Best 7 Fennel And Orange Scented Challah Recipes

ORANGE JUICE CHALLAH

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

FENNEL AND ORANGE SALAD

Steps:

• Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.

MOM'S CHALLAH

Steps:

• Dough: In the bowl of a stand mixer, whisk yeast and water to fully dissolve yeast. Add sugar, orange juice, salt, melted butter, and 2 eggs, and whisk to combine. Then add raisins and flour. Attach a dough hook and mix on low speed just until the dough comes together and is not sticky. Mix an additional 2 minutes, the last 15 seconds on medium speed.
• Turn dough onto a work surface and knead a few times to bring it together, then place in a large buttered bowl. Place plastic wrap over dough, making sure to lightly tuck the plastic around the sides of the dough. Allow dough to rise until doubled in size, about 60-90 minutes.
• The dough is ready when you can press your finger into the dough and it holds the indentation. Gently move the dough onto your work surface in one piece. Cut the dough into thirds and, without deflating the dough too much, roll each piece into a strand about 10 inches long. Lay the strands out parallel to each other, and pinch them together at one end. Pull the rightmost strand over the center one, then the left over the new center, alternating until you have a tightly finished braid and can pinch the end together. At this point, you can wrap the braid around itself to form a "turban" and seal the ends together. If it doesn't look right, just unbraid and try again! Place challah on a parchment-lined baking tray and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F.
• Whisk the remaining egg with 2 tablespoons water in a bowl. Glaze the top and sides of the challah with this egg wash, then bake 35-45 minutes.
• To test if the challah is fully cooked, tap on its bottom-it should sound hollow. Let cool 30 minutes. Serve. (And remember, if you're eating it fresh, tear it apart with your hands!)

CORNISH PASTIES

Steps:

• Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
• For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
• Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.

FENNEL AND ORANGE SALAD

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

CRUNCHY FENNEL ORANGE SALAD

Steps:

• In a salad bowl, toss together the fennel, celery, radishes, and orange segments.
• Whisk together the orange juice, sherry vinegar, olive oil, salt, sugar, and cayenne. Pour over the salad and toss to combine. Serve, or cover and store in the fridge until ready to serve.

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS

Steps:

• Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
• Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
• When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.