BAKING MANDEL BREAD AND RUGELACH | 'It Tastes Jewish'

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This episode is for all who have a sweet tooth. Join Annette as she teaches us how to make: Mandel Bread- an almond pastry, and Rugelach- an apricot classic.

[@peace1655]

I am always intimidated by baking, but with you as my teacher I think that I might be able to bake after all. THANK YOU!

[@WolfCallerWizard101]

Thank you! Very helpful..you were easy to understand..

[@terrib2322]

Very nice. Thank you! My grandmother made what she called Kolaches but look more like Rugelach.

[@albertlugassy3610]

Thanks for sharing

[@leah3084]

do you have the recipe of the rugelach somewhere?

[@sheila4062]

Would like to make but you did not give us the amts of some of the ingredients disappointed

[@AIBNetwork]

We apologize for that, here is the actual recipe on our website: aibtv.com/ittastesjewish/recipes/mundel.pdf
Thanks for watching!!

[@whopua]

I'm sorry, at 26:04 was she moving the hot pan with bare hands?

[@shainazion4073]

The web address you leave at the end for recipes does not work.

[@joeyt.]

Looks great, and tasty too...is the mixing machine coming loose, or just works that way?
I help run a bagel baking club near toronto..would consider adding these items in the future.

[@elissamogilefsky1580]

I used a hand mixer. My dough did spread but not very much. ( started with 2 inch widths). I have little Mandelbrot versus Long ones. Where did I go wrong?

[@shainazion4073]

In the Mandelbroit baking, you never said how much sugar is in the recipe. You just said, "add the sugar" Quantity?? Others have asked if you have the recipe written anywhere, you never bothered to answer. *Social* media, I don't think so.

[@jacquelineherrera744]

Love the 2 recipes, could y pass me the rugelah recipes pkease need mesures
Thanks

[@carlaklein1511]

You don’t sprinkle cinnamon sugar on top?

[@margieschwartz454]

I used whole wheat flour. It came out crumbly and falling apart. Do you have any suggestions.

[@jlusk999]

uhhhh how about don't use whole wheat flour?

[@CuriousEarthMan]

Try starting off the mass with a small amount of white flour, then add the balance whole wheat, as an experiment. I read that ground husk in the whole wheat flour has relatively sharp edges and cuts the gluten strands as they develop. Those strands hold the dough together and give it that certain chewy texture or dough fibers. When I used to make loaves of whole wheat, I used to do this, with good results. 20-40% white flour? (unbleached)

[@CuriousEarthMan]

Oh, I think that first part of white flour may be what's called 'making the sponge'. That stage of batter to dough it goes through.

[@bearheart2009]

What happens if you use butter instead of oil? would it make too much air?

[@shainazion4073]

Sugar, Salt, and buttermilk have no measurements. You want people to buy the episode? If they buy it do they get the measurements??

[@rimanijmeh6481]

You didn’t give all the ingredients it’s disappointing

[@sheila4062]

You also forgot to give baking time !

[@wendylable]

She mentioned it.