Posts Tagged ‘Dough’

Chcoclate Babka

In Bread, Cakes, Desserts on December 29, 2008 at 11:16 pm


Last week, I made a simple orange cake, it turned out very airy and high, and was very simple yet very tasty. Though that cake was very simple, it had one special thing about it. According to my father, this cake tasted just like the cake that his grandmother used to make. My great grandmother was known for her cakes, so this was one of the biggest compliment that I`ve ever got.

You must be confused here, and you`r probably asking yourselves whats the connection between chocolate babka and orange cake? Well, after that cake I decide to attempt to try one of my great grandmother famous cakes – the babka.

So, I`ve made this chocolate babka, that according to my father is different from his grandmother, but very delicious.


Though this was not like my great grandmother`s, this babka is outstanding. One of my favorite things about this cake is the dark chocolate vains that run  through the cake, and give it the most gorgeous look.


This dough is a brioche-like, it is very airy, and has a slight buttery taste to it. I recommend that you make this dough by using a mixer, since it turns out very sticky and wet. Don’t panic when it`s wet, and don’t attempt to add more flour, simply work with it with oiled or floured hands, and it will be just fine.

I made one big babka in a pan called the “wonder pan” which you could find only on Israel, this pan is very similar to a angel food cake pan or bundt pan. The instructions for the babka shape are written below, plus an idea for an alternative chocolate filling.

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Pizza (4th)

In Bread, Cheese, Pizza on December 27, 2008 at 8:41 pm


Yes, I am aware that there are 3 more pizza recipes in this humble blog, and I do know that 3 is more than enough, but I just have to give another one, I just cant help it. This one is so good simply because it is easy to make, and the final result always turns out great. Nothing complicated here, just some plain and good pizza recipe.

If the pizza looks to thin to your taste- don’t worry! you could make it any way you like, it will be fine any way.

I have one recommendation about the cheese. If you can`t get any fresh balls of mozzarella, and you are using plain mozzarella (which has great texture, but not a lot of taste), add to it a nice amount of Gauda, it will add the much needed flavor (at least to my taste).


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Nigella Flatbreads

In Bread on November 17, 2008 at 8:09 pm

These faltbreads are the one that you make, and say that you would eat only one, but then you eat four. The best thing about these must be the texture- which could be described in one word: soft.  These has the perfect texture, they are so soft, and chewy, and delicious, and…

But seriously, The great thing about these is that you (or your mixer) could make them relatively fast, and if you make 12 and not 6 they will feed a lot of people. The dough takes 5 minutes to make, and besides letting it rise, you should be making these in no time.

Oh, one little thing- if you like doughs, like me, this is the one for you! the texture of the unbaked dough is so smooth that you will easaly find yourself petting it, and sniffing it.

Silly me! How could I forget the Nigella seeds? I strongly recommend that you will make any effort to make these flatbreads with the nigella seeds, because they are the ones that realy upbeat the flavors, and male these so yummy. If you really hate nigella seeds, replace them with sesame seeds, but be sure that you are taking half of the flavor.

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Mini Brioches Filled With Chocolate Truffle

In Bread, Chocolate, Desserts on October 24, 2008 at 1:23 am

Brioche is a very rich eggy bread, in the fine line between bread and sweet yeast cake. This is not very sweet, but the texture us so rich, and full of rich butter flavot (but not greasy!), that you will find yourself ignoring all the calories, and eating one after the other.

You may think that the brioche dough may be time consuming and hard to make, but, in fact, the mixer does all of your hard work, and after one night in the fridge, the dough is very easy to work with.

The thing that may be time consuming is making the chocolate truffles, but you can easily replace them with easier fillings like jam or Nutella spread.

Note: The recipe does not call for any liquids except the yolks. When I made the dough it did not form into a ball, but remained crumbly. I added about 1\4 cup of water, until the dough was a little sticky. I suggest that you make the recipe as it is, and if you see that you need to add liquids, add them, but do it slowly, just until you get a dough at the right texture.

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In Cheese, Main Dish on July 19, 2008 at 12:40 pm

I don’t know anybody who would say no to a freshly baked slice of pizza.

I know I can’t. One of my most memorable memories about my trip with my family to Scotland is related to pizza (and please, don’t ask me why). I think I was maybe 10 years old, and we went to the “all you can eat” buffet on Pizza Hut. I can clearly remember eating something like a tray and a half of pizza, in addition to the pasta and the salad (now that I think about it, who eats salads in Pizza Hut??). The pizza was pretty good, I think.

Well, although my eating habits have changed since I was ten, I still can eat 4 slices without blinking.

This pizza is really a good one, and the only thing that is somewhat difficult about this recipe is the time you have to wait until the pizza is ready.

The dough recipe is taken from a member of a food forum in Hebrew, and although it contains no sugar and oil, it is really really good pizza dough.

You can, of course, change the cheeses, and the toppings. The options are endless.

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