My husband called the babka “a delivery device for Nutella.”
BABKA de URI SCHEFT
An old-school pastry gets the loving attention it deserves
Originally brought to Israel by Polish Jews (who called them ponchik ), sufganiyot have been a staple of Hanukkah since the 1920s, when the Israeli labor federation championed these jam-filled donuts as a holiday treat in an effort to create more jobs for more people. (This is according to Gil Mark
Compra Breaking Breads: A New World of Israeli Baking-Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka. SPEDIZIONE GRATUITA su ordini idonei
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries
A recipe for the Yemenite Shabbat bread Jachnun, from Uri Scheft's cookbook Breaking Breads: A New World of Israeli Baking.
My husband called the babka “a delivery device for Nutella.”
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
This classic challah recipe, enriched with eggs, oil and sugar, was shared by baker Uri Scheft. Read more about his family in "An Israeli Baker Finds His Danish Roots."
This is the final instalment of my hamentashen treatise (see part 1 and part 2). Today we’re taking it old-school with the classic Poppy Seed Hamentashen. This is the hamentashen I grew up with. This recipe comes from Uri Scheft. These are the most popular hamentashen at Lehamim, his Tel Aviv bakery.Make sure you start with very […]
I’m so pleased to feature Uri Scheft in my ongoing DALS family ritual series. You might know Scheft as the man behind cult-favorite Breads Bakery in New York (and Lehamim in Tel Aviv), or because you were smart and listened to me last year when I demanded you mail-order his world-famous chocolate babka. But if you didn’t, fear not, you have... Read more »
Traditionally, kubaneh is baked overnight in a lidded tin, then taken from the oven on Saturday and served with grated tomato and z’hug (Yemeni hot sauce). “Some people go for the crust…
Hazelnut and chocolate are a dream team
Traditionally, Kubaneh recipes call for an overnight bake in a lidded tin, then taken from the oven on Saturday and served with grated tomato and z'hug.
🎵 Maman m'a donné un beignet, un beignet tout chaud et tout sucré 🎵 🎵 Savez-vous pourquoi..? En l'honneur de quoi..? 🎵 ...
The cookbook from Breads Bakery in New York City is out now
(Don't worry, it's not the complicated swirls shown here)
A roundup of kosher babka recipes, from classics like chocolate, cheese, and cinnamon, to newer takes like gluten free and savory vegan.
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
An old-school pastry gets the loving attention it deserves
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
Think of marzipan challah as a cross between an almond croissant and a loaf of challah.
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
Traditionally, Kubaneh recipes call for an overnight bake in a lidded tin, then taken from the oven on Saturday and served with grated tomato and z'hug.
Start with challah,” Uri Scheft suggests to a rookie baker. Scheft is the creative force and co-owner of the much-beloved Breads Bakery in New York City, owner of Tel Aviv’s Lehamim Bakery — and now the author of Breaking Breads: A New World of Israeli Baking (Artisan Books). Just published,…
Het volgende recept komt uit het boek Breaking Breads van Uri Scheft. Ik vind het een geweldig boek en meer dan het aanraden waard. Het...
Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries
Whipping up your own food is fun, healthy, budget friendly, socially engaging and soothes anxiety. Blogging from Vienna, the city of Sigmund Freud.
To wild out on the sixth night of the Festival of Lights, Uri Scheft—head chef/baker of NYC’s Breads Bakery—prepares one of the most famous Hanukkah foods, sufganiyot (a fried jelly doughnut).
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
(Don't worry, it's not the complicated swirls shown here)
Our recipe for walnut babka comes from renowned baker Uri Scheft. The tender dough is loaded with walnuts, currants, and cinnamon sugar.
I’m a sucker for beautiful bread, and Israeli-Danish baker Uri Scheft makes some of the most beautiful bread I have ever seen. I found a Google Books preview of his recent book, Breaking Brea…
