Wednesday, April 12, 2017

Marzipan Challah


Marzipan Challah
David, 12 Apr 

During a recent trip to Iceland, I visited a number of bakeries which make what are considered to be in the Danish tradition. They’re yeasted, but get their flaky layers by either being rolled and folded several times, or made with a brioche-like dough, often with a moist, sweet marzipan filling.
I met Uri Scheft, a Danish baker, who has a bakery in Tel Aviv, a few years ago, and he told me he was planning to open a bakery in New York City, which he did. And Breads Bakery became a huge success. Uri’s breads and pastries use ingredients and flavors from the different cultures that intersect in the Middle East and Northern Africa, as well as in his homeland, which inspired this marzipan challah.

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