Celebrate the Sweetness of the Jewish New Year with Unique and Beautiful Desserts from The Holiday Kosher Baker
Paula Shoyer is THE source for Rosh Hashanah and Yom Kippur break-fast recipes
The Jewish High Holidays are all about family and friends sharing meals and nothing enhances the celebration like a decadent dessert. Paris-trained pastry chef, Paula Shoyer, known as “the Jewish baking maven,” has created the essential baking book for Jewish home cooks with THE HOLIDAY KOSHER BAKER. This stunning book will forever change the way people bake for the Jewish holidays because now choosing the right dessert is easy as pie, or babka or layer cake!
Paula has created desserts that follow the latest trends but also ones that remind us of those our grandmothers used to make – only she has given them a distinctively modern twist. There are 37 gluten-free recipes along with some vegan, dairy-free, low-sugar and nut-free recipes—something for everyone in the Jewish community – and all special-diet recipes are labeled.
Her sections for Rosh Hashanah and Yom Kippur break-fast have recipes to satisfy all appetites. Along with new versions of sponge cakes, babkas, challahs, and rugelach, Paula suggests these inventive and tasty recipes for High Holiday entertaining:
- Quinoa Pudding with Caramelized Apples and Honey
- Nana’s Holiday Apple Cake
- Apricot and Berry Strudel
- Vanilla and Chocolate 12-Layer Cake
- Chocolate Ganache Layer Cake Squares with Fruit Sauce
- Apple Pizza Tart
- Raspberry and Rose Macaron Cake
- Apple and Honey Challah Rolls
- Orange and Honey Madeleines
- Pecan Sticky Buns with Butterscotch Whisky Glaze
“My hope is that The Holiday Kosher Baker will become your new holiday baking manifesto,” says Paula. “Now you have a guidebook that shows you how to create new, creative, and yet holiday-appropriate desserts that no longer reflect the ‘same old, same old’ approach that we have used for a generation. Kosher food is becoming more gourmet and mainstream and it’s time for dessert to do the same. So take a step forward, get into the kitchen, and realize that a new world of baking is at your fingertips. Join my revolution.”
THE HOLIDAY KOSHER BAKER is the must-have dessert cookbook for the holidays and one that you’ll go back to all year long. You don’t have to be Jewish or kosher to love Paula’s delicacies.
ABOUT PAULA SHOYER
Makes 46 to 48
Chocolate babka is my most popular dessert, and I have enjoyed teaching audiences of all ages all over the U.S. how to make it. Because it is also one of my most addictive recipes, I came up with a two-bite version so I can enjoy my beloved babka without overeating. In the end they came out so good that the risk of overeating has not been completely eliminated. Be careful not to over bake these bites or you will lose the soft interior.
¼ cup (60ml) warm water
½ ounce (2 envelopes; 14g) dry yeast
¼ cup (50g) plus 1 teaspoon sugar, divided
2 ½ cups (315g) all-purpose flour
4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
¼ cup (60ml) canola oil
1 large egg plus 1 egg white
½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
¼ cup (20g) unsweetened cocoa
¾ cup (150g) sugar
1⁄3 cup (60g) mini chocolate chips
To make the dough:
PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.
To make the filling:
PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.
To assemble and bake:
AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm) slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.
BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.