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Easy Challah Bread
Bread & Baking Other

Easy Challah Bread

4.5

Prep
25 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
  3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
  4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
  5. 5 Punch down dough, and cut into 3 equal-sized pieces.
  6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
  7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
  8. 8 Take the strand farthest to the left, and move it over the new middle strand.
  9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
  11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

A Number-One Egg Bread
Bread & Baking American

A Number-One Egg Bread

4.5

Prep
25 min
Cook
40 min
Total
205 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 ½ cups of flour to make a sticky dough.
  4. 4 Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes.
  5. 5 Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil.
  6. 6 Cover dough with a damp cloth and let rise in a warm place until doubled in volume, about 1 ½ hours.
  7. 7 Punch down the dough and divide into thirds. Roll each piece of dough into a 12-inch long rope.
  8. 8 Braid the three strands together and seal the ends.
  9. 9 Transfer dough to a greased cookie sheet. Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set egg wash aside.
  10. 10 Let dough rise until doubled in volume, about 45 minutes.
  11. 11 Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with egg wash.
  12. 12 Bake bread in the preheated oven until golden, about 40 minutes. Cool on a wire rack.

By Kevin Ryan

Sweet Braided Bread
Bread & Baking American

Sweet Braided Bread

4.0

Prep
30 min
Cook
25 min
Total
130 min

Instructions

  1. 1 Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
  2. 2 Preheat the oven to 170 degrees F (75 degrees C).
  3. 3 Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
  4. 4 Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
  5. 5 Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
  6. 6 Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
  7. 7 Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
  8. 8 Turn off oven. Let braids rise in the warm oven for 45 minutes.
  9. 9 Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

By Jenn L

Mallorca Bread
Bread & Baking Caribbean

Mallorca Bread

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, 4 tablespoons butter, sugar, egg yolks, and salt; mix well.
  2. 2 Turn out dough onto a lightly floured work surface; knead for 5 minutes, adding more flour, a little at a time, until no longer sticky.
  3. 3 Grease a bowl. Add dough, cover with plastic wrap and a towel. Set dough aside to rise in a warm place for 50 minutes.
  4. 4 Grease a 9-inch square baking pan; set aside. Lightly punch down dough; knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons butter.
  5. 5 Roll up dough snugly from one short end; cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut sides-up. Cover with plastic wrap and a towel; set aside in a warm place for 40 minutes.
  6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until light brown, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer rolls to a platter; dust with confectioners' sugar.

By James

Panettone
Bread & Baking Italian

Panettone

4.9

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
  2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
  3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
  4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
  5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
  6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
  8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Russian Kulich
Bread & Baking European

Russian Kulich

4.5

Prep
50 min
Cook
35 min
Total
415 min

Instructions

  1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Stir dough to deflate, then stir in almonds and raisins.
  5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
  6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
  9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
  10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
  11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Hazelnut Yeast Twists
Bread & Baking American

Hazelnut Yeast Twists

Prep
45 min
Cook
25 min
Total
230 min

Instructions

  1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
  2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
  3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
  5. 5 Line 2 baking sheets with parchment paper and set them aside.
  6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
  7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
  8. 8 Proceed the same way with the remaining dough.
  9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
  10. 10 Preheat the oven to 350 degrees F (175 degrees C).
  11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
  12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

German Stollen
Bread & Baking European

German Stollen

3.0

Prep
30 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Line a baking sheet with parchment paper.
  6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  7. 7 Preheat oven to 375 degrees F (190 degrees C).
  8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
  9. 9 Serve and enjoy!

By Marianne

Cheese-Filled Easter Polish Bread (Babka)
Bread & Baking European

Cheese-Filled Easter Polish Bread (Babka)

Prep
30 min
Cook
40 min
Total
235 min

Instructions

  1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
  3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
  4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
  5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
  6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
  7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
  8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
  9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
  10. 10 Preheat oven to 350 degrees F (175 degrees C).
  11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Gluten-Free Cranberry Walnut Muffins
Bread & Baking American

Gluten-Free Cranberry Walnut Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
  3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
  4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
  5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

Best Babka
Bread & Baking European

Best Babka

4.8

Prep
45 min
Cook
40 min
Total
295 min

Instructions

  1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
  2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
  3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
  4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
  5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
  6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
  8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
  9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
  10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
  11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Safta Miriam's Passover Seven-Layer Cake
Dessert Other

Safta Miriam's Passover Seven-Layer Cake

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
  2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
  3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
  4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
  5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
  6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Chanukah Cookies
Dessert Other

Chanukah Cookies

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
  3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
  4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Hanukkah Star Challah
Dinner Other

Hanukkah Star Challah

4.3

Prep
60 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
  2. 2 When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
  3. 3 Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
  4. 4 Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
  6. 6 Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

By AMG

Sarah's Knish
Snack Other

Sarah's Knish

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
  2. 2 Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Add onions; cook and stir until onions softened and translucent, about 5 minutes.
  3. 3 Combine potatoes and onions in a large bowl; season with 2 teaspoons salt, sugar, black pepper, and garlic. Mash until smooth; set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. 5 Beat warm water, remaining 1/2 cup oil, 2 eggs, and remaining 1 teaspoon salt together in a large bowl; gradually stir in flour. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  6. 6 Divide dough into 3 even pieces; roll each piece out to about 9x13-inches, then cut each in half lengthwise. Divide and spread potato mixture down center of each dough strip. Roll each strip around filling; gently press to seal to make 6 logs.
  7. 7 Cut each log into 1-inch slices; place cut-sides down on the prepared baking sheet. Gently press edges of dough toward center of potato mixture to form a bun. Whisk 2 egg yolks and milk together in a small bowl; brush each knish with egg yolk mixture.
  8. 8 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Sarah Dipity

Cheese and Lemon Blintzes
Breakfast Other

Cheese and Lemon Blintzes

5.0

Prep
30 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
  2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
  3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
  4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Pecan Crusted Chocolate Truffle Pie
Dessert Other

Pecan Crusted Chocolate Truffle Pie

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
  3. 3 In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
  4. 4 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
  5. 5 Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

By springfield70

Walnut Rugelach
Dessert Other

Walnut Rugelach

3.0

Prep
30 min
Cook
15 min
Total
285 min

Instructions

  1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
  2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
  3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
  7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Pavlova with Winter Fruits
Dessert Other

Pavlova with Winter Fruits

5.0

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
  2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
  3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
  4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
  5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
  6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
  7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
  8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
  9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
  10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Rugelach with Currants and Walnuts
Dessert Other

Rugelach with Currants and Walnuts

Prep
65 min
Cook
30 min
Total
575 min

Instructions

  1. 1 Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  2. 2 Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  3. 3 Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  4. 4 Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  5. 5 Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  6. 6 Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  7. 7 Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  8. 8 Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

By A Newby

Pumpkin Sufganiot with Cranberry Jelly
Breakfast Other

Pumpkin Sufganiot with Cranberry Jelly

5.0

Prep
30 min
Cook
45 min
Total
375 min

Instructions

  1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
  2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
  3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
  4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
  5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
  7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
  8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
  9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
  10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Grandma's Hollandaise Sauce

Grandma's Hollandaise Sauce

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

By krissaumshotmailcom

Easy Extra-Lemony Hollandaise Sauce

Easy Extra-Lemony Hollandaise Sauce

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.

By AmandaRekenwith

Keto Crème Brûlée
Dessert

Keto Crème Brûlée

4.5

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
  3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
  4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
  5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
  6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Bourbon Vanilla Crème Brûlée
Dessert

Bourbon Vanilla Crème Brûlée

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
  2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
  3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
  4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
  5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
  6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
  7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
  8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet

Easy Lemon Pie
Dessert

Easy Lemon Pie

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  3. 3 In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

By Nancy D.

Stef's Slow Cooker Creme Brulee
Dessert

Stef's Slow Cooker Creme Brulee

4.2

Prep
20 min
Cook
120 min
Total
365 min

Instructions

  1. 1 Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
  2. 2 Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
  3. 3 Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
  4. 4 Cook on Low until custard is set but jiggles slightly, about 2 hours.
  5. 5 Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
  6. 6 Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.

By cupcakeproject