Bridgette & Julia, You are the greatest hosts. Both of you are so gentle and so kind but very informative. I love the way that you have guessed bakers in guest cooks on your shows. You allow them to do their thing, but partake & learning their craft. Thank you for sharing. My son and I really appreciate you. I have bought so many books over the years for my son and myself and we are all about you and your videos your test kitchen, your product testers etc. Thank You😘😘😘
There was another video on this channel about a month ago with the same chef that goes into more detail about the technique. Apparently it helps keep baked goods moist and fluffy. Search for "Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam"
The gelatinized starch technique, tangzhong, that was used for the challah is also used in King Arthur’s recipe for Japanese Milk Bread which several YTers have demonstrated.
WOW, that Challah is beautiful. I always thought it was hard to make but it isn’t, just time consuming. I really want to do this based in the great instructions.
Just to let you know that I appreciate You and Your amazing utube video’s! I’ve been watching since Mr Kimmel was part of this amazing teaching path!! We love the huge books that we have purchased, as well!! Keep up the great work ladies and gents
Rugalach: 8oz each butter & cream cheese, 2 C flour, pinch salt, Optional: 1/4 tsp vanilla, scant 3T sugar. Stand mixer: mix butter+ cream cheese til smooth. Gradually add flour. Turn out on lightly floured board. Pat into disc. Cut into 4. Wrap/refrigerate at least 20-30 min. Roll each into rectangle. Add modest amount of fillings. Roll into logs, edge down. Refrigerate on parchment lined baking sheets for 20-30 min. Then, score logs with knife at 1" intervals about halfway through dough. Brush w milk, sprinkle w sugar/cinnamon. Bake. Each log can have a different filling: Nutella/mini choc chips/walnuts, sieved apricot jam/almonds/cinnamon sugar, (seedless) raspberry or strawberry jam/walnuts/cinnamon sugar, chopped raisins/nuts/cinnamon sugar. Can use the dough, without sugar & vanilla, for savory fillings. Caramelize onions w salt & a hint of garlic, cooled, then spread. Leave unbaked and freeze. Slice and bake flat for individual appetizers
traditionally this form of bread comes from central europe, challah i've never heard of it in my life. except for a few iterations, the preparation is exactly the same. thank you for the post, really interesting !
Would love to know the difference between tangzhong and yudane. Are they interchangeable or are there certain baked goods that each would be better suited to?
They're interchangeable. I've used both for baking various beads and I personally prefer tangzhong because I have more control over the flour and water temperature. Otherwise, it's the same effect, pillow soft bread my family inhales! My only suggestion when making yudane, warm the bowl in which you'll pour the boiling water for it. The reason is that as soon as you pour the boiling water, it will be too cool to gelatinize the starch in the flour. If you have an electric kettle, you can boil water in it just for this, maybe? And the measured water in a small separate pot? When I was trying both methods, that's what I came up with. And why I stayed with the tangzhong method. Dissolve flour in cold water from the tap, boil while I stir, then spread on a plate to cool down. Done. I wish you happy baking! ❤
Great video! Something to think about is that there is no such thing as "vegetable" oil. Those oils come from seeds and consist of PUFAs (Poly Unsaturated Fatty Acids) which compromise cell membranes and other fatty acid structures in our bodies. It is far better to saturated fats or mono-saturated such as lard, tallow, coconut oil, ghee and avocado oils. Although seed oils can be high in mono-saturated fatty acids, they are high in PUFAs as mentioned above including Omega-6 fatty acids.
I soak my chicken thighs in buttermilk and then flour then fry the chicken. When done, they are dark instead of golden brown. Can anyone tell me why. Oil temp is about 350.
Love watching this channel and always try out the things I saw. Can you make more things that are gluten free? My wife is GF so I dont want to be the only one enjoying everything you make!
Right! That is the hugest complaint that I have about ATK. It’s frustrating because the food looks so good. But most of the time I don’t even bother because I am unsure if my conversions will produce the same results. ATK should really get with the program and give measurements in grams, especially for baked goods when precision matters.
When the heck will America's Test Kitchen and Cooks Illustrated emphasize the superiority of weighting ingredients when baking, and include weights in your recipes?
@@sandrah7512 They didn't mention it at all in the video. And they omit if from plenty of recipes on their site. And ATK/Cooks Illustrated claim to take a scientific approach. They often fail to practice what they preach. By contrast, J. Kenji Lopez-Alt demonstrates weights any time he bakes, even for pizza dough.
Jack admonishes us to use weight measurements, but the rest of you insist on using volumetric measures, even with something as finicky as challah. Arghhh….
C’mon, it’s pronounced _khah-luh_ where the _kh_ is pronounced like the _ch_ in the Scottish _loch._ And rugelach is pronounced _ruhg-uh-luhkh_ with the first syllable like that piece of heavy fabric, smaller than a carpet, on the floor, and, again, the _kh_ is pronounced like the _ch_ in _loch._
do us all a favor, start including metic measurements with your recipes! it's 2022 metric is more accurate, and easier to half or double recipes! Imperial measurements are kinda a pain in the you know where!
In the case of wheat flour, Jack's statement is false. It's perfectly possible to make delicious cakes, fried chicken, and gravy without wheat flour! And I'm disappointed in the use of plastic wrap. When will we get the message that we have to stop using single-use plastics? You're in a position of influence. Please use it for the benefit of the Earth and us all.
Yay, someone other than Julia and Bridget! I might actually be able to sit thru this one, well, until Jack tries to mansplain flour to us. That I just can't sit thru.
Wow. I have made and seen many many different challah recipes. This is so different. I know this is meant to be easier for the home cook, but it honestly looks more complicated than most I have seen. Wow. A bit confused 🤔
As a Jew, and I think I speak for many Jews too, I couldn't care less about the exact means used to achieve a great challah... even if that means you use a *shock* East Asian technique!
They made a video about it a month ago, it's a technique that's been around for a while, both in Asia and Europe. Some people call it a water roux, ATK went with tangzhong. Look for "Easy Trick For The Fluffiest Bread" on the channel.
I love the clock analogy!❤😊
Bridgette & Julia, You are the greatest hosts. Both of you are so gentle and so kind but very informative. I love the way that you have guessed bakers in guest cooks on your shows. You allow them to do their thing, but partake & learning their craft. Thank you for sharing. My son and I really appreciate you. I have bought so many books over the years for my son and myself and we are all about you and your videos your test kitchen, your product testers etc. Thank You😘😘😘
Thank you Lan and Erin - both are amazing recipes for the home cook. Challenging but not impossible and the rewards exceed the work.
I’ve been baking challah regularly for about 30 years. I’ve never seen that flour slurry technique before. Learn something new every day….
Hello erl
There was another video on this channel about a month ago with the same chef that goes into more detail about the technique. Apparently it helps keep baked goods moist and fluffy. Search for "Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam"
I could listen to Lan speak all day
The gelatinized starch technique, tangzhong, that was used for the challah is also used in King Arthur’s recipe for Japanese Milk Bread which several YTers have demonstrated.
I'm not so sure that I've ever seen Jack so passionate! He really feels some type of way about flour! Yes, sir! I will always weigh my flour!!!
Excellent video. And much respect and kudos for getting the "ch" sound right in challah and rugelach!!!
WOW, that Challah is beautiful. I always thought it was hard to make but it isn’t, just time consuming. I really want to do this based in the great instructions.
The rugelach cookies look amazing! Reminds me of my childhood. I’m going to make these cookies with peach or fig jam. Thanks!👍
What a wonderful experience learning baking and braiding from the experts :)
My wife makes Challah every week! It’s not the best Challah, but it’s certainly my favorite!
Wonderfull, making the rugelach today. Have a great Holiday! Thankyou Errin and Julia!
I never heard of the tangzhong method and I've been making challah for over 50 years. It also comes out nice and fluffy. I braid mine with 6 strands
Wow this Challah demonstration was so well explained(clock illustration) and so many tips along the way. Learning so much from Test kitchen thanks
I worked at a Jewish Cafe that made their own rugulah every day.... it was fantastic!
Just to let you know that I appreciate You and Your amazing utube video’s!
I’ve been watching since Mr Kimmel was part of this amazing teaching path!!
We love the huge books that we have purchased, as well!! Keep up the great work ladies and gents
Ms. Lam, the cranberry tart was awesome! Now I’m going to hit this challah! Your convincing me to bake!
Perfect as always. Love all your recipes 😊
I love Challah, we make it every Friday! I'm making these rugalach too!
YES TO THE SCALES! Thanks Jack 😊
I love your recipes videos so much
Hello Evelyn
Rugalach: 8oz each butter & cream cheese, 2 C flour, pinch salt, Optional: 1/4 tsp vanilla, scant 3T sugar. Stand mixer: mix butter+ cream cheese til smooth. Gradually add flour.
Turn out on lightly floured board. Pat into disc. Cut into 4. Wrap/refrigerate at least 20-30 min. Roll each into rectangle. Add modest amount of fillings. Roll into logs, edge down. Refrigerate on parchment lined baking sheets for 20-30 min. Then, score logs with knife at 1" intervals about halfway through dough. Brush w milk, sprinkle w sugar/cinnamon. Bake.
Each log can have a different filling: Nutella/mini choc chips/walnuts, sieved apricot jam/almonds/cinnamon sugar, (seedless) raspberry or strawberry jam/walnuts/cinnamon sugar, chopped raisins/nuts/cinnamon sugar.
Can use the dough, without sugar & vanilla, for savory fillings. Caramelize onions w salt & a hint of garlic, cooled, then spread. Leave unbaked and freeze. Slice and bake flat for individual appetizers
Thank you lady's blessings. 😎
I'm intimidated by baking, but this came out great! Wish I could post a picture.
Have always loved this bread . ty.✌️
I’ve seen the tangzhong technique used in recipes before but never for challah. I’m curious to see how this effects my dough. Thanks for the tips!
I've also found that wheat germ stiffens bread doughs considerably.
I believe autolyse is WITHOUT yeast in the mixture.
Fluff is fluff. Thank you!
Exxxxcellent! Must try that tangzhong technique. But I have a question... Can I use a poolish or biga? Can a piece be set aside as a pate fermente?
Wow!
The that is one gorgeous loaf of bread. YUM! Thanks Lan - you're gorgeous too!
Jack almost makes me believe that he will track me down and inflict harm upon my person if I don't get out my scale. 🤣
Obviously the rest of the ATK crew didn’t get the memo!
I learned something new, thank you, but I want to know which quality scale you recommend using?
Thank you Lan! Yummy!
You can buy it in almost every bakery in Poland. We call it chałka, and I had no idea it was a ritual food xD I love challah since early childhood.
Thousands of years history, back to Biblical times of the Temple in Jerusalem.
@@adamw8469 we call it Hefezopf in Germany baked by most homes on week ends.
but not that complicted. most would only use 3 strings and we use butter insted of oil.
traditionally this form of bread comes from central europe, challah i've never heard of it in my life. except for a few iterations, the preparation is exactly the same. thank you for the post, really interesting !
I don't have a scale and never will..old fashioned standard way of cups and teaspoons is just fine. How many cups of flour for the Rugelach?
5oz AP flour to 1 cup
Would love to know the difference between tangzhong and yudane. Are they interchangeable or are there certain baked goods that each would be better suited to?
They're interchangeable. I've used both for baking various beads and I personally prefer tangzhong because I have more control over the flour and water temperature. Otherwise, it's the same effect, pillow soft bread my family inhales!
My only suggestion when making yudane, warm the bowl in which you'll pour the boiling water for it. The reason is that as soon as you pour the boiling water, it will be too cool to gelatinize the starch in the flour. If you have an electric kettle, you can boil water in it just for this, maybe? And the measured water in a small separate pot? When I was trying both methods, that's what I came up with. And why I stayed with the tangzhong method. Dissolve flour in cold water from the tap, boil while I stir, then spread on a plate to cool down. Done.
I wish you happy baking! ❤
I once made savoury rugelach, with a roquette pesto filling… just so I could say I made arugula rugelach 😂
America's Test Kitchen: Do you like fresh-out-of-the-oven pastry?
Everyone: You bet!
America's Test Kitchen: WROOONNNNNGGGG!!!!!!!!!!!!!!!!!
Create recipes thank you❣️
Great video! Something to think about is that there is no such thing as "vegetable" oil. Those oils come from seeds and consist of PUFAs (Poly Unsaturated Fatty Acids) which compromise cell membranes and other fatty acid structures in our bodies.
It is far better to saturated fats or mono-saturated such as lard, tallow, coconut oil, ghee and avocado oils. Although seed oils can be high in mono-saturated fatty acids, they are high in PUFAs as mentioned above including Omega-6 fatty acids.
I soak my chicken thighs in buttermilk and then flour then fry the chicken. When done, they are dark instead of golden brown. Can anyone tell me why. Oil temp is about 350.
"Makes bridget a FOOL..proof Challah." Lol. Even on 2x speed that pause was noticeable
If I want a poppy seed challah, do I cover the challah in beaten whole egg, egg white, or egg yolk? Thanks.
Any of the above will work. Sometimes I add a spoonful of water to the egg as well.
That thank you was dangerous lolol
Love this recipe except the delay to add sugar and salt. Can i add it with the flour? I keep forgetting to add them and then the challah tastes bland
For Challah you should really use honey rather than sugar and add a generous pinch of saffron.
Nice
What is the recipe, please?
TOUCHIN' TIPS
looks delicious..worth waiting for 7+ hours from making it until you can actually taste it
Asian woman that can make perfect challah and rugalach!?!? now THAT is every Jewish guy's dream wife!!!
Love watching this channel and always try out the things I saw.
Can you make more things that are gluten free? My wife is GF so I dont want to be the only one enjoying everything you make!
Followed recipe, looked beautiful, egg washed and put in the oven. Flattened out not rich braids. Why???
😋👍🏻
What Flour do I need for fluffy Pancakes or Waffles???
Briget looks like shes had some insane face lift work. (Like Barbie, almost)
King Arthur
Only 3 tablespoons + 1/4 C water total?!?!
Surprised they don’t weigh rather than measure ingredients.
Right! That is the hugest complaint that I have about ATK. It’s frustrating because the food looks so good. But most of the time I don’t even bother because I am unsure if my conversions will produce the same results. ATK should really get with the program and give measurements in grams, especially for baked goods when precision matters.
When the heck will America's Test Kitchen and Cooks Illustrated emphasize the superiority of weighting ingredients when baking, and include weights in your recipes?
@@sandrah7512 They didn't mention it at all in the video. And they omit if from plenty of recipes on their site.
And ATK/Cooks Illustrated claim to take a scientific approach. They often fail to practice what they preach.
By contrast, J. Kenji Lopez-Alt demonstrates weights any time he bakes, even for pizza dough.
They just did a specific segment on it!
Jack admonishes us to use weight measurements, but the rest of you insist on using volumetric measures, even with something as finicky as challah. Arghhh….
C’mon, it’s pronounced _khah-luh_ where the _kh_ is pronounced like the _ch_ in the Scottish _loch._ And rugelach is pronounced _ruhg-uh-luhkh_ with the first syllable like that piece of heavy fabric, smaller than a carpet, on the floor, and, again, the _kh_ is pronounced like the _ch_ in _loch._
All my Jewish friends and my Jewish great grandmother at her bakery in NYC all promote like these cooks!
🌭🌭😁👍💕
"Chałka"
Polish word from the original Hebrew word for Loaf of Bread
@@adamw8469
Chalka is only this exact type of bread.
"Loaf of Bread" in polish: "Bochenek Chleba"
@@jareknowak8712 yes, I know… and it comes from Hebrew.
my yourin is thicc and pudding like should i go to the doctor?
Dairy products in baked goods are a NO-NO for the kosher home when served with a meat meal.
I'm sure they know that, but we are NOT talking kosher here, just a good recipe for Challah.
I make dairy Challah all the time. We just don’t serve it with meat. We have a strict Kosher home.
do us all a favor, start including metic measurements with your recipes! it's 2022 metric is more accurate, and easier to half or double recipes! Imperial measurements are kinda a pain in the you know where!
In the case of wheat flour, Jack's statement is false. It's perfectly possible to make delicious cakes, fried chicken, and gravy without wheat flour! And I'm disappointed in the use of plastic wrap. When will we get the message that we have to stop using single-use plastics? You're in a position of influence. Please use it for the benefit of the Earth and us all.
Hello byrdbrain
Yay, someone other than Julia and Bridget! I might actually be able to sit thru this one, well, until Jack tries to mansplain flour to us. That I just can't sit thru.
Enjoyed ur recipe until u used that awful can spray. U polluted beautiful bread.
Wow. I have made and seen many many different challah recipes. This is so different. I know this is meant to be easier for the home cook, but it honestly looks more complicated than most I have seen. Wow. A bit confused 🤔
Nothing says "ritually Jewish bread" quite like tangzhong...
As a Jew, and I think I speak for many Jews too, I couldn't care less about the exact means used to achieve a great challah... even if that means you use a *shock* East Asian technique!
Nothing wrong with that method from a Kashrut or ritual perspective.
They made a video about it a month ago, it's a technique that's been around for a while, both in Asia and Europe. Some people call it a water roux, ATK went with tangzhong. Look for "Easy Trick For The Fluffiest Bread" on the channel.