This is a Jewish Marzipan  bread.  It is used as a desert for Christmas traditional meal.   I had found it in a Jewish bakery in London, England and then found the recipe in a Christmas magazine in the 1980s.  It is an extremely rich and decadent treat.  Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year.

I divide the dough in 2 and make 2 small kringles.

You can buy the marzipan from a bakery or make your own.

Ingredients

• 3 1/2            cups all purpose flour
• 1                  pkg rapid-rise yeast
• 1/4               cup sugar
• 1/2               tsp salt
• 3                  egg yolks
• 1                  cup whipping cream.
• 1/4               cup milk
• 1/2               cup butter
•                     Marzipan Filling (recipe to follow)
• 1                  egg white
• 3/4               cup sliced natural almonds
• 1/4               cup course sugar crystals or crushed sugar cube

Marzipan Filling

• 1                  cup lightly packed almond paste
• 1/2               cup chopped toasted almonds
• 1/2               cup sugar
• 1                  egg white
• 1                  tsp ground cinnamon
• 1                  tsp almond extract

Instructions

In a food processor fitted with metal blade, combine all ingredients .  Process until throughly blended.

Almond Paste

Ingredients 

• 8           oz ground almond (Blanch almonds and blend it)
• 4          oz icing sugar
• 4          oz caster sugar
• 2          eggs
• 1          tsp lemon juice

Instruction 

1. Sift the dry ingredients. 
2. Beat the eggs with lemon juice and stir into the almond mixture to make a firm paste. 
3. Wrap in cling film to prevent it from drying out. 
4. This amount makes  1 lb almond paste.

Katlu is a mixture of a lot of different spices, mixed together.  Katlu is given to new mothers, help her recover.  Katlu can be bought from any Indian grocery store or you can make your own.

• Turmeric helps heal internal wounds
• Fenugreek seeds prevents back and joint pain.
• Ajwain (carom seeds) soothes pain due to gas and indigestion.
• Dry ginger offers health benefits.
• Goond is an edible gum resin that is extracted from the bark of a tree.  Goond provides heat to our body and usually eaten in winter months.

Ingredients

• 1/2                 cup viriyari
• 1/4                 cup unsweetened coconut
• 1/4                 cup dill seeds
• 1/4                 cup ajwan
• 2                     tblsp dried ginger
• 1                     tsp nutmeg powder
• 1                     tsp cardamon powder
• 1/2                 tsp saffron
• 1/4                 lb goond
• 2                     cups oil for frying
• 1 1/2              lb unsalted butter
• 1 1/4              lb 100% whole wheat flour
• 1                     cup powder milk
• 1 1/4              lb almonds
• 3/4                 lb goor (jaggery)
• 1/4                 cup water

Instructions

In a coffee grinder, grind viriiyari, coconut, dill seeds, ajwan.

In a frying pan heat the oil.  When the oil is hot add 1 tbsp of goond at a time.  The goond will pop up and it will be transparent. Turn it and make sure the goond is transparent on all sides.  Take it our of the frying pan into a colander and let it drain.  Leave it aside.

1. In a large saucepan over medium hot heat, melt 1-1/4 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 20 minutes.
2. Remove from the heat, add the viriyari, dill seeds, ajwan, ginger, nutmeg cardamom, crushed almonds,
3. In a food processor, chop the almond and add this to the flour mixture.
4. In a medium saucepan, over medium heat, add chopped goor, remaining 1/4 lb butter and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
5. Pour the goor mixture into the flour mix and mix well.
6. Add the goond and mix well.
7. Over medium heat cook the mix for about 5 minutes stirring continuously.
8. Pour the mix into a well greased 10 X 12 inch cake tin.  Spread it evenly.  Sprinkle kas kas, slivered almonds and slivered pistachios.  Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon.Let it set overnight.
9. With a sharp knife cut into square or diamonds and serve.

The pak can be stored in an air tight container for a couple of weeks

Baklava is a rich, flaky, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Baklava is a little tedious to make, but is worth making it. It can be made in a large tray and cut into any shape and size or can be rolled individually. You will find the pastry in the frozen section of the grocery store. It can be made in advance and left at room temperature for a week or in an airtight contain in the fridge for a couple of weeks.

Baklava is believed to have originated in Turkey and it is a popular sweet of the countries in the Middle East and Greece.

Ingredients

• 1                1 lb pkt Krinos Filo Pastry
• 1                 lb unsalted butter
• 1-1/2 lb       almonds
• 1-1/2           lb walmuts
• 2                 oz icing sugar
• 1/2              tsp cardamon seeds 
• 1/2              tsp cardamon powder
• 1/8              tsp nutmeg powder
• 1/8              tsp saffron

Syrup

• 2                  cups granulated sugar
• 1                  cup cold water
• 1/4               tsp cardamon seeds
•                     pinch nutmeg
• 1/4               tsp saffron
• 1                  tsp rose water
• 2                  oz honey
• 2                  tbsp lemon juice

Garnish

• 2                   oz almonds
• 2                   oz pistachio
• 1                   oz granulated sugar
• 1/4                tsp cardamon seeds

Instructions

1. Defrost the pastry overnight in the fridge.
2. In a small saucepan, melt the butter over medium heat.
3. In a medium size bowl, mix the nuts, icing sugar, cardamon seeds, cardamon powder, nutmeg, and saffron.
4. Open the pastry on a flat surface.
5. Pour a 1/4 cup of melted butter on the pastry. Take a pastry brush and spread the butter.
6. Spread a cup of the nut mixture on the pastry.
7. Count 3 pastries and fold the pastry 2” and then roll the pastry up. Brush it with butter on the second roll. (you will get 6 rolls from 1 box of pastry.
8. Transfer the roll on a baking try, 3 rolls to a tray.
9. Cut the rolls diagonally with a sharp steak knife.
10. Make the rolls in a preheated 325 degree oven for 41 minutes, turning the trays after 20 minutes.
11. Let the rolls cool completely.
12. Meanwhile make the syrup. Mix everything in a small saucepan and bring it to a boil, boil for about 5 minutes. The syrup will be sticky. Let it cool.
13. Mix the nuts, sugar and cardamon for Garnish.
14. With a spoon, pour the syrup on the baklava and sprinkle with nuts.

Note: For best results, let baklava sit for 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cocoa percentage, the less sweet the chocolate. This is a recipe I found in Bon Appetite magazine. It is really good. SERVINGS: 6

Ingredients

•  3/4            cup chilled heavy cream, divided
• 4                 large egg yolks
• 1/4             cup espresso or strong coffee, room temperature
• 3                 tbsp sugar, divided
• 1/8             tsp kosher salt
• 6                 oz semisweet chocolate (60-72% cacao), chopped
• 2                 large egg whites

 Instructions

Ingredients

For the mango puree:

• 1                large ripe mango (or 2 smaller mangos), roughly Chopped.

For the loaf:

• 1 1/2          cups all-purpose flour
• 3/4             tsp baking soda
• 1                tsp cinnamon
• 1/2             tsp nutmeg
• 1/2             tsp salt
• 1                cup granulated sugar
• 2                large eggs, lightly beaten
• 1                large egg yolk
• 1/2             tsp vanilla extract
• 1/3             cup melted butter
• 1/2             cup chopped macadamia nuts
• 1/2             cup shredded unsweetened coconut
• 1                large ripe mango, diced (about 1 to 1 ½ cups)

Instructions

Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.

To make the mango puree –

Add the chopped mango to the bowl of a food processor. Process until smooth. Measure out ½ cup of the mango puree and set aside.

To make the loaf:

1.  In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
2. In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, melted butter and ½ cup of mango puree.
3. Add the wet ingredients to the bowl with the dry and mix until just combined.
4. Gently fold in the macadamia nuts, coconut and diced mango.
5. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
6. Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil.
7. Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.

 NOTE:

You can substitute Macadamia Nuts for nuts of your choice.

Ingredients

• 3                 cups sifted white flour
• 1                 tsp salt
• ½                tsp ground cloves
• ½                tsp ground cinnamon
• 3                 cups grated golden delicious apples
• 2                 tsp baking soda
• ½                cup butter
• 2                 cups sugar
• 2                 eggs
• 1                 cup chopped nuts
• ½                cup finely chopped walnuts (for garnish)

Lemon Butter Frosting (recipe follows)

Instructions

1. Grease and flour two 9 x 1½ inch cake pans or one 13 x 9 inch Baking pan. Preheat oven to Moderate (350 degrees)
2. Sift flour, salt, cloves and cinnamon onto wax paper.
3. Combine grated apples with Baking Soda in a medium size bowl.
4. Beat butter, sugar and eggs in a large bowl with electric mixer on high until well blended and fluffy.
5. Stir in flour mixture alternating with apple mixture, beating between addition until batter is smooth. Stir in nuts. Pour into prepared pans.
6. Bake for 30 min. for layers or 40 min. for the larger pan, or until centre springs back when lightly pressed with fingertip.
7. Cool completely in a pan on a wire rack
8. Fill and frost with Lemon Butter Cream or for larger layer, frost top and sides; pat finely chopped walnuts around side of cake, if you wish.

Lemon Butter Frosting

• 4             oz butter
• 1             lb icing sugar
• 1             lemon

1. In a medium size bowl beat butter until soft.
2. Add icing sugar alternating with lemon rind and lemon juice from the lemon until smooth and spreadable..

Raw Goond, Fried Goond, Kas Kas Crushed Almonds and Pistachios

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Ingredients

• 1 1/4         lb butter
• 1                 lb powder milk
• 1                 lb unsweetened coconut
• 4                 oz almonds crushed
• 4                 oz goond
• 2                 cups oil for frying goond.
• 1/2             tsp each, elechi and jeifer
•                     saffron
• 2                 cans condensed milk
• 1/4             cup crushed almonds and pistachio
• 2                 tbsp kas kas(poppy seeds)Instructions

1. In a medium saucepan melt the butter, add the powder and mix well.
2. Put the saucepan in the preheated 350 degree oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
4. In a wok heat the oil to 350 degrees and fry the goond
5. Add the nuts, goond, elechi, Jeifer and saffron and the  condensed milk  to the saucepan and mix.
6. Return the saucepan to the oven and cook for another 15 minutes.
7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
8. Let it set overnight.
9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

Ingredients

• 2                 cup water
• 1                 cup sugar
• pinch          yellow colouring
• 1/2              cup butter
• 8                 oz sev (Fine Vermicelli, Misco brand)
• 1                 tbsp golden raisins, (optional)
• 20               strands saffron
• 1/2              tsp crushed cardamom seeds
• 1/4              tsp grated nutmeg
• 1/2              cup evaporated milk

For Garnish

• 2                 tbsp slivered almonds and pistachio

Instructions

1. Preheat the oven to 300 degree.
2. Boil water, sugaar and food colouring to a light syrup, for about 5 minutes till the sugar has melted.
3. In a medium saucepan melt the butter, add the broken vermicelli and saute in butter on medium heat, stirring until golden brown in colour.
4. Add the raisins andd cook for a minute till the raisin pops.
5. Add the light syrup, saffron, cardamom seeds and nutmeg to the vermicelli.
6. Continue cooking on low heat until almost all the water has evaporated, about 10 minutes.
7. Add evaporated milk and cook in the oven for about 10 minutes.
8. Garnish with almonds and pistachios.
9. Serve with Papadum, kebabs or samosa.

Stollen’s richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.

INGREDIENTS

1. In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside.
2. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
3. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely.
4. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands.
5. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
6. Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit.
7. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
8. Place baking sheet on a wire rack to cool.
9. Dust with confectioners’ sugar before serving.

To Make 4 smaller Stollen:

You can divide the dough into quarters, roll each quarter in to an oblong 3/4 inch thick and 14 inches long. Brush with melted butter, fold in half and follow instructions from 6.