Jewish Bread Recipes
Mandel Bread Recipe
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Mandel Bread

3 eggs
1 1/2 cups granulated sugar, divided
1 cup oil
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
Grated rind of 1 orange (colored portion only)
4 1/2 cups flour, divided
2 teaspoons baking powder
1/2 cup chopped walnuts
6 tablespoons apricot jam, divided
1/2 teaspoon ground cinnamon

In a large bowl of an electric mixer, combine eggs, 1 cup sugar, oil and vanilla, orange and lemon extracts on medium speed until well-mixed, about 1 minute. Stir in orange rind.

In another large mixing bowl, combine 4 cups flour and baking powder. With the mixer on low speed, slowly add the flour mixture to the egg-sugar mixture and mix until a smooth, thick dough ball forms. Add enough additional flour, if needed, a 1/4 cup at a time, until dough forms a ball. Stir in nuts.

Remove dough to a generously floured board and divide the dough into three equal balls. Roll out one ball to form an 8-inch log. Slice the log in half (you will now have two, 8-inch logs). Gently flatten each half with fingers until they are about 2 inches wide. Place 2 tablespoons apricot jam on bottom half of the log and spread to cover surface. Place top over apricot filling and pinch edges to seal in filling. Repeat with remaining dough and apricot jam.

In a small bowl, combine remaining sugar and cinnamon. Sprinkle over logs to cover and place on greased baking sheets. Bake in a preheated 325 degree F oven until lightly browned, 30 to 40 minutes.

Remove from oven and increase oven temperature to 350 degrees F.

While still hot, slice logs on the diagonal into 1-inch pieces. Return slices to baking sheets and place back in oven until lightly toasted, about 7 to 10 minutes.

Remove to racks and cool completely. Store in airtight containers.

Makes 30 pieces.

 

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