SWEET CHALLAH WITH SEEDS

Makes 1 large or 2 medium challot.

1 kg white flour, sifted

45 ml. (3 Tbsp.) oil

1 egg

50 g. butter/margarine, or ½ cup oil

1 tsp. salt

50 g. fresh yeast

80 g. (4 Tbsp.) sugar, or 2 Tbsp. honey/silan 480 – 600 ml (2-2.5 cups) water

Wash:

1 egg, beaten

Toppings:

½ to ¾ cup seeds

Place the flour in the bowl of an electric mixer fitted with a dough hook. Create a well in the center of the dough and add the oil, egg, butter/margarine/oil and salt to the center. Sprinkle the yeast and sugar all around.

Mix the ingredients on medium speed and gradually add the water, while slowly increasing the speed. Stop mixing when the dough is soft and falls away from edge of bowl. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm spot for 90 minutes or until it doubles in volume.

Take the dough out of the bowl and punch out the air. Separate the dough into two sections. Roll out each one until it’s long and thin. Then twist the two strips together so that it looks like a screw and then connect the ends, so that it forms a ring.

Place the dough on a greased tray and let rise for another 20 minutes.

Brush the challah with the egg wash and sprinkle with seeds and nuts. Bake in an oven that has been preheated to 180° for 25 to 30 minutes until it turns golden brown. Remove and let cool on a wire rack.

Level of difficulty: Medium Time: 90 minutes Status: Pareve

POPPY SEED CAKE

Bake in a loaf pan.

¾ cup finely milled spelt flour

1 packet baking powder

½ cup poppy seeds, ground or whole (whichever texture you prefer)

¼ cup coconut flakes

¼ cup ground almonds

2 eggs

½ cup demerara sugar

½ cup canola oil

1 packet vanilla sugar

Juice from 1½ oranges (¾ cup)

1 tsp. orange liqueur or brandy

Icing:

150 g. powdered sugar

1 tsp. lemon juice (or more depending on desired

consistency)

Decoration:

¼ cup dried rose petals

Optional:

You can add ½ cup of chocolate puffed rice, chocolate shavings, candied fruits, walnuts or raisins to dough.

In a medium bowl, mix the flour, baking powder, poppy seeds, coconut and almonds together. In a separate bowl, combine the rest of the ingredients. Add the dry ingredients gradually into the wet mixture.

Mix well. Grease a loaf pan and pour batter into it. Flatten batter.

Bake in an oven that has been preheated to medium heat for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out dry. Remove and let cool.

In a bowl, mix together the icing ingredients. Pour over the cake evenly. Sprinkle with rose petals.

Level of difficulty: Medium

Time: 60 minutes

Status: Pareve

POPPY SEED cake.