Introduction
There are a variety of excellent Jewish dessert recipes in the book and this one doesn’t disappoint. This recipe is particularly easy and makes a lot. Most of the time is spent chilling the dough or baking it — there is very little hand-work to be done.
Recipe Outline
| Recipe: Recipe Review: Aunt Rose’s Mondel Bread | Special Equipment: Stand Mixer |
| Source: Dessert Person | Time: 6 hours |
| Author: Claire Saffitz | Difficulty: 1/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Dough
Tip: Be very careful to not toast the almonds too long. The recipe recommends letting them go as long as possible, but if you go too long they may burn and impart a bitter flavor.
Making And Baking The Loaves
Tip 1: Be very careful when flipping the loaves; they are extremely fragile! Consider just flipping them gently with your hands using mitts.
Tip 2: Despite making this twice, the scoring did not disappear as it baked.
Tip 3: Make sure to sugar the sides as well.
Final Product
Key Takeaways
- This is a great recipe if you’re trying to avoid any butter of dairy products – as is the case with most Jewish baking.
- They go excellently with coffee.
- Final Score: 3/5 – A great and easy recipe that many people may not have tried before. Definitely worth a shot given the low effort. Although I haven’t tested it, I believe this recipe could be done without a stand mixer if absolutely necessary.
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