View of Shabbat - June 1st

Friends, sometimes you just have to go back to the basics.

Especially after all that DAIRY last week.

We needed some basic challah.

Plus, it's my birthday tomorrow... so there were more pressing things to bake.

Shabbat Shalom from our bayit to yours!

Challah Cinnamon Rolls

It's probably because I've got Sufganiyot on my mind, but here's another non-challah recipe for you all :)  This one is PRACTICALLY challah, so I feel like it counts.  The Hazz and I are visiting my mom this week and needed some seriously delicious brunch food.  Enter Challah Cinnamon Rolls.

Use my regular half batch recipe (or your own personal challah recipe) but add 1 tsp vanilla to the dough.  Proceed as usual.  When the dough has doubled in bulk, take half the dough.  Roll out on a floured surface in as square of a shape as you can.  Melt 4 tbsp (half a stick) of margarine or butter in the microwave.  Brush over the dough and sprinkle LIBERALLY with cinnamon and sugar.  Roll the dough slowly, being careful to avoid any air bubbles.

With a sharp, serrated knife, cut in sections about an inch and a half long.  Place in a greased cake pan.  We placed between 6 and 7 in a pan.

Bake as normal, 350 for about 30 minutes or until golden brown.  Check about 10 minutes in to make sure none of the rolls have opened up too far.

While the rolls are baking, mix a frosting of powdered sugar, milk, and 1/2 tsp of vanilla until the mixture is smooth but not runny.  If too runny, add powdered sugar; if too thick, add more milk.  Add a dollup of the frosting to each rolls and then spread with a knife.

Enjoy!  Who knew challah could do this too!?!?!?!

Sufganiyot (Hanukkah Doughnuts)

Last week, I shared with you Sufganiyah Challah, a guest post from the awesome Leigh Ann.  Well, you're in luck today, haverim, because I'm just going to give you my sufganiyah recipe.

Now, in the interest of full journalistic integrity, this is my first Hanukkah making sufganiyot... and I love it!  Well, I don't love the smell of oil lingering in my hair.  But I love making them!  They're such fun little pockets of sugary, oily deliciousness.

I did a little research (both in person and online) about brachot for sufganiyot.  Apparently, there is some argument in the Talmud that any thick dough (not runny) should have hamotzi even if it is fried rather than baked.  It is a bit weird to my rational side to say mezonot on a yeasty sufganiyah when the dough was actually really, really close to challah dough.  I'd love anyone's thoughts on this :)  Anyway, here's the recipe already; I've yacked enough...

2 1/2 tsp active dry yeast or .6 ounces (1/3 cake) fresh yeast (I used fresh)
1/4 c warm water
2 eggs
1 1/2 c orange juice (take out of the fridge a little early, like while the yeast is proofing)
3/4 c sugar plus more for dusting
1/2 tsp salt
6 tbsp margarine (softened in the microwave)
5 c all-purpose flour
oil for frying (I used canola because it's what I had)
jam/jelly

Mix together the water and the yeast with a pinch of sugar.  Let proof until foamy, about 10 minutes.  Add the eggs.  Add a little of the flour and the orange juice and margarine (I add the flour to prevent any curdling and buy some time).  Add the rest of the flour, salt, and sugar.  Mix by hand or with a stand mixer until a ball forms.  It will be a little tackier than challah but should not be sticky.

Let rest until doubled close to bulk (I didn't let mine completely double) in an oiled bowl covered in plastic wrap.

Roll out the dough to a little less than a 1/2 inch thick.  Using a cookie cutter, biscuit cutter, or (if you're like me) a sturdy edged disposable cup you filched from your synagogue somewhere, cut into circles.  Place on wax or parchment paper and let rest about 1/2 hour.  Yield should be about 3 or 3 1/2 dozen. (YIKES!)

Heat 2-3 inches of oil in stock pot.  This is the hardest part for me, and maybe you should read some other instructions before listening to me.  I ALWAYS put the little buggers in too early.  Be patient.  Take your ugliest circle first to test the oil.  When the oil is truly hot but not spitting, fry until golden brown on both sides.

After dropping in your next batch, sugar those puppies with a bit more sugar (some people use powdered).

I've read that you can actually fill sufganiyot before frying, but I didn't try that.  I used a hair coloring solution bottle (a new one!) to fill mine, but a (new!) medicine syringe or special pastry tool would probably work better.  I was being resourceful.

A happy, healthy, and bright Hanukkah to you from our bayit to yours!

In case you're wondering, I bake other things too.

Special Passover Recipe: My Mother-in-Law's Meatballs!

This is a re-post from my "regular" blog; My Mother-in-Law's Meatballs!

These meatballs are even better on day 2!  Put entire pot in fridge.
Skim off fat before reheating.

Special Passover Review: Flourless Chocolate Cake With Dark Chocolate Glaze (dairy or pareve)

For our seders, I wanted a flourless, matzo-meal/cake meal free recipe for chocolate cake.  I love chocolate.  Here is the one I settled on because it was straight forward without any silliness of adding almond flour or cinnamon or espresso (all of which sounded great, I just really didn't have time).  I didn't do the glaze, but I'm sure it would be fabulous!

Here's my ONLY recommendation: FOLLOW THE DIRECTIONS!  I didn't do the parchment paper on the bottom and both cakes I made (one for seder and one for the next two final days of Passover) broke in half because a portion stuck to the bottom of my pan (I'm not lucky enough to have a springform pan for Passover... or I'm too cheap/frugal/thrifty).

I'm definitely making this cake again after Passover, though I'd like to try it with Earth Balance or Imperial Margarine rather than the K for P stuff.  It's so rich and fudgy and great with berries of any kind!

Happy Passover!

Special Passover Recipe: Broccoli Potato Kugel

It's Passover here at the Challah Blog Bayit, so no luscious, sweet braided hametz for us!  Instead, I bring you a tossed together Broccoli Potato Kugel, which we basically made because we had a bunch of broccoli in the house!

Ingredients
Florets (crowns) of 2-3 broccoli (you can save the stems for something else, the Hazz likes to eat the raw)
3-4 small-ish red potatoes, quartered
1 onion, diced
2 eggs, lightly beaten
About a quarter to a third cup matzah meal
A healthy dollop of Passover mayonaise (I made my own using this recipe, it was surprisingly easy)
Small amount of passover margarine (I used salted because that's what I had)
Salt to taste
Garlic powder to taste
Pepper (black or white) to taste

Method
I wasn't incredibly careful when I was doing this method, but here's what I did... Chop the Broccoli into small pieces (not too small to be manageable).  Boil or steam until soft (I used the microwave).  Blend in food processor or mash with a fork (this was quite a feat because our Passover Food Processor is only a 3 cupper... I had to do several loads).

Mix broccoli with beaten eggs.  Cut potatoes in chunks leaving skins on.  Boil until soft and roughly mix with margarine.  While potatoes are boiling, you can saute the onion (you could probably skip this step).

Mix the whole shebang together, adding the mayo, matzah meal, salt, pepper, and garlic powder.  Put in you desired kugel pan.  I actually used an 8x8 and then added the leftover into a glass pie pan so I could sample this.  Bake at 375 for 30-45 minutes until top is browned (my oven is terrible, and I never know if the temperature is really accurate).  My plan is to reheat and serve during 7th day for lunch!  Yum.

Hag Pesah Same'ah!

I kid (get it?) you not, I had to cut 3 pieces before I actually managed to take a sample photo because I kept getting distracted and eating my model piece!