jewish baking Archives - Splash of Sherri

funfetti challah with sprinkles

Posted on June 29, 2020 by Sherri

What do you get when you mix a ton of colorful rainbow sprinkles with challah dough? A funfetti challah with sprinkles that’s as delicious as it is beautiful, perfect for Pride Shabbat (or any Shabbat really!) and to keep the party going made even more delicious on Sunday when turned into French toast! When you slice into it, there’s a gorgeous watercolor effect that happens where the sprinkles melt into the dough. Don’t you just love sprinkles and the magic they create? Not to mention the smiles they bring!

I’d like to tell you I have a great story for why I added sprinkles to my challah like maybe my bubbie worked in a sprinkle factory, but I don’t. She did work in a bakery though. I was asked to make a video for a rainbow challah for Pride Shabbat, but it’s such a potchke (Yiddish meaning something that’s fussy). I suggested doing a demo for a funfetti challah with sprinkles instead. I knew most of the people viewing would be first time or novice bakers and I wanted them to have a successful experience they would feel proud of. Baking bread can be a little intimidating, and I didn’t want to overwhelm anyone.

That’s what inspired me to make this gorgeous watercolor challah for Pride and of course anytime you want to put a smile on someones face. It’s a fun and colorful way to grace your table. Fyi, the sprinkles I use are from Sweetapolita.com. They are crisp and crunchy, not waxy like store bought. Full disclosure, I’m a sprinkle snob! More about that later, in the meantime – Enjoy!

ingredients
1 cup warm water
2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ vegetable oil (I use extra light olive oil)
2 extra-large eggs* plus 1 additional egg yolk (large will be fine too)
2 teaspoons vanilla extract
4 to 4 ½ cups all-purpose flour
3/8 cup rainbow sprinkles plus more for sprinkling on top
1 tablespoon fine kosher salt
egg wash
1 egg, splash of water, pinch of salt and pinch of sugar beaten together.

directions:
In a large mixing bowl (or bowl of a stand mixer with the paddle attachment) add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. If your yeast doesn’t bloom (bubble), it is not fresh and your bread won’t rise. Start again if this happens.

Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. After the addition of 3 ½ cups, add in the sprinkles. Then continue to add flour until the dough comes away from the sides and is no longer sticky. That’s when you know it has enough flour.

I mix the dough by hand and then when it’s time to knead it, I knead it right in the same bowl. That’s the way I learned and it keeps the mess down. Knead the dough for 5 minutes or until the dough springs back when touched.

Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place on a sheet pan lined with parchment paper. Brush each challah with egg wash and let rise for 1 hour in a warm place.

30 minutes before ready to bake, set oven rack to the center of the oven and preheat to 350 degrees. Before placing in the oven, brush with egg wash again and sprinkle the top with rainbow sprinkles.

Bake at 350 for 20 to 25 minutes or until light golden brown. It’s done when golden brown and sounds hollow when you tap on the bottom. You can also use a cake tester or bamboo stick to check for doneness.

*I always bake with extra-large eggs. My mother did and I find I get great results. Ina Garten, the Barefoot Contessa, does as well and if it’s okay with Ina, it’s okay for me! If you only have large eggs, that will be just fine. Your recipe may take a bit less flour.

incredible chocolate chip coffee cake

Posted on May 22, 2020 by Sherri

Recently I posted a photo of my mom’s incredible chocolate chip coffee cake on Instagram. I didn’t share the recipe at the time because I hadn’t taken many photos of it, then before I knew it, it was gone! So, I had to bake another one (tough job writing a food blog – right!). FYI… the name “coffee cake” implies it’s something to go with coffee, and just like that we are given permission to eat cake for breakfast! One thing I know for sure, my mom never needed an excuse to eat cake – or permission!

She made THE BEST chocolate chip coffee cake ever. It has a lot of cinnamon, it’s moist and delicious, decadent, loaded with a ridiculous amount of chocolate chips, and sour cream. It was something she always had in her freezer, ready for company and definitely her friends. They were all amazing ladies and bakers who definately ate a lot of coffee cake – of that I’m sure! She and her friends were always baking and exchanging recipes as if they were trading cards – they were adorable. My sisters and I lovingly referred to them as the Golden Girls, just like the sassy women of the tv show with the same name. Instead of cheesecake, their vice was coffee cake!

On the corner of the recipe card my mother wrote “incredible” and “everyone loves this”. She told me everyone wanted her coffee cake recipe but she wasn’t sure she wanted to share this one, she liked being a local celebrity and didn’t want to share the spotlight! My mom was so funny, and always right! I debated sharing it as well!

It’s just the right Maj Jong snack cake, something to bring to a neighbor or these days when your hair salon re-opens! It’s picture perfect for a brunch buffet, quick, easy, and very versatile. I’m so glad I baked this for myself on Mother’s Day. It brought my mom right into my kitchen where we enjoyed a cup of coffee and her delicious cake! Enjoy!

ingredients
1 ½ sticks unsalted butter at room temperature
1 ¼ cups granulated sugar
3 extra-large eggs at room temperature
1 ½ cups sour cream left out on the counter at the start of prep
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 ½ cups all-purpose flour (or cake flour)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

the streusel filling and topping
1 cup semi-sweet chocolate chips (optional)
½ cup chopped pecans or walnuts (optional)
½ cup brown sugar
3 teaspoons cinnamon
2 teaspoons cocoa powder (I use Hershey’s)
¼ teaspoon salt

important note before we get to the directions:
1. You have to cream the butter and sugar until light and fluffy – that’s key. If you don’t have a mixer, use a whisk and get to work! 2. Sift the dry ingredients, it really makes a difference in the crumb and lightness of the cake. If using cake flour, skip this step.

directions
Preheat the oven to 350 degrees F. prepare with parchment and spray a 10”springform pan, or 10-inch tube pan (spray only) or two loaf pans, or a 9 x 13 rectangular pan*

for the streusel
Into a medium size bowl add the brown sugar, cinnamon, cocoa powder, salt and chopped pecans (if adding) mix together and set aside.

Divide the chocolate chips into two bowls, one containing one cup which will be added to the center of the cake, and in the other ½ cup which will be sprinkled on the top.

In a medium size bowl, sift together the flour, baking powder, baking soda, and salt and set aside. In the bowl of a stand mixer cream the butter and sugar for 3 to 4 minutes, until light in color and fluffy. Add the eggs 1 at a time, then add the vanilla and sour cream. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Don’t overmix, it will deflate the batter.

Spread ½ the batter into the prepared pan and lightly spread it out with a spoon. Sprinkle with 3/4 cup streusel. Scatter 1 cup of the chocolate chips on top. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel and chips on top. Bake for 50 to 60 minutes (depending on the pan size) or until a cake tester comes out clean. I break it down at the end of the recipe – see below

*My mom always made it as a cake in a 10” spring form cake pan which is how I like to do. But I have baked it in every pan listed below with great success. Let cool in pan on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Prepare baking pans with cooking spray and line with parchment paper. Baking times vary per pan size but in all always test for doneness with a cake tester or wooden skewer

recipe notes:
I have baked this recipe in various sized pans,* tried it with low-fat and regular sour cream, with and without nuts, and recently with cake flour instead of all-purpose only because that’s all I could find in the grocery (p.s. it turned out AMAZING!). The cake is so rich and delicious I don’t notice that much difference between the regular and low-fat sour cream, so if you want to save some calories, go for it. But you decide and let me know what you think. The only change I made to her original is adding a little almond extract, because I love it, but feel free to omit for a more traditional cake.

optional pan sizes
10” spring form or cake pan lined with parchment on the bottom, sprayed with cooking spray bottom and sides – bake for 50 to 60 minutes
10” Tube pan spray with cooking oil – bake for 55 to 65 minutes – let it cool completely so it will still look pretty on top when you take it out.
2 (9”x5”) loaf pans sprayed with cooking spray bottom and sides – bake for 50 to 60 minutes – let it cool completely so it will still look pretty on top when you take it out.
3 aluminum throw away loaf pans (3.75 x 8) – bake for 35 to 40 minutes no parchment liner needed
9×13 rectangular cake pan, line the pan with parchment both vertically and horizontally leaving a little hanging over to make it easy to take out, spray with cooking spray – bake 40 to 45 minutes

incredible chocolate chip coffee cake ingredients

the new passover bagel

Posted on April 12, 2020 by Sherri

This year I tried a new Passover bagel recipe. It’s unlike any other I have tried before. Why is this bagel different from all other bagels? Sorry, but I think you knew I just had to go there! For one thing it’s made with almond flour making them gluten free. It’s not like a big crusty and doughy bagel made with flour and yeast, but it can’t be – no yeast or flour! However, using just a few Passover friendly ingredients I was able to bake something that was the perfect addition to our Sunday morning breakfast. It’s crusty on the outside and a little chewy on the inside which gives that bagel feel. You won’t believe it!

The Passover bagels we all know and love during this holiday are really more like rolls or popovers than a bagel. They are really good, but not a bagel as much as we try to convince ourselves they are! These are much more like a bagel and they are even boiled first. When I made them this morning I could not wait to share them with you. They get a big thumbs up from my family and if only we had lox in the house it would have be a win, win! But, we did have TempTee cream cheese so no complaints!

They are really easy to make and once you get the hang of it, the second time around is even easier. It took me about 20 minutes to get the dough ready and boil them so not too bad. Baking was under 30 minutes which was great. All in all worth the 45 minutes start to finish with an end result of 6 delicious Passover bagels. They are best warm from the oven, but what isn’t? I really liked it toasted (which I definitely recommend for any leftovers the next day). My son thinks they will be great as bagel chips, I’ll have to get back to you on that. The recipe only makes six and they all disappeared in minutes, so no leftovers today to try that out.

One of the fun things about Passover is we make different foods we don’t ordinarily during the year. This makes them more special and boy do we have to be creative about it! The new Passover bagel is proof of that! I hope you give this recipe a try – I think you’ll really like it. Happy Sunday everyone…..Enjoy!

Ingredients
3 cups blanched almond flour
1 cup potato starch (or tapioca starch)
2 teaspoons baking powder (kosher for Passover)
2 tablespoons. honey
2 tablespoons apple cider vinegar*
1 ½ teaspoons kosher salt
2/3 cup warm water
1 egg (or yolk only) – for egg wash
Toppings: everything bagel spice, sesame seeds, Poppy seeds, or other favorite bagel topping

set up
1. Line a baking sheet with parchment paper and set aside.
2. Set your rack in the center of the oven and preheat oven to 350° F
3. Set a large shallow pot of water filled ¾ full on the stove and bring to a boil. By the time you are done with the dough it should be boiling. Once it comes to a boil reduce the heat so you have a gentle boil.

time to make the bagels…
In a large bowl combine all the dry ingredients until well incorporated and there are no lumps. In a second bowl or large measuring cup, combine all wet ingredients (except the egg) and mix by hand until honey looks dissolved. Make a well in the center of the dry ingredients and mix in the wet until a smooth dough forms. It feels like a moist playdoh. Let it rest for a couple of minutes.

Divide the dough into 6 equal portions which will be a little over ½ cup each. Roll each piece into a ball and then flatten slightly. Press your index finger into the center and make a hole. The dough is pliable enough to pick up and form it from both sides. Repeat with each bagel.

Carefully drop bagels into the simmering water and wait until they float to the top. This takes about 30 seconds to a minute. Gently remove with a slotted spoon and arrange them on the prepared baking sheet. Continue with all of the bagels.

Bake the bagels for 10 minutes.

Remove bagels from oven and brush with beaten egg or egg yolk (whichever you are using) and topping. It’s best to brush and top one bagel at a time so the seeds will stick.

Return bagels to the oven and cook for 20-25 more minutes until golden brown. Remove from oven and allow to rest for 10-20 minutes before serving. Some sites say this allows for them to firm up a bit. If there are leftovers the next day, toasting is best.

*a few sites say you can omit the cider vinegar bit I think you need it. Speaking of sites, I have adapted this recipe from various sites all extremely similar or the same I don’t have a clue which one created it. So here is a shout out to just a few I looked at. www.kiwiandcarrot.com www.koshereveryday.com and www.healthstartsinthekitchen.com if you are the original creator, please take a bow!

flourless almond cake

Posted on April 7, 2020 by Sherri

This flourless almond cake is one of best cakes I have ever tasted and perfect for the Passover holiday. It has 8 ingredients doesn’t need any fancy equipment, is gluten free, extremely delicious, and comes together in less than 10 minutes plus baking time. If I had to compare it to anything I would say it tastes like a big moist almond macaron – and there’s nothing wrong with that!

I don’t usually change ingredients the first time I try a new recipe. However, I misread how much sugar to put in and used less than called for and it was perfect. I love when there are happy accidents! I also sprinkled one less tablespoon of sugar on top just because I was being frugal, and it tasted just right! The sugar and almonds on top add a nice crunch in contrast to the moist and dense cake. All-in-all my family gave this cake a 10 and I agree.

I adapted it from Christopher Kimball’s Milk Street. It’s a take on a Spanish Almond Cake (Tarta De Santiago) and originally contains citrus and cinnamon. On the show, they made two different almond cakes and the minute I saw them, I thought they would be perfect for Passover, and I was right. I can’t wait to try the other one – spoiler alert, it has chocolate in it!!!!!! Serve with lightly sweetened non-dairy whipped cream and some berries. Have a sweet holiday and as always – Enjoy!

ingredients
1 scant cup sugar (meaning 1 tablespoon less than a cup)
3 extra-large eggs plus 3 extra-large egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
½ teaspoon kosher salt
2 ½ cups blanched almond flour
2 tablespoons turbinado or demerara sugar
1/3 to 1/2 cup sliced almonds
optional: serve with lightly sweetened non-dairy or dairy whipped cream and berries

Since it’s tough to get some ingredients, I’ve started adding substitutions and options on my posts at this time: large eggs will work fine too, I only keep extra-large in my house because that’s all my mom used so I do too. If you don’t have kosher for Passover extracts you can skip it all together but then when making it any other time of year, add it. If you don’t have turbinado or demerara sugar you can swap in white sanding sugar or 1 tablespoon regular table sugar. You can also use an 8” pan if you don’t have a 9” it will just be higher which is fine, just sprinkle with 1/3 cup almonds instead of 1/2 cup.

directions
Preheat oven to 350 degrees and set the rack to the center of the oven. Line the bottom of a 9 inch round cake pan with parchment paper and spray sides and bottom with cooking spray. You may also brush with oil if you would like.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously (about 1 minute) until well combined and frothy. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan then sprinkle with the turbinado sugar and then the sliced almonds.

Bake 40 to 50 minutes or until the top is lightly browned and the crust feels firm in the center when pressed. Let the cake cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a place. Remove the pan and parchment then re-invert onto a serving plate. Let the cake cool completely before serving.

everyday challah

Posted on March 24, 2020 by Sherri

Last week I made an easy and delicious everyday challah. Nothing brings me more peace than baking challah on Friday morning. Last Friday was especially welcome and in some way much needed therapy. There are so many changes in all of our lives right now. Like everyone else, I am doing my best to find the constants that will keep my spirits up and some sense of normal in what we are all calling our new normal.

Baking challah every week is one of those constants. Imagine my frustration when I realized I was low on bread flour which is what I ordinarily use for my weekly recipe. http://www.splashofsherri.com/2014/03/29/whats-cooking-today/ It also calls for 6 eggs which I just couldn’t spare. I needed a recipe that would utilize all-purpose flour and fewer eggs. Then I remembered not only do I have one, but I created one that’s amazing!

A couple of years ago I was asked to create an easy challah recipe for a Shabbat Across America event here in Columbus. The parameters given to me were: it had to be something 500 people could effortlessly put together, utilize limited and simple ingredients, was easy to handle, and to keep in mind most people attending had never baked before.

I tested several recipes, baked and tasted many challahs (tough job!) then came up with something I adapted to fit the criteria. The result is what I call an everyday challah because it’s so easy, you will want to make it everyday! It’s so soft and cakelike, has a great chew, is easy and quick to put together, and is very delicious! FYI, the challah bake was a huge success. Everyone had an amazing time and went home with 2 delicious challahs to share with their family. That made me very happy.

Moral of the story, sometimes it’s okay to shake up your routine. It might even mean you will find an old favorite recipe to bake and enjoy. I’m sharing the recipe today (on a Monday) not only because I had a request to share it after posting it on Instagram, but because challah is comforting every day of the week and right now, we need all the comfort we can find, anywhere we can find it. I hope you will give this easy and delicious everyday challah a try, it’s sure to bring some comfort to your day. Enjoy!

*Just a quick note* If you don’t have the suggested ingredients here’s how you can sub…For the oil, you can use whatever oil you have in the house as long as it’s not flavored (that’s a whole different post!). Egg size is flexible too, you will just need to add a couple extra tablespoons of flour for larger eggs. If you only have honey in the house (no sugar) sub equal amounts but you will need to add an extra 1/8 to 1/4 cup of flour to compensate for the extra moisture.

ingredients
1 cup warm water
1 package or 2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ cup vegetable oil (I always use regular or extra light olive oil)
2 large eggs
3½ to 4 cups all-purpose flour
2½ teaspoons fine kosher salt

Egg wash before baking: 1 egg, splash of water, pinch of salt and pinch of sugar beaten together and brushed on the bread. Alternative: in lieu of egg wash, you can brush the challah with oil
Sesame or poppy seeds (optional)

directions:
step 1: In a large mixing bowl, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. Helpful tip: When the yeast bubbles, that is what is referred to as yeast blooming. If your yeast doesn’t bloom, it is not fresh and your bread won’t rise.

step 2: Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. If it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.

step 3: Knead the dough for 5 minutes or until the dough springs back when touched.

step 4: Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

step 5: Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place in tin sprayed with oil. Alternatively you can place on a sheet pan lined with parchment paper.

step 6: Let rise for 1 hour in a warm place. Brush each challah with egg wash, leave plain or sprinkle with sesame or poppy seeds.

30 minutes into the rise time, set oven rack to the center of the oven and preheat to 350 degrees.

step 7: Bake at 350 for 25 to 35 minutes or until golden brown. When baking in a loaf tin, you can use a toothpick or cake tester to check if it’s done. If you place it on a sheet pan lined with parchment, it is done when golden brown and sounds hollow when you tap on the bottom. Now it’ time to enjoy your easy and delicious everyday challah!