Or would that change the flavor profile too much?
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