Step by step through this amazing, decadent, savoury challah-based Purim treat! I baked it straight from the book (my mother’s copy, now kind of floury and used-looking) but someone has kindly shared the recipe on The Fresh Loaf if you haven’t bought the book yet. It is worth buying, however. At least, if I had money to buy baking books, which I don’t. Dough. What a smooth, elastic and well-behaved dough this is. Straight out of the book, a touch more flour into the food processor to stop it from sticking, and it is absolutely PERFECT. Snakes: Roll out two 30-inch snakes and then roll them flat (about 30 x 4). Fill: Spoon decadent luscious onion-poppy-butter filling along the length of both flat snakes. Seal: roll up the flat snakes and pinch along the length to close. Twist: Twist the two snakes together and fumble with the ends until they are a royal mess and then fumble some more to make them go together and not look too awful. Ugh. Allow to
Day 1283: WWYD?
1 day ago