Kosher Bread Pro

Kiflice are the crescent rolls of the Balkan Jewish kitchen. These tender, flaky pastries — filled with walnuts, jam, or cheese — were a staple of Jewish life in Serbia, Croatia, and Bosnia. Each one is a perfect crescent moon of buttery dough, golden and fragrant from the oven, dusted with powdered sugar like fresh snowfall.

The Jewish communities of the Balkans created a cuisine that blended Sephardic, Ashkenazi, and local traditions into something entirely unique. Kiflice reflect that heritage — they share DNA with both Ashkenazi rugelach and Sephardic boyos, but they are distinctly Balkan in their shape, filling, and character.

The walnut filling is the most traditional: freshly ground walnuts mixed with sugar, a little egg white, and a whisper of lemon zest. It is earthy, sweet, and perfectly complemented by the rich, tender dough. These are the pastries that Balkan Jewish grandmothers made for every occasion worth celebrating.

What Makes This Special

• Balkan Jewish heritage — from the unique Jewish communities of the former Yugoslavia.
• Buttery, tender dough — enriched with sour cream for extra tang and tenderness.
• Traditional walnut filling — freshly ground walnuts with lemon zest.
• Crescent shape — elegant and uniform, dusted with powdered sugar.

Kosher Observance & Halachic Notes

Ingredients

Dough

Walnut Filling

• 200 g walnuts, finely ground
• 80 g granulated sugar
• 1 egg white, lightly beaten
• Zest of ½ lemon
• ½ tsp vanilla extract

Finish

• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Dough

Pulse flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until pea-sized pieces form. Add sour cream, egg yolks, and lemon zest. Pulse until the dough just comes together. Divide into 3 discs, wrap, and refrigerate at least 1 hour (up to 2 days).

Step 2: Make the Filling

Combine ground walnuts, sugar, egg white, lemon zest, and vanilla. The mixture should hold together when pressed. Set aside.

Step 3: Roll and Cut

On a floured surface, roll one disc into a circle about 28 cm (11 inches). Cut into 8 wedges (like a pizza).

Step 4: Fill and Shape

Place a heaping teaspoon of walnut filling at the wide end of each wedge. Roll from the wide end to the point. Curve the ends inward to form a crescent. Place point-side down on a parchment-lined pan. Repeat with remaining dough discs.

Step 5: Bake

Preheat to 175°C (350°F). Bake 18–22 minutes until light golden — they should remain pale compared to cookies. They will firm as they cool.

Step 6: Finish

Cool 10 minutes on the pan. Dust generously with powdered sugar while still slightly warm. The sugar clings to the warm surface and creates a beautiful snowy coating.

Storage & Make-Ahead

• Room temperature: 5–7 days in an airtight container layered with parchment.
• Freezing: Up to 3 months. Dust with fresh powdered sugar after thawing.
• Dough: Keeps in the fridge up to 3 days, or freeze for 1 month.

Troubleshooting

Frequently Asked Questions

Are kiflice the same as rugelach?

They are close cousins. Both use a rich, pastry-like dough and are shaped into crescents. Kiflice typically use a sour cream-based dough (rather than cream cheese), are larger, and are filled primarily with walnuts. The Balkan tradition favors powdered sugar dusting rather than the cinnamon-sugar coating common on rugelach.

Can I use different fillings?

Yes. Apricot or plum jam is traditional in some Balkan communities. Poppy seed filling is also popular. Nutella makes a delicious modern variation (though it changes the dairy status — check the certification).

Can I make these pareve?

Substitute margarine for butter and pareve sour cream for regular. The texture will be slightly different but still delicious.

Why sour cream in the dough?

Sour cream adds tang, tenderness, and moisture. The acid in sour cream also relaxes the gluten slightly, making the dough more tender and easier to roll thin. It is the Balkan baker’s secret ingredient.

Bulemas are the spiral pastries of the Sephardic Turkish-Jewish kitchen. Each one is a golden coil of paper-thin dough wrapped around a savory filling of eggplant, cheese, or spinach. When baked, the outer layers crisp while the filling melts into a rich, satisfying center. They are the Sephardic answer to the question: “What is the most beautiful way to wrap a filling in dough?”

The word bulema comes from the Turkish börek tradition, adapted by Ladino-speaking Jews across the Ottoman Empire. In Sephardic communities from Istanbul to Thessaloniki, bulemas were shaped for Shabbat breakfast, holidays, and family celebrations. Each household had its signature filling and its own technique for stretching the dough.

The art of bulema-making lies in the dough. Unlike phyllo, which is rolled, bulema dough is stretched by hand over the backs of your fists until translucent. It is a skill passed from mother to daughter, a tactile knowledge that connects you to generations of Sephardic women bakers.

What Makes This Special

• Hand-stretched dough — pulled thin over the backs of your fists, a traditional Sephardic technique.
• Spiral shape — each bulema is an individual coil, beautiful and self-contained.
• Eggplant-cheese filling — smoky roasted eggplant with tangy cheese, a Sephardic classic.
• Crispy layers — the thin dough bakes into shattering, flaky layers around the filling.

Kosher Observance & Halachic Notes

Ingredients

Dough

Eggplant-Cheese Filling

• 2 medium eggplants (~500 g)
• 150 g feta, crumbled
• 100 g kashkaval or Gruyère, grated
• 1 large egg
• 2 Tbsp fresh parsley, chopped
• Salt and pepper to taste

For Assembly

• 80 g (⅓ cup) melted butter or oil
• 1 egg wash (1 egg + 1 Tbsp water)
• Sesame seeds

Step-by-Step Instructions

Step 1: Make the Dough

Combine flour and salt. Add water, oil, and vinegar. Knead 5 minutes until smooth and elastic. The vinegar helps extensibility. Divide into 12 balls, brush with oil, cover, and rest at least 30 minutes (up to 2 hours).

Step 2: Roast Eggplant

Prick eggplants with a fork. Roast at 200°C (400°F) for 30–40 minutes until collapsed and very soft. Cool, scoop out flesh, and drain excess liquid. Mash roughly. Mix with feta, kashkaval, egg, parsley, salt, and pepper.

Step 3: Stretch the Dough

Working on a large, lightly oiled surface, take one dough ball. Using the backs of your floured fists, gently stretch the dough from the center outward, rotating as you work. The dough should become very thin — nearly translucent. If it tears, do not worry — small tears are fine. Trim thick edges.

Step 4: Fill and Roll

Brush the stretched dough with melted butter. Spread 2–3 tablespoons of filling along one edge. Roll into a thin rope, then coil the rope into a spiral. Place seam-side down on a parchment-lined pan. Repeat.

Step 5: Bake

Preheat to 190°C (375°F). Brush with egg wash and sprinkle with sesame seeds. Bake 25–30 minutes until deep golden and crispy. Serve warm.

Storage & Make-Ahead

• Room temperature: Best day-of. Reheat at 180°C for 8 minutes to re-crisp.
• Freezing (unbaked): Freeze shaped bulemas, bake from frozen adding 8–10 minutes.
• Freezing (baked): Up to 2 months. Reheat to restore crispness.

Troubleshooting

Frequently Asked Questions

Can I use phyllo instead of homemade dough?

Yes. Use 2 sheets of phyllo per bulema, brushed with butter between them. The result is slightly different but equally delicious and much faster.

What other fillings work?

Spinach and feta is classic. Potato and onion works for a pareve version. Some families use pumpkin or sweet potato. The technique works with any thick filling.

How thin should the dough be?

You should be able to read a newspaper through it (the traditional test). It should be nearly translucent. Thin dough = more crispy layers = better bulemas.

What is the difference between bulemas and bourekas?

Bourekas use puff pastry or phyllo and are typically folded into triangles. Bulemas use hand-stretched dough and are always coiled into spirals. The spiral shape and the stretching technique are what define a true bulema.

Fennel and orange challah brings the sun-warmed flavors of the Mediterranean to the Shabbat table. Toasted fennel seeds add a gentle anise note, while fresh orange zest infuses the dough with bright citrus fragrance. Together, they create a challah that smells like a Mediterranean garden and tastes like nothing you have braided before.

This flavor combination is inspired by Sephardic baking, where fennel and citrus appear together in breads, pastries, and cookies across the Mediterranean basin. Italian-Jewish bakers in particular loved the pairing of finocchio (fennel) and arancia (orange) in their enriched breads.

The fennel seeds are lightly toasted to release their oils, then folded throughout the dough and scattered on top. The orange zest is mixed directly into the wet ingredients, where it perfumes the entire loaf from within. When this challah bakes, the kitchen fills with an aroma that is absolutely intoxicating.

What Makes This Special

• Toasted fennel seeds — gentle anise flavor throughout and on top.
• Fresh orange zest — bright citrus in every bite.
• Sephardic-Italian inspiration — Mediterranean flavors in an Ashkenazi format.
• Beautiful and unique — a challah that stands out at any table.

Kosher Observance & Halachic Notes

Ingredients

Topping

• 1 egg + 1 Tbsp water (egg wash)
• Fennel seeds for sprinkling
• Flaky sea salt

Step-by-Step Instructions

Step 1: Toast Fennel Seeds

Toast fennel seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and very slightly colored. Cool completely.

Step 2: Mix the Dough

Combine flour, salt, yeast, and 10 g of toasted fennel seeds (reserve 5 g for topping). Add eggs, honey, oil, orange zest, and warm water. Mix on low 3 minutes, then medium 8–10 minutes until smooth and elastic.

Step 3: Hafrashat Challah

Separate challah with a bracha (see Halachic Notes).

Step 4: First Rise

Cover and rise 1.5–2 hours until doubled.

Step 5: Shape

Divide into 2 portions, each into 3 or 4 strands. Braid into loaves. Place on parchment-lined pans.

Step 6: Second Rise

Proof 45–60 minutes until puffy.

Step 7: Top and Bake

Preheat to 175°C (350°F). Brush with egg wash. Sprinkle with reserved fennel seeds and flaky salt. Bake 28–33 minutes until golden. Internal temp: 88°C (190°F).

Storage & Make-Ahead

• Room temperature: 2–3 days.
• Freezing: Up to 3 months. The fennel and orange flavors hold up beautifully.

Troubleshooting

Frequently Asked Questions

Can I use orange juice in addition to zest?

You can replace up to 60 g of the water with fresh orange juice for a more intense citrus flavor. Be aware that the acidity may slightly slow fermentation.

Can I substitute anise seeds for fennel?

Anise seeds are more intensely licorice-flavored. Use half the amount (7 g) if substituting. Fennel is milder and more broadly appealing.

Is this challah good for Rosh Hashanah?

The honey and fresh flavors make it lovely for Rosh Hashanah. Shape it as a round coil with the fennel seeds pressed into the spiral for a stunning holiday presentation.

What should I serve alongside?

This challah pairs beautifully with fish dishes, Mediterranean salads, or simply with good olive oil and za’atar for dipping. The fennel-orange notes complement seafood-style fish courses especially well.

Cardamom bread is a fragrant, braided loaf that bridges Scandinavian and Jewish baking traditions. This golden bread, perfumed with freshly crushed green cardamom, enriched with butter, and topped with pearl sugar, has been embraced by Jewish communities across Northern Europe. Its warm, floral aroma and tender, pull-apart crumb make it one of the most irresistible celebration breads in the world.

While cardamom bread (kardemummabröd) is Scandinavian in origin, its enriched, braided format echoes challah, and it has been adopted by Jewish bakers who recognize a kindred spirit in its tender crumb and braided beauty. The cardamom — an ancient spice traded through the Middle East for millennia — connects this Nordic bread to its Eastern roots.

The key to extraordinary cardamom bread is freshly crushed cardamom pods. Pre-ground cardamom has lost most of its volatile oils. Crack the pods, extract the seeds, and grind them yourself. The difference is transformative — like smelling a fresh rose versus a photograph of one.

What Makes This Special

• Freshly crushed cardamom — aromatic, floral, and worlds better than pre-ground.
• Butter-enriched dough — rich, tender, brioche-like crumb.
• Pearl sugar topping — crunchy sugar crystals that glitter on the golden crust.
• Beautiful braided shape — familiar technique for any challah baker.

Kosher Observance & Halachic Notes

Ingredients

Topping

• 1 egg + 1 Tbsp milk (egg wash)
• Pearl sugar (Swedish pärlsocker)
• Sliced almonds (optional)

Step-by-Step Instructions

Step 1: Grind the Cardamom

Crack 20–25 green cardamom pods. Extract the small black seeds and discard the husks. Grind the seeds in a mortar and pestle or spice grinder until fine. You should have about 8 g (2 tsp).

Step 2: Mix the Dough

Combine flour, sugar, salt, yeast, and cardamom. Add eggs, milk, vanilla, and softened butter. Mix on low 3 minutes, then medium 10 minutes until smooth and elastic. The dough will be soft and slightly buttery.

Step 3: First Rise

Cover and rise 1.5 hours until doubled.

Step 4: Shape

Divide into 2 portions. Divide each into 3 strands. Roll into ropes 40 cm long. Braid into 3-strand loaves (or shape into wreaths by joining the ends of each braid). Place on parchment-lined pans.

Step 5: Second Rise

Cover and proof 45–60 minutes until puffy.

Step 6: Top and Bake

Preheat to 175°C (350°F). Brush with egg wash. Sprinkle generously with pearl sugar and sliced almonds. Bake 25–30 minutes until deep golden. Internal temp: 88°C (190°F).

Storage & Make-Ahead

• Room temperature: 3 days. The butter keeps it moist.
• Freezing: Up to 3 months. The cardamom flavor actually intensifies after freezing and thawing.

Troubleshooting

Frequently Asked Questions

Where can I find pearl sugar?

Swedish pearl sugar (pärlsocker) is available at IKEA, specialty baking stores, and online. It comes in coarse, opaque white chunks that resist melting. Belgian pearl sugar (for waffles) also works but is larger.

Can I make this pareve?

Substitute margarine for butter and oat milk or water for milk. The flavor will be slightly less rich but the cardamom will still shine through.

How much cardamom is too much?

Cardamom is potent. Stick to the recipe’s 8 g. More than that can become medicinal. If you prefer a subtle flavor, use 5 g for a lighter touch.

Can I shape these as buns instead?

Absolutely. Divide the dough into 16 pieces, shape into individual twisted buns (kardemummabullar), and bake for 14–16 minutes. They make gorgeous individual pastries.

Teiglach are the honey-cooked dough balls that crown the Rosh Hashanah table. Small nuggets of simple egg dough, simmered in a bubbling honey syrup until they turn golden and caramelized, then tumbled with nuts and sometimes ginger. They are sticky, sweet, crunchy, and utterly addictive — the original Jewish candy.

The name comes from the Yiddish word for “little pieces of dough,” and teiglach have been part of Ashkenazi Rosh Hashanah celebrations for centuries. The honey syrup connects them to the universal Jewish wish for a sweet new year, while their golden color evokes prosperity and blessing.

Making teiglach is a communal activity. The dough is simple enough for children to roll, and the honey cooking process fills the kitchen with an intoxicating aroma. They are traditionally piled into a towering mound, glistening with honey, nuts scattered throughout like jewels.

What Makes This Special

• Cooked in honey — not baked, not fried, but simmered in honey syrup for deep, caramelized flavor.
• Rosh Hashanah tradition — a sweet for a sweet new year, pareve for any meal.
• Simple dough — flour, eggs, oil, and a pinch of salt. That is all.
• Incredible keeping quality — the honey preserves them for weeks.

Kosher Observance & Halachic Notes

Ingredients

Dough

Honey Syrup

• 500 g (1½ cups) honey
• 200 g (¾ cup + 2 Tbsp) sugar
• 1 tsp ground ginger
• ½ tsp ground cinnamon

Add-ins

• 100 g walnuts or pecans, roughly chopped
• Optional: candied cherries, dried ginger pieces

Step-by-Step Instructions

Step 1: Make the Dough

Beat eggs with oil and salt. Sift flour, baking powder, and ginger together. Stir into the egg mixture until a soft, smooth dough forms. It should not be sticky. If it is, add flour 1 tablespoon at a time. Let rest 10 minutes.

Step 2: Shape the Dough Balls

Divide dough into small pieces. Roll each into a rope about 1 cm thick, then cut into 1.5 cm pieces. You should have about 60 small nuggets. They will expand during cooking, so keep them small.

Step 3: Cook in Honey

In a large, heavy-bottomed pot (at least 4 liters), combine honey, sugar, ginger, and cinnamon. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Important: The syrup must only gently bubble, never boil vigorously, or it will burn.

Carefully drop dough pieces into the simmering syrup, a few at a time. Stir gently to prevent sticking. Once all pieces are added, reduce heat to low. Cover and cook 45–60 minutes, stirring gently every 10–15 minutes. The teiglach are done when they are deep golden brown, firm, and the syrup has thickened significantly.

Step 4: Add Nuts

In the final 5 minutes, fold in the chopped nuts.

Step 5: Cool and Serve

Wet a large piece of parchment paper or a wooden board. Pour the teiglach onto the surface, spreading gently with a wet spatula. Let cool completely. The honey will set into a chewy, candy-like coating. Break into clusters or individual pieces to serve.

Storage & Make-Ahead

• Room temperature: 2–3 weeks in an airtight container. The honey acts as a natural preservative.
• Gifting: Teiglach make wonderful Rosh Hashanah gifts. Pack in cellophane bags or decorative tins.
• Do not refrigerate: Cold temperatures make the honey coating too hard.

Troubleshooting

Frequently Asked Questions

Can I use less honey?

The honey is not just flavoring — it is the cooking medium. You need enough to submerge the dough pieces. Do not reduce it below 400 g. The honey is reusable for other cooking after straining.

Why do teiglach need to cook so long?

The long, gentle cooking allows the dough to absorb honey and caramelize slowly. Rushing with higher heat burns the outside while leaving the inside raw. Patience is essential.

What nuts are traditional?

Walnuts and pecans are most traditional. Some versions use blanched almonds or hazelnuts. Any nut works. Some modern versions add dried cranberries or candied ginger.

Are teiglach the same as struffoli?

They are similar! Italian struffoli (fried dough balls in honey) likely share a common ancestor. Teiglach are cooked (simmered) in honey rather than fried first, giving them a different texture.

Khachapuri is the legendary cheese-filled bread boat of Georgian Jewish tradition. Imagine a golden, boat-shaped bread cradling a bubbling pool of melted cheese with a raw egg cracked into the center, stirred tableside into a rich, molten filling. It is one of the most dramatic and satisfying breads in the world, and it has deep roots in the ancient Jewish community of Georgia.

Georgia’s Jewish community — one of the oldest in the world, dating back over 2,600 years — adopted and adapted the country’s beloved khachapuri. For Georgian Jews, this cheese bread became a Shabbat and holiday staple, served at dairy meals with fresh herbs and wine.

The Adjarian style (boat-shaped with an egg) is the most spectacular version. Each person gets their own bread boat, tears off pieces from the pointed ends, and uses them to scoop the cheesy, eggy filling. It is interactive, communal, and utterly delicious.

What Makes This Special

• Dramatic presentation — individual bread boats with molten cheese and a runny egg.
• Ancient Georgian-Jewish tradition — from one of the world’s oldest Jewish communities.
• Interactive eating — tear, scoop, and enjoy at the table.
• Quick to make — simple dough, no long fermentation needed.

Kosher Observance & Halachic Notes

Ingredients

Dough

Cheese Filling

• 300 g mozzarella, shredded
• 200 g feta, crumbled
• 1 egg, beaten
• Pinch of salt

Topping (per boat)

• 1 egg per boat (6 total)
• Butter pats

Step-by-Step Instructions

Step 1: Make the Dough

Combine flour, salt, yeast, and sugar. Add yogurt, water, and olive oil. Knead 8 minutes until smooth. Cover and rise 1 hour.

Step 2: Prepare Filling

Mix shredded mozzarella, crumbled feta, beaten egg, and salt.

Step 3: Shape the Boats

Divide dough into 6 pieces (~140 g each). Roll each into an oval about 25 × 15 cm. Place a generous portion of cheese filling down the center. Roll the long edges inward, twist and pinch the pointed ends to form a boat shape with raised sides. Place on parchment-lined sheet pans.

Step 4: Bake (Phase 1)

Preheat to 230°C (450°F). Bake 12–14 minutes until the edges are golden and the cheese is bubbling.

Step 5: Add the Egg

Remove from oven. Make a well in the cheese filling. Crack a raw egg into each well. Return to oven for 2–3 minutes, just until the egg white begins to set but the yolk is still runny.

Step 6: Finish and Serve

Add a pat of butter to each boat immediately. Serve right away. At the table, stir the egg and butter into the molten cheese with a fork, then tear off pieces of bread to scoop the filling.

Storage & Make-Ahead

• Serve immediately — khachapuri is at its best straight from the oven.
• Shaped boats: Shape and fill boats, then refrigerate up to 4 hours before baking. Add 2–3 minutes to bake time.
• Dough: Refrigerate after first rise for up to 24 hours.

Troubleshooting

Frequently Asked Questions

What cheese blend works best?

Traditional Georgian khachapuri uses sulguni cheese. A mix of mozzarella (for stretch) and feta (for tang) is the best kosher substitute. Some add ricotta for creaminess.

Can I make one large khachapuri instead?

Yes, though individual boats are more dramatic. For a large version, use the entire dough and filling, shape one big boat, and use 2–3 eggs. Increase bake time by 5–8 minutes.

Is khachapuri Jewish?

Khachapuri is a Georgian national dish adopted by the Georgian Jewish community. Jews have lived in Georgia for over 2,600 years, and the food traditions are deeply intertwined. Georgian Jewish cuisine is one of the most unique in the Jewish world.

When should I serve this?

Perfect for a dairy Shabbat lunch, Shavuot brunch, or any dairy meal. It is best made and eaten immediately — the molten cheese-and-egg filling does not wait well.

Pain de mie is the perfect kosher sandwich bread. Baked in a lidded Pullman pan that constrains its rise, this loaf emerges with a perfectly square cross-section, a fine, velvety crumb, and a thin, soft crust. It is the bread that makes sandwiches beautiful, toast uniform, and French toast elegant.

While pain de mie is French in origin, its precise, refined character appeals to the Jewish baker who values both form and function. By making it pareve with oil instead of butter, this version can accompany any meal. It slices cleanly, holds fillings without falling apart, and toasts to an even golden perfection.

This is the bread for people who care about their sandwiches. The tight, uniform crumb prevents fillings from soaking through, the soft crust eliminates the need for trimming, and the subtle sweetness complements both savory and sweet toppings.

What Makes This Special

• Pullman pan with lid — creates the signature square shape and ultra-fine crumb.
• Pareve formula — oil-based, suitable for any meal.
• Fine, uniform crumb — perfect for sandwiches and toast.
• Thin, soft crust — no tough crusts to deal with.

Kosher Observance & Halachic Notes

Ingredients

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, salt, sugar, and yeast. Add oil, egg, and water. Mix on low 3 minutes, then medium 10 minutes until very smooth and elastic. The dough should be soft and supple with a silky surface.

Step 2: First Rise

Cover and rise 1 hour until nearly doubled.

Step 3: Shape

Punch down and turn onto a clean surface. Roll into a rectangle the width of your Pullman pan. Roll up tightly from the short end, pinching the seam. Place seam-side down in a greased 33 cm (13-inch) Pullman pan.

Step 4: Proof

Cover (without the lid) and proof 45–60 minutes until the dough rises to about 1.5 cm below the top of the pan. Slide the lid on. (If you don’t have a Pullman pan, use a regular loaf pan and cover tightly with greased foil.)

Step 5: Bake

Preheat to 190°C (375°F). Bake with the lid on for 30 minutes. Remove lid and bake 5–8 more minutes until the top is light golden and internal temp reaches 93°C (200°F). If using foil, remove for the last 5 minutes.

Step 6: Cool

Remove from pan immediately. Cool completely on a wire rack before slicing — at least 1 hour. Use a sharp serrated knife for thin, even slices.

Storage & Make-Ahead

• Room temperature: 4–5 days in a bread bag. The closed crumb retains moisture well.
• Freezing: Slice and freeze up to 3 months. Toast directly from frozen.
• Sandwich prep: Excellent bread for making sandwiches a day ahead — it does not get soggy.

Troubleshooting

Frequently Asked Questions

Do I need a Pullman pan?

A Pullman (pain de mie) pan with a sliding lid creates the signature square shape. Without one, use a standard loaf pan covered with greased foil weighted down with a baking sheet. The shape will not be perfectly square but the bread will be equally delicious.

Can I make this dairy?

Yes. Replace oil with 40 g softened butter and use milk instead of water for an even softer, richer crumb. Many traditional pain de mie recipes use butter and milk.

What is the best way to slice pain de mie?

Use a long, sharp serrated knife. Let the bread cool completely. Slice with a gentle sawing motion, letting the knife do the work. For uniform slices, use a bread slicing guide.

What sandwiches work best with this bread?

Everything. The uniform crumb and soft texture make it ideal for deli sandwiches, tuna salad, egg salad, grilled cheese, or simply buttered toast. It is also perfect for tea sandwiches and canapés.

Pogaca are the soft, pillowy Turkish cheese buns that melt in your mouth. In the Sephardic Jewish communities of Istanbul, these golden, sesame-topped buns were a staple of the desayuno — the elaborate Shabbat morning breakfast. Filled with tangy feta and stretchy kashkaval cheese, each pogaca is a self-contained package of savory, cheesy perfection.

The Turkish Jewish community has been baking pogaca for centuries, adapting the beloved Turkish snack to the rhythms of Jewish life. Unlike bourekas, which use flaky pastry, pogaca are made from a soft, enriched dough that stays tender for days. They are the ideal make-ahead food for Shabbat morning.

The beauty of pogaca is their simplicity. The dough comes together in minutes, the filling is mixed in a bowl, and the shaping is nothing more than wrapping and pinching. Even a beginner baker can produce bakery-quality results on the first try.

What Makes This Special

• Ultra-soft dough — yogurt in the dough creates an exceptionally tender crumb.
• Two-cheese filling — feta and kashkaval for tang and melt.
• Stays soft for days — perfect make-ahead for Shabbat breakfast.
• Beginner-friendly — no braiding, no shaping skill required.

Kosher Observance & Halachic Notes

Ingredients

Dough

Filling

• 150 g feta cheese, crumbled
• 100 g kashkaval or Gruyère, grated
• 2 Tbsp fresh parsley, chopped
• Black pepper to taste

Topping

• 1 egg yolk + 1 Tbsp water
• Sesame seeds or nigella seeds

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, yeast, sugar, and salt. Add yogurt, oil, egg, and water. Mix until a soft, slightly sticky dough forms. Knead 5 minutes by hand or 3 minutes in a mixer. The dough should be very soft. Cover and rise 1 hour.

Step 2: Prepare Filling

Mix crumbled feta, grated kashkaval, parsley, and pepper.

Step 3: Shape

Divide dough into 16 pieces (~42 g each). Flatten each into a 10 cm circle. Place a tablespoon of filling in the center. Gather the edges up and pinch firmly to seal. Place seam-side down on a parchment-lined pan, spacing 3 cm apart.

Step 4: Proof

Cover and proof 30 minutes until puffy.

Step 5: Bake

Preheat to 180°C (355°F). Brush with egg yolk wash and sprinkle with sesame seeds. Bake 18–22 minutes until golden brown.

Storage & Make-Ahead

• Room temperature: 2–3 days in a bag. The yogurt keeps them soft.
• Freezing (baked): Up to 2 months. Reheat at 175°C for 8 minutes.
• Freezing (unbaked): Freeze shaped, unbaked pogaca. Bake from frozen, adding 5 minutes.

Troubleshooting

Frequently Asked Questions

What is kashkaval?

A semi-hard cheese common in Turkish, Balkan, and Sephardic cooking. It melts beautifully and has a nutty, slightly sharp flavor. Gruyère, Emmental, or aged provolone are good substitutes.

Can I use different fillings?

Absolutely. Try potato and onion (for a pareve version without the cheese), spinach and feta, or za’atar with cheese. The soft dough wraps around any filling.

Are these the same as bourekas?

No. Bourekas use flaky pastry (puff or phyllo), while pogaca use enriched bread dough. Pogaca are softer, puffier, and more bun-like. Both are beloved in Turkish-Jewish cuisine.

Can I make mini pogaca for a party?

Yes! Divide into 32 pieces instead of 16 for bite-sized party buns. Reduce bake time by 3–4 minutes.

Challah doughnuts are what happens when the richest bread dough meets the deep fryer. These are not your standard sufganiyot — they use a full-bodied challah dough, extra-eggy and enriched with honey, producing a doughnut that is impossibly tender, slightly sweet, and stays soft for days.

The idea is brilliantly simple: challah dough is already one of the most indulgent bread doughs in Jewish baking. By portioning it into rounds and frying instead of baking, you get doughnuts with a delicate, bread-like interior, a thin crispy shell, and all the honeyed depth of your Friday night bread.

Fill them with jam for a classic approach, with pastry cream for elegance, or simply roll them in cinnamon sugar and eat them plain. They are magnificent any way you serve them, and they make Hanukkah (or any Tuesday) feel like a celebration.

What Makes This Special

• Challah dough base — richer, eggier, and more tender than standard doughnut dough.
• Honey sweetness — subtle, complex sweetness from honey rather than just sugar.
• Pareve — no dairy, suitable for any meal including after meat.
• Versatile fillings — jam, custard, chocolate, or cinnamon sugar.

Kosher Observance & Halachic Notes

Ingredients

Dough

For Frying

• Neutral vegetable oil (at least 8 cm deep in pot)

Toppings

• Granulated sugar, cinnamon sugar, or powdered sugar
• Optional fillings: strawberry jam, pastry cream, chocolate ganache

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, salt, sugar, and yeast. Add eggs, honey, oil, vanilla, and water. Mix on low 3 minutes, then medium 8 minutes until smooth and elastic. The dough should be soft and slightly tacky.

Step 2: First Rise

Cover and rise 1.5 hours until doubled.

Step 3: Shape

Turn out on a lightly floured surface. Roll to 1.5 cm (5/8 inch) thickness. Cut with an 8 cm (3 inch) round cutter. Reroll scraps once. Place rounds on parchment-lined sheets, cover, and proof 30–40 minutes until puffy.

Step 4: Heat Oil

Fill a heavy pot with oil to 8 cm depth. Heat to 170°C (340°F). Use a thermometer — temperature control is critical. Line a sheet pan with paper towels.

Step 5: Fry

Gently lower 3–4 doughnuts into the oil. Fry 2–3 minutes per side until deep golden brown. The doughnuts should puff significantly. Remove with a slotted spoon to the paper towel-lined pan. Maintain oil temperature between 165–175°C (330–345°F).

Step 6: Finish

While still warm, roll in sugar or cinnamon sugar. For filled doughnuts, let cool slightly, poke a hole in the side with a chopstick, and pipe in filling using a pastry bag with a round tip.

Storage & Make-Ahead

• Day-of: Best eaten within hours of frying.
• Room temperature: Acceptable for 1 day if unfilled. Filled doughnuts should be eaten same day.
• Dough make-ahead: Refrigerate after first rise for up to 24 hours. Cut, proof, and fry the next day.

Troubleshooting

Frequently Asked Questions

How are these different from sufganiyot?

Sufganiyot use a standard enriched dough. Challah doughnuts use the richer, eggier, honey-enriched challah formula. The result is more tender, more flavorful, and stays softer longer. Think of it as a premium version.

Can I bake these instead of frying?

You can bake at 190°C (375°F) for 12–15 minutes for baked doughnut rolls. They will not have the crispy fried exterior but will still be delicious. Brush with melted butter or oil after baking and roll in cinnamon sugar.

What oil is best for frying?

Neutral oils with high smoke points: canola, sunflower, or peanut oil (if no allergies). Avoid olive oil for frying — its smoke point is too low. Ensure the oil has a reliable kosher certification.

Can I use challah dough I already made?

Yes! If you have leftover challah dough from a Shabbat bake, it makes excellent doughnuts. Cut, proof, and fry as directed.

Syrian ka’ak are the sesame-coated bracelet cookies that have sweetened celebrations in the Syrian Jewish community for generations. Golden rings of tender dough, fragrant with mahlab and anise, encrusted with toasted sesame seeds — they are as beautiful as they are delicious, and they are deeply woven into the fabric of Syrian Jewish life.

In Aleppo and Damascus, ka’ak were baked for every joyous occasion: britot, engagements, holidays, and the weekly Shabbat. Their ring shape symbolizes continuity and wholeness, making them especially meaningful for celebrations of new beginnings. The mahlab — ground cherry pit kernel — gives them an utterly distinctive flavor that is floral, slightly nutty, and unmistakably Syrian.

These are not soft, chewy cookies. They are meant to be firm, dry, and perfect for dunking in tea or Arabic coffee. They keep for weeks in a tin, which made them ideal for sending as gifts and including in mishloach manot.

What Makes This Special

• Mahlab and anise — the signature Syrian flavor combination, floral and aromatic.
• Sesame seed coating — a thick crust of toasted sesame for crunch and nuttiness.
• Ring shape — symbolizes continuity and joy in Syrian Jewish tradition.
• Incredible keeping quality — stays fresh for weeks, perfect for gifts and shipping.

Kosher Observance & Halachic Notes

Ingredients

Coating

• 150 g (1 cup) sesame seeds
• 1 egg white, lightly beaten

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

Whisk flour, sugar, salt, baking powder, mahlab, and ground anise in a large bowl.

Step 2: Add Wet Ingredients

Add oil, eggs, water, and vanilla. Stir until a smooth, pliable dough forms. The dough should not be sticky. Knead briefly by hand for 1–2 minutes until uniform.

Step 3: Shape

Pinch off walnut-sized pieces (about 25 g each). Roll each into a rope 12–15 cm (5–6 inches) long. Join the ends to form a ring, pressing firmly to seal. You should have about 30 rings.

Step 4: Coat with Sesame

Spread sesame seeds on a plate. Brush or dip each ring in beaten egg white, then press both sides into sesame seeds until generously coated.

Step 5: Bake

Preheat oven to 175°C (350°F). Place rings on parchment-lined sheet pans, spacing 2 cm apart. Bake 18–22 minutes until golden and the sesame seeds are toasted. The cookies will firm as they cool.

Storage & Make-Ahead

• Room temperature: 3–4 weeks in an airtight container. They actually improve after a day or two.
• Shipping: These ship beautifully. Pack tightly in a tin with wax paper between layers.

Troubleshooting

Frequently Asked Questions

Where can I find mahlab?

Middle Eastern grocery stores carry mahlab (also spelled mahleb or mahaleb). It is sold whole or ground. Buy whole kernels and grind in a spice grinder for the best flavor. Online specialty spice shops also carry it.

Can I omit the mahlab?

You can, but the cookies will lose their distinctive Syrian character. If mahlab is unavailable, substitute a combination of ¼ tsp almond extract and ¼ tsp vanilla extract, though the flavor will be different.

What is the proper way to eat ka’ak?

Traditionally, ka’ak are served with Arabic coffee or tea. They are firm cookies meant for dunking — dip one end into your coffee and enjoy the contrast of crispy sesame and the warm, spiced dough softened by the hot drink.

Are these the same as Jerusalem ka’ak?

No. Jerusalem ka’ak (ka’ak al-Quds) are large sesame bread rings sold by street vendors. Syrian ka’ak are small, sweet cookies. They share the sesame coating and ring shape but are entirely different in size, texture, and purpose.