Maggie Glezer’s Purim Onion-Poppy Seed Loaf, Step by Step

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.

naomi's birthday 047 

Snakes:  Roll out two 30-inch snakes and then roll them flat (about 30 x 4).

naomi's birthday 049

Fill:  Spoon decadent luscious onion-poppy-butter filling along the length of both flat snakes.

 naomi's birthday 050 naomi's birthday 051 

Seal:  roll up the flat snakes and pinch along the length to close.

naomi's birthday 053 

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 rise.

naomi's birthday 055

Finish:  Brush with egg, sprinkle with poppy to conceal the poppy mess oozing out all over the place.

 naomi's birthday 056 

Bake:  Bake until you think it’s certainly done, then turn and bake a little longer.  You don’t want this baby to be raw on the inside.

naomi's birthday 057 

Present:  Even as terribly flawed as this loaf is, I think it looks terrific in the middle of our Purim table!

naomi's birthday 058 

Close-up:  Mmm… it was gone before we even got to the main course.  So easy and fun to tear off a twist; so buttery (yes, I used real butter in the filling) and delicious.

naomi's birthday 059

Eat & enjoy:  A happy loaf for a happy family Purim meal.  Perfect!

naomi's birthday 022

Comments

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

Mmm… kichelicious!

Image
Hi!  This is an old post, but I’m still making kichel.  In fact, it’s one of the few baked desserts that have seamlessly managed the transition to life in Israel.  Here’s a newer update on The Secret to Kichelicious Kichel . Drat.  As with almost every other erev-Shabbos baked delicacy I try out, I didn’t get a chance to take a picture when they came out of the oven; by now, of course, 26 hours later, they are ALL GONE. I made BOW TIES!!!  Also known as kichel, also known as egg kichel and also, obscurely, as “eyer kichel.”  Around here, people sometimes call them “nothings,” perhaps to differentiate them from the type of pasta (which I’ve also made) which is also called bowties.  The ones generally called “nothings” are sometimes baked in a square shape with no sugar on top, but there are exceptions. They were super-easy, too, thanks to Joan Nathan’s recipe from A Treasury of Jewish Holiday Baking (I found the recipe, improbably, at the Calgary Public Library blog (I thought w
Read more

Baking maven Paula Shoyer declares war on kichel. This killer recipe proves her wrong.

Image
Know what the most popular post on this site is, right at this very moment?  By far? It’s a post called “ Mmm… kichelicious .” I adore kichel, the dry unsweetened European cookie that has been a staple of Jewish life since… well, probably since someone’s Bubby needed to make cookies and discovered that she was out of sugar.  Apparently, thousands of people out there on the Internet love kichel and want to know how to make it well at home. But celebrity kosher baker Paula Shoyer does not.  Which is too bad, because in every other way, she’s absolutely perfect.  I enjoyed a baking demo she did yesterday at the home of the U.S. ambassador to Israel Daniel Shapiro.  She did a really great job of preparing a couple of basic recipes that I hope to share with you very soon. But the real reason for her crusade to bring simple, delicious pareve baking recipes to home cooks is because, as she said yesterday, “in the U.S., pareve desserts… are absolutely horrific.” Foremost among
Read more

More delicious kosher morsels!

Show All