Marcia Hassel's recipes

What looks like rugulah, tastes like babk and melts in your mouth like French puff pastry (almost) ? Ukrainian Scuffles. I had this recipe in my files and made it a long time ago (in hotel school actually) and it got supplanted by other rugulah recipes. This is NOT traditional rugulah as you might know it but it rolls like it. It is made with a yeasted dough (no rising) that is a joy to work with (i.e. it stays put when you roll it). My colleague Joan Nathan mentioned it to me recently and it reminded me to decant the recipe anew. What a treasure – and what a taste reward. I made this mini, medium and large as bakery-style pastries – all amazing and slightly different textures. The trick in this recipe among many is rolling the dough on a cinnamon sugar board (not a floured board). The 'twist' shown in my photo is just a variation on what you can do with this marvellous dough. When you make the crescents small, it tastes like a cookie or pastry. When you make larger cres

  This is just one of those gently spiced apple cakes that slices off in big hunks which is a good thing because it’s the type of cake everyone digs into for seconds. Best made a day (or at least hours) ahead. It sets up better and the flavors mature. It’s the fine-grained moist crumb with the sugary-donut coating that really makes it rock! Btw you have a choice here to glaze the cake or brush it with melted butter after baking and then dust on the Cinnamon Donut Sugar. I’ve even served it with caramel sauce! But the crunch of the coarse sugar and spice is just about this cake's main selling point. Cake Batter 1 ¼ cup unsalted butter 1 1/2 cups white sugar 1 cup golden brown sugar 1 tablespoon pure vanilla extract 4 eggs 3 cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg 1 cup whipping cream 1 tablespoon lemon juice Cinnamon Donut Sugar 1/4 cup white sugar 1/3 cup demerara or coarse white sugar ½ teaspoon

Welcome back Vedika! She’s here again with another one of her fabulous recipes for us — Cinnamon Rolls inspired by baklava.   Ingredients For the Dough 1   cup   (8 fl oz/240 mL) whole milk (110°F/45°C) 6   tablespoons   (3 oz/86 g) granulated sugar 2 ¼   teaspoons   instant yeast ⅓   cup   (2 ½ oz/71 g) unsalted butter   (melted and slightly cooled) 2   large eggs   (at room temperature) 1   teaspoon   salt 4 ½   cups   (22 ½ oz/639g) bread flour For the Filling 1   cup   (6 oz/170 g) light brown sugar   (packed) ½   cup   (roughly 2 oz/60 g) unsalted pistachios   (shelled, finely chopped, and packed) ½   cup   (roughly 2 oz/60 g) unsalted walnuts   (finely chopped  1   tablespoon   ground cinnamon 1 ½   teaspoons   ground cardamom 1 ½   teaspoons   ground cardamom ⅛   teaspoon   salt ⅓   cup   (2 ½ oz/71 g) unsalted butter   (softened at room temperature) For the Cream Cheese Glaze ½   cup   (4 oz/115 g) cream cheese   (at room temperature) 3   tablespoons   honey* Instructions For t

  I’ve been watching the show  Casual  on Netflix and if you’ve seen it, you’ll understand why I now have a craving for waffles. This makes a big batch of waffles, perfect for a Spring brunch. If you have malt syrup or powder, adding a tablespoon of that would be awesome but it’s no problem without that ingredient. Not only are these waffles better than Eggos in every way, they freeze better; there’s no freezer burn and they don’t shrivel up) and the batter is perfect for pancakes too. 4 cups all-purpose flour 1/2 cup sugar ¼ cup brown sugar ½ teaspoon salt 5 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon malt powder, optional 1 ½ -2 cups buttermilk ½ cup melted unsalted butter 1 tablespoon pure vanilla extract 5 eggs In a large bowl, whisk together the flour, sugar, brown sugar, salt, baking powder, baking soda and malt to blend.  Make a well in dry ingredients and add most of the  buttermilk, melted butter, vanilla and eggs and stir to make a thick batter, adding in more b

  Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder. 1 1/2 cups warm water 2 tablespoons instant yeast 3/4 cup sugar 1/2 cup canola oil 3 eggs 4 teaspoons pure vanilla extract 2 3/4 teaspoons salt 6-8 cups all-purpose flour (or half bread flour and all purpose) Canola oil for frying Finishing Touches Jam or jelly Sugar, coarse or regular Nutmeg, vanilla sugar In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until the dough i

This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling. Dough 2 cups unsalted butter, melted 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 cups sour cream 4 1/2 cups, or more (on the pastry board) all-purpose flour Fillings, as per your preference: Jam (raspberry, strawberry, apricot) Ground nuts such as walnuts Cinnamon Sugar Chocolate chips Egg wash For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled. Divide in four portions, press each into a flattened disc and wrap in