Chocolate Tahini Challah Buns (from Smitten Kitchen)

The other weekend on a whim, I decided to tackle a baking project that had been on my list for a while: these chocolate tahini challah rolls by Smitten Kitchen.  I have been gravitating more towards tahini in desserts so these caught my eye.  Last year I made these tahini molten cakes for dessert after a Middle Eastern themed dinner and they were delicious.  For those unfamiliar with tahini, it is a sesame paste that is akin to a natural peanut butter but with a nuttier taste to it.  It is often used in Middle Eastern cooking (aka hummus) but has been trending in a lot of desserts lately (see the My Name is Yeh blog).

I figured anything with chocolate, tahini and challah couldn’t go wrong!  This recipe was pretty simple but does require some advanced planning and time (mostly inactive time waiting for the dough to rise).  They are best served warm, in my opinion.  Enjoy!

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Chocolate Tahini Challah Buns

DOUGH
    • 2 large eggs
    • 1 large egg yolk
    • 1/4 cup (50 grams) granulated sugar
    • 1/2 cup (120 ml) vegetable or another neutral oil, or melted butter
    • 2/3 cup (150 ml) milk or water, plus an additional tablespoon if needed
    • 3 3/4 (490 grams) cups all-purpose flour, plus more for the counter
    • 1 packet (7 grams or 2 1/4 teaspoons) instant yeast
    • 1 1/4 teaspoons coarse or kosher salt
    • Butter or nonstick spray for baking pan
FILLING AND ASSEMBLY
    • 4 ounces (115 grams) dark (semi- or bittersweet) chocolate (or approximately 3/4 cup chocolate chips)
    • 1/2 cup (115 grams) unsalted butter, cold is fine
    • Scant 1/2 cup (25 grams) powdered sugar
    • 1/4 cup (20 grams) cocoa powder
    • 1/4 cup tahini (30 grams), well-stirred
    • 1 large egg, beaten
    • Sesame seeds
GLAZE (OPTIONAL)
  • 2 cups (240 grams) powdered sugar
  • 3 to 4 tablespoons lemon or orange juice
Make dough: Whisk eggs, yolk, sugar, oil and milk or water in the bottom of a stand mixer bowl. Add flour, yeast and salt and combine with dough hook until it comes together, then let machine knead it for 5 to 7 minutes. Oil a large bowl and let dough rise in it at room temperature for 2 to 2 1/2 hours, until slightly shy of doubled.You may need 30 to 45 minutes longer if your ingredients were cold. You can speed this process along by turning your oven on to 150 degrees F and turning it off and then placing bowl the dough inside. Keep an eye on it because it will rise more quickly.

Butter a 9×13-inch or equivalent size baking dish, or coat it with nonstick spray.

Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar, cocoa and tahini; mixture should be a spreadable consistency.

Assemble buns: On a very well-floured counter, roll out dough into a rectangle about 18 inches wide (side facing you) and as far away from you (i.e. length) as it comfortably goes, usually 12 to 15 inches. Dollop chocolate mixture over and spread it smooth. Roll dough in a tight spiral.

Cut log very gently — it’s going to be a soft mess, use a sharp serrated knife, sewing thread works well here too — into 1 1/2-inch to 2-inch segments. Arrange cut side up in prepared pan. Beat egg in small bowl. Brush tops of buns and tops of sides with egg and cover with plastic wrap. You can either fefrigerate overnight, along with leftover egg wash or leave it at room temperature to proof for another 60 to 90 minutes, until puffed a bit.

Bake buns: If in fridge, remove buns from fridge and let warm up for 30 minutes before baking. Heat oven to 350 degrees F. Brush tops tops of sides with egg with egg wash again (I forgot and skipped the sides, which is why they are pale in the photos) and sprinkle with sesame seeds. Bake for 30 minutes, until bronzed all over and buns have an internal temperature of 190 degrees F. Let cool slightly before serving.

To glaze (optional): If using glaze, whisk ingredients until smooth. You can drizzle this over the buns or serve it alongside with a spoon. If drizzling over, it’s best to let the buns almost fully cool before putting it on or it may melt off.

 

Shanah Tovah: Rosh Hashanah Dinner

Despite the balmy 80 degree weather this weekend in New England, fall is upon us.  And with it comes apple picking, pumpkin everything, and the Jewish high holidays.  While no one really looks forward to Yom Kippur (although it is fun to stuff your face with bagels and lox after 24 hours of fasting…and I suppose to pray and ask for forgiveness), Rosh Hashanah is always an exciting holiday.  Rosh Hashanah is the Jewish new year and also the anniversary of the creation of Adam and Eve.  There are a lot of religious customs but what most people remember and look forward to is the tradition of eating apples dipped in honey to welcome in a “sweet new year”.

While the main event of this holiday is praying and reflecting at synagogue, blowing the shofar, and beginning the first of ten days of repentance, the celebratory meal often takes central focus.  I have been hosting Rosh Hashanah dinner for the past several years for my busy co-workers and friends who often don’t have time to make it to a synagogue or celebrate the New Year.  It’s a way to get my close friends together to celebrate Rosh Hashanah in our own way (with good food!).

Scroll down for pictures from this year’s dinner along with some recipes.  L’shanah tovah!

Rosh Hashanah cocktail from Union Square Cafe in NYC.

Ronda’s Challah

(This recipe is from my childhood best friend’s mom, you won’t find a better challah around!)

1 cup very warm water
½ cup vegetable oil
½ cup honey
1 egg
1 tsp salt
4 cups flour
1 package Fleishman’s rapid rise yeast (important that this be rapid rise and not active)
1 egg
sesame seeds (optional)
2 apples chopped, cinnamon and honey (optional for making apple and honey challah)

Add the first 6 ingredients into a bread machine in order listed. Make a hole in the top of the flour and add the yeast. Set bread machine to dough cycle (approximately 1 to 1.5 hours depending on the machine). Take out dough and place on well floured surface. Punch down the dough several times and then make into 3 ropes. Braid the challah and place on greased baking sheet. If you want to make apple and honey challah then roll challah into one long rope, flatten and stuff with a mixture of apples, honey and cinnamon.  Roll into a bun shape.  Cover challah with towel and let rise for 1-2 hours. Beat egg and paint onto challah. Sprinkle with sesame seeds if desired. Bake in preheated 350˚F oven for 30-40 minutes or until golden brown.

Recipe for spiced brisket with apricot and leeks.

I have been making this recipe for almost 8 years and it is always a hit!  I’ve found that it is best to start it 2 days ahead of time and cook it the day before- leftover brisket always tastes better!

Now to the desserts…

Peanut swirl brownies

Rich and fudgey brownies with peanut butter, proclaimed by some to be the “best brownies in the world”!  I cut the recipe by half and make it in a 9×13 inch pan.  Be careful not to over bake!

Apple Crunch Galette that I served with lavender goat cheese honey ice cream.  The ice cream is a spin on the honey ice cream I made last year with an added twist:  I infused the milk/cream with dried lavender and substituted the cream cheese for 2 oz of goat cheese.

Apple Crunch Galette

(from the Kosher by Design cookbook)

Crust:
2 1/2 cups all-purpose flour
1 1/4 tsp salt
2 Tbs sugar
2 sticks (1 cup, 16 Tbs) unsalted butter, cold, cut into about 8 pieces
4-5 Tbs ice water

Streusel:
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 cup old fashioned oats (not quick cooking or instant)
6 Tbs melted butter

Apple Filling:
5-6 medium apples
1/2 cup sugar
3 Tbs all-purpose flour
1 tsp cinnamon
1/8 tsp salt
3 Tbs apricot preserves
1 egg yolk, beaten with 1 tsp water or milk

For the crust:

In a food processor, pulse flour, salt, and sugar 2-3 times until mixed.  Add the diced, chilled butter.  Pulse until mixture resembles peas.  Add the ice water 1 Tbs at a time until the dough comes together.

Turn dough out onto a piece of plastic wrap or parchment paper.  Knead briefly to bring together in a ball and flatten slightly into a disc.   Refrigerate for 30 minutes in the refrigerator.

For the streusel:

In the meantime make the streusel by combining all ingredients in a small bowl and mixing with a fork until it comes together.  Set aside.

For the apples:

Peel, seed and slice the apples.

In a large bowl, combine the apples, flour, sugar, cinnamon and salt.  Toss gently to coat.  Set aside.

To assemble the crostata:

Preheat the oven to 375.  Remove the dough from the refrigerator and set on a lightly floured piece of parchment paper.  Roll the dough into a 14-15 inch circle.

Leaving a 3 inch border, spread the apricot preserves over the center of the dough.  Sprinkle evenly with 3/4 of streusel topping.  Next, starting at the outer edge and working your way into the center, lay the apple slices in concentric circles, going around and adding layers until the apples are used.  Sprinkle with remaining streusel.  Using the parchment to help, fold the dough border over the apples, turning as needed.  The dough will cover 2-3 inches of filling.  Slide crostata carefully on the parchment paper onto rimless baking sheet.  Brush exposed dough with beaten egg yolk.

Bake for 25 minutes.  Remove from oven and carefully cover dough with foil to prevent burning.  Bake for another 20-30 minutes until crust is golden brown and apples are tender.  Let cool for about an hour before cutting and serving.

And finally, what to do with leftovers..

brisket hash…

or…

Challah french toast with apple syrup!