Light /Dark loaf type Bilkelech served at Ateres Chynka- YUM!
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- This topic has 17 replies, 9 voices, and was last updated 12 years, 3 months ago by smartcookie.
February 23, 2011 4:15 pm at 4:15 pm #595261
1- Who makes them (theyre half white flour, half pumpernickel, about 5″ braided rectangle)?
2- Does anyone have a recipe for Challah with that texture, thery’re very fluffy?February 23, 2011 10:01 pm at 10:01 pm #744248600 Kilo BearMember
They are made by Mageifa Bakeries :).February 23, 2011 11:30 pm at 11:30 pm #744249Boro Park GirlMember
I thought they were pretty weird. I think most people would rather a fresh all white bilkela. My young cousin thought it was chocolate flavored til she tasted it!February 23, 2011 11:44 pm at 11:44 pm #744250yogiboobooMember
i love them too!February 24, 2011 2:21 am at 2:21 am #744251
BPG, you’ve seen them in Chynka too? Is that one of their specialties?
If anyone ever comes across them in a bakery or a recipe for similar, please post. Thanks.February 24, 2011 3:39 pm at 3:39 pm #744252
I think Weiss bakery in BP and Strauss bakery have them.February 24, 2011 3:51 pm at 3:51 pm #744253
smartcookie, thanks, thats my neck of the woods, Ill check them out iyH.February 24, 2011 4:10 pm at 4:10 pm #744254AinOhdMilvadoParticipant
The catering halls in Williamsburg always have (at the smorg) those very small rolls, some braided, some horn shape, that are DEEEElicious!!! WAY Better than standard bilkelach!
Anyone know where THOSE come from???February 24, 2011 4:17 pm at 4:17 pm #744255cherrybimParticipant
I hate to pop your bubble, the dark is not pumpernickel; the dark braid is made with food coloring and the brain thinks it’s a different taste.February 25, 2011 12:44 am at 12:44 am #744256
Yes cherrybim. They make it by adding a bit of cocoa into the dough. My mother in law did it for yom tov. It looks nicer than it is!February 25, 2011 1:23 am at 1:23 am #744257sbMember
Does anyone know how Strauss and Weiss’es Bakeries get the sesame seeds to stick on all sides?
We’ve been enjoying these challos forever but cannot figure out how to bake them ourselves.
Brush on some slightly whipped egg white all over the challah. When you sprinkle on the seeds they’ll stick to it. Then bake normally. — YW Mod.February 25, 2011 1:49 am at 1:49 am #744258guy-ochoMember
its actually not cocoa. they add in caramel food coloring. you can get some from almost any bakery. just ask.February 25, 2011 1:59 am at 1:59 am #744259
Sushi- as Mod said- brush challos with beaten egg before sprinkling seeds.
Guy- you can add cocoa to the dough too.February 25, 2011 2:03 am at 2:03 am #744260guy-ochoMember
never knew that, thanx. i always went to the bakery and asked for coloring from the back, as you cant buy it in small containers.February 25, 2011 5:25 am at 5:25 am #744261sbMember
Thanks. Will try.February 25, 2011 1:16 pm at 1:16 pm #744262cherrybimParticipant
How is it done when one braid is poppy and the other sesame?February 25, 2011 1:20 pm at 1:20 pm #744263600 Kilo BearMember
Yes, that is correct. Here in Ukraine that kind of bread, at least at our kosher bakery, is called “aromatic” and is clearly labeled as being regular bread colored and vaguely flavored with some sort of malt extract IIRC.February 25, 2011 2:34 pm at 2:34 pm #744264
Sushi- when brushing with an egg, it also gives the Challah a nice shine when baked.
Cherry- it’s so simple! After brushing the egg, you sprinkle sesame seeds in some spots, and poppy seeds in the other spots, according to your liking!
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