Breakfast

Pesto Cheese Brioche Buns What type of yeast works best for these cheese brioche? Both instant dry yeast and fresh yeast work well for making cheese brioche dough. Instant dry yeast is convenient as it can be mixed directly with the flour, while fresh yeast must be dissolved in the liquid ingredients first. For consistent results and ease, instant dry yeast is often preferred. How do I know when the buns are fully baked? The buns are done when the tops are golden brown, the cheese is melted and bubbling, and the buns sound slightly hollow when tapped on the … Read more

Authentic Jerusalem Kugel How do I store leftover Jerusalem kugel properly? Leftover Jerusalem kugel should be cooled completely and stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place the slices back in a pot and warm gently on a warming plate or in a low oven until heated through, maintaining the kugel’s moist and tender texture without drying out. Is it possible to make Jerusalem kugel dairy-free or vegan? Traditional Jerusalem kugel contains eggs and caramel made with oil and sugar, which is naturally dairy-free. However, it is not vegan because … Read more

Confit Egg Yolk with Garlic and Thyme How do I store leftover confit egg yolk? Let it cool to room temperature, then keep it submerged in the cooking oil inside an airtight container. Refrigerate for up to 24 hours. Do not store it at room temperature due to the risk of bacterial growth. When ready to serve, gently bring the confit egg yolk back to room temperature. Reheating is not recommended, as the yolk can overcook and lose its delicate texture. Always use clean utensils when handling the yolks to avoid contamination. What kind of eggs work best for this … Read more

Classic Jachnun Recipe What is the best flour to use for a jachnun recipe? For a traditional jachnun recipe, all-purpose flour is the most commonly used and yields the soft, elastic dough needed for proper stretching and layering. It provides the right balance of protein and gluten development to create the chewy, tender texture characteristic of well-made jachnun. Avoid using bread flour, which can make the dough too tough, or cake flour, which lacks the strength to hold up during the long cooking process. Stick to high-quality all-purpose flour for consistent results that match the traditional Yemenite jachnun recipe. How … Read more