How to Make a Foolproof Challah and Rugelach
In this episode, test cook Lan Lam makes host Bridget Lancaster a Jewish classic, Challah and Test cook Erin McMurrer shows host Julia Collin Davison how to make the perfect Crescent-Shaped Rugelach with Raisin-Walnut Filling.
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traditionally this form of bread comes from central europe, challah i've never heard of it in my life. except for a few iterations, the preparation is exactly the same. thank you for the post, really interesting !
Would love to know the difference between tangzhong and yudane. Are they interchangeable or are there certain baked goods that each would be better suited to?
Nice
Create recipes thank you❣️
I believe autolyse is WITHOUT yeast in the mixture.
Asian woman that can make perfect challah and rugalach!?!? now THAT is every Jewish guy's dream wife!!!
I learned something new, thank you, but I want to know which quality scale you recommend using?
looks delicious..worth waiting for 7+ hours from making it until you can actually taste it
Surprised they don’t weigh rather than measure ingredients.
I'm intimidated by baking, but this came out great! Wish I could post a picture.
Jack admonishes us to use weight measurements, but the rest of you insist on using volumetric measures, even with something as finicky as challah. Arghhh….
I’ve seen the tangzhong technique used in recipes before but never for challah. I’m curious to see how this effects my dough. Thanks for the tips!
Thank you Lan! Yummy!
Rugalach: 8oz each butter & cream cheese, 2 C flour, pinch salt, Optional: 1/4 tsp vanilla, scant 3T sugar. Stand mixer: mix butter+ cream cheese til smooth. Gradually add flour.
Turn out on lightly floured board. Pat into disc. Cut into 4. Wrap/refrigerate at least 20-30 min. Roll each into rectangle. Add modest amount of fillings. Roll into logs, edge down. Refrigerate on parchment lined baking sheets for 20-30 min. Then, score logs with knife at 1" intervals about halfway through dough. Brush w milk, sprinkle w sugar/cinnamon. Bake.
Each log can have a different filling: Nutella/mini choc chips/walnuts, sieved apricot jam/almonds/cinnamon sugar, (seedless) raspberry or strawberry jam/walnuts/cinnamon sugar, chopped raisins/nuts/cinnamon sugar.
Can use the dough, without sugar & vanilla, for savory fillings. Caramelize onions w salt & a hint of garlic, cooled, then spread. Leave unbaked and freeze. Slice and bake flat for individual appetizers
YES TO THE SCALES! Thanks Jack 😊
I'm not so sure that I've ever seen Jack so passionate! He really feels some type of way about flour! Yes, sir! I will always weigh my flour!!!
The rugelach cookies look amazing! Reminds me of my childhood. I’m going to make these cookies with peach or fig jam. Thanks!👍
C’mon, it’s pronounced khah-luh where the kh is pronounced like the ch in the Scottish loch. And rugelach is pronounced ruhg-uh-luhkh with the first syllable like that piece of heavy fabric, smaller than a carpet, on the floor, and, again, the kh is pronounced like the ch in loch.
Jack almost makes me believe that he will track me down and inflict harm upon my person if I don't get out my scale. 🤣
Excellent video. And much respect and kudos for getting the "ch" sound right in challah and rugelach!!!
TOUCHIN' TIPS
Ms. Lam, the cranberry tart was awesome! Now I’m going to hit this challah! Your convincing me to bake!
In the case of wheat flour, Jack's statement is false. It's perfectly possible to make delicious cakes, fried chicken, and gravy without wheat flour! And I'm disappointed in the use of plastic wrap. When will we get the message that we have to stop using single-use plastics? You're in a position of influence. Please use it for the benefit of the Earth and us all.
I soak my chicken thighs in buttermilk and then flour then fry the chicken. When done, they are dark instead of golden brown. Can anyone tell me why. Oil temp is about 350.
I’ve been baking challah regularly for about 30 years. I’ve never seen that flour slurry technique before. Learn something new every day….
I could listen to Lan speak all day
I love Challah, we make it every Friday! I'm making these rugalach too!
WOW, that Challah is beautiful. I always thought it was hard to make but it isn’t, just time consuming. I really want to do this based in the great instructions.
That thank you was dangerous lolol
My wife makes Challah every week! It’s not the best Challah, but it’s certainly my favorite!
Wow!
The that is one gorgeous loaf of bread. YUM! Thanks Lan – you're gorgeous too!
If I want a poppy seed challah, do I cover the challah in beaten whole egg, egg white, or egg yolk? Thanks.
When the heck will America's Test Kitchen and Cooks Illustrated emphasize the superiority of weighting ingredients when baking, and include weights in your recipes?
America's Test Kitchen: Do you like fresh-out-of-the-oven pastry?
Everyone: You bet!
America's Test Kitchen: WROOONNNNNGGGG!!!!!!!!!!!!!!!!!
For Challah you should really use honey rather than sugar and add a generous pinch of saffron.
😋👍🏻
do us all a favor, start including metic measurements with your recipes! it's 2022 metric is more accurate, and easier to half or double recipes! Imperial measurements are kinda a pain in the you know where!
I don't have a scale and never will..old fashioned standard way of cups and teaspoons is just fine. How many cups of flour for the Rugelach?
The gelatinized starch technique, tangzhong, that was used for the challah is also used in King Arthur’s recipe for Japanese Milk Bread which several YTers have demonstrated.
Yay, someone other than Julia and Bridget! I might actually be able to sit thru this one, well, until Jack tries to mansplain flour to us. That I just can't sit thru.