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  • in Drink

    Episode 167 – Macchu Pisco with Melanie Asher

    This spirit is produced in the desert valleys of Peru, south of the equator. The climate provides a lot of sunlight, and the grapes used for the spirit generate a great deal of sugar, which is not great for wine but is ideal for brandy distillation. This terroir is catalyzed by a geographical denomination of origin that necessitates native yeast fermentation, prohibits barrel aging, and restricts grape usage to a group of eight approved varietals, which produces spirits rich in mineral and fruit flavors and high in purity.
    About Macchu Pisco
    Each bottle of Macchu Pisco has 10 or more pounds of grapes per bottle. According to Melanie, the farmers are paid above market rate for their grapes, and no chemical sprays are ever used to treat the fruit. The portfolio includes several different bottles and price points, including the premium Macchu Pisco, the super premium La Diablada line, and the luxury Ñusta bottling, which is packaged in a handmade bottle and made in extremely small quantities.
    Macchu Pisco Tasting
    We tasted through six different expressions during this interview and have provided our tasting notes for you below.
    Macchu Pisco – Green, pear aromas on the nose, which largely carry through and ripen on the palate, with a medium-long finish that tastes of orchard fruit peel.
    La Diablada (Acholado) – A blend of 8 different grapes, named after the dance of good and evil danced during Carnival. Incredibly soft and floral on the nose, with abundant rose perfume and a hint of honeydew melon. On the palate, round and soft, with grapey notes emerging. The finish is even longer than the base expression, with less astringency.
    La Diablada Italia – Made using only the Italia (or Muscat of Alexandria) grape, this expression is an exercise in focus. The nose bursts with muscatel sweetness and citrus peel, with the palate presenting an exquisitely round, sweet flavor highlighted by honeysuckle and lees. The finish is, again, medium-long and incredibly mellow.
    La Diablada Amelia’s Centenarian (Acholado) – Dedicated to Melanie’s Abuelita, this is another blend of 8 varietals. On the nose, abundant lychee and prickly pear with a bit of characteristic tartaric acid brightness. On the palate, it tastes almost like a watermelon Jolly Rancher; incredibly juicy but wonderfully complex. The finish is, like the others, long and pleasant.
    Founding Farmers Pisco – Blended by bartender John Arroyo, with a heavy influence by the Italia grape. On the nose, it’s distinctly desserty, compared to the fruit and floral profiles of the other expressions: bready, with cacao and flan notes. On the palate, it’s rich and robust, with the grape emerging to elevate what would otherwise be a very dark flavor profile. The finish, like the nose, is rich and yeasty.
    Ñusta – Macchu PIsco’s luxury expression. The nose is bursting with orange blossom and Turkish delight with hints of caramel. On the palate, it balances the grape and the confectionary flavors masterfully. The finish is extremely long and complex, inviting you to sip, consider, sip, consider. LEGGI TUTTO

  • in Recipes

    Cranberry Apple Crostata

    1 Make the dough: In a food processor, pulse the flour, sugar, salt, and butter pieces until the butter is incorporated into small, pea-size pieces. 

    Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform.
    Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
    2 Refrigerate the dough: Turn the dough out onto the countertop, and press into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days. 

    3 Soak the cranberries: In a microwave-safe bowl, heat the cranberries and cranberry juice for 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.

    Drain and set aside 1 rounded tablespoon of cranberries for garnish. 
    4 Prepare the apples: Peel, core, and cut the apples into quarters. Cut each quarter into 4 to 5 wedges and place in large mixing bowl. Fold in the cranberries. 
    In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside. 

    5 Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
    6 Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet. 
    7 Assemble the crostata: Mound the filling in the center of the dough, leaving a 3-inch border all around. Fold the dough over the fruit, pleating as necessary and pressing gently to seal the pleats. Brush the dough with the egg wash.

    8 Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown.
    Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving. LEGGI TUTTO

  • in Recipes

    No Bake Chocolate and Peanut Butter Cookies

    Chocolate Peanut Butter No Bake Cookies! Such a great after-school (or work!) snack. They’re made with cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!

    Photography Credit: Cindy Rahe

    No Bake Cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extracurriculars and dinner.
    Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever.

    Chocolate + Peanut Butter = Best Combo
    Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients.
    These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies.

    Quick Tip for Peanut Butter No Bake Cookies
    This peanut butter no bake cookie recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to these peanut butter no bake cookies, so using something you like will make the difference!
    Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end, making these peanut butter no bake cookies extra delicious.

    From the editors of Simply Recipes

    Make These Cookies Dairy-Free
    Use margarine instead of butter.
    Use coconut oil instead of butter.
    Use the non-dairy milk of your choice.
    Other Swaps for No-Bakes
    Use quick oats instead of rolled (old-fashioned) oats. The texture will be a little different, but the shape of the cookies will be the same. Do not use instant oatmeal.
    Swap crunchy peanut butter for creamy.
    Swap almond butter for peanut butter.
    Use natural peanut butter, well-stirred, instead of regular peanut butter. Depending on the brand you use, the finished cookies may be stiffer, or spread more.
    Storing & Freezing No Bake Cookies
    At room temperature, the cookies will keep about a week.
    Refrigerated, the cookies will keep for a month. (Refrigerating helps the optional peanut butter drizzle stay firm.)
    To freeze the cookies, first let them chill in the refrigerator until firm. Well wrapped in plastic, the cookies will keep in an airtight container in the freezer up to 3 months.
    More Peanut Butter Treats!

    Updated October 7, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    No Bake Chocolate and Peanut Butter Cookies Recipe

    Ingredients
    1 1/2 cups sugar
    1/2 cup unsalted butter
    1/2 cup milk
    1/4 cup cocoa powder
    1/2 cup creamy peanut butter
    1 teaspoon vanilla extract
    1/4 teaspoon kosher salt
    3 cups rolled oats (gluten-free, if needed)
    For the peanut butter drizzle (optional):
    3 tablespoons creamy peanut butter
    2 teaspoons coconut oil

    Method

    1 Line a baking sheet with parchment and set to the side.
    2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.
    Bring the mixture to a boil, and then continue to boil for 1 minute.
    Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.

    3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.
    You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.

    4 Make the peanut butter drizzle (optional): If you’d like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.
    Skip this drizzle if you’re planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.

    5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.
    Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Cindy Rahe
    Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
    More from Cindy LEGGI TUTTO

  • in Recipes

    Why I Love the Norpro Nut Chopper

    Kitchen ToolsOne Simply Terrific Thing

    Forget a knife or food processor! This glass hand-cranked nut chopper is the best way to chop nuts.

    Print

    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

    Are you nuts for nuts? I sure am, and not above deploying bad puns to prove it.
    To aid me in achieving maximum nut consumption, I love the Norpro Nut Chopper. It’s a smart upgrade to an old-fashioned gadget you may very well have seen in your grandmother’s kitchen.
    Why the Norpro Nut Chopper Is the Best
    I am usually not a big fan of single-use tools; that this nut chopper has earned a nook in my cabinets for years is a mark of its handiness.
    The Norpro Nut Chopper is the spitting image of an old relic I found at a thrift store when I was in my 20s that I still use out of stubborn sentimentality. It features a glass jar and stainless steel blades, and I highly recommend it over choppers made from plastic. The sturdy glass jar can withstand the stress from handling, while users report threads cracking in the jars of plastic models. (I remember customers returning plastic choppers to the cookware store I worked at years ago for the very same reason.)
    It chops nuts better than either you or your food processor, and the nuts are consistently sized. When you load nuts into the top compartment, depending on which direction you crank the handle, the blade will chop coarsely or finely and the chopped nuts fall into the jar below.

    One caveat about hand-cranked nut choppers is they’re not that great with almonds, which are perhaps a bit too hard for them to handle with ease. But that still leaves pistachios, cashews, pecans, walnuts, hazelnuts, macadamias, and peanuts for hours of nut-chopping pleasure. (PS: Kids love using this thing.)
    As intended, I use the chopper for nuts only, and thus hardly ever wash it. The jar can go in the dishwasher if you like, but the top fares best simply wiped off.
    Cheers to good tools!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Sara Bir
    Sara Bir a graduate of The Culinary Institute of America and the author of two cookbooks: The Fruit Forager’s Companion and Tasting Ohio. Past gigs include leading chocolate factory tours, slinging street cart sausages, and writing pop music criticism. Sara skates with her local roller derby team as Carrion the Librarian.
    More from Sara LEGGI TUTTO

  • in Recipes

    14 Desserts to Satisfy All of Your Chocolate Cravings

    More often than not, Saturday night is movie night in my house, and with a movie comes dessert!
    We rotate who gets to pick the movie each week, which means every four weeks I get to pick. Who wants to watch Little Women? Meeee!!! When it comes to dessert if I have to choose between chocolate and anything else, I’m always choosing chocolate. My boys might not love every movie selection I make, but chocolate is always a winner.
    Some of our movie night family favorites include silky chocolate pudding topped with whipped cream, fudgy brownies cut into bite-size squares, or chocolate ice cream scooped into a bowl. There isn’t anything wrong with keeping it simple. Sometimes chocolate chips mixed into buttery salted popcorn is all it takes.
    You have options galore when it comes to chocolate desserts, make any of the above or choose something else from the list below!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Double Chocolate Cupcakes

    Meet your new go-to chocolate cupcake recipe. These cupcakes have it all — moist, rich cake, thick fudgy frosting, even sprinkles on top. They’re perfect for birthdays, baby showers, holiday gatherings, and everything in between.

    Photography Credit: Cindy Rahe

    Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
    To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.

    The Secret to Moist, Rich Cupcakes
    I worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.
    These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.
    The Best Chocolate Frosting for Cupcakes
    I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.
    To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.

    From the editors of Simply Recipes

    How Far Ahead Can You Make These Cupcakes?
    Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F, or your cupcakes have been out for a while, refrigerate them.
    Unfrosted Cupcakes: Store the unfrosted cupcakes for in an airtight container at room temperature. Frost within 2 days.
    To freeze baked cupcakes without frosting, wrap them individually in plastic and seal in a plastic bag or tub. For the best favor, use within a month.
     Frosting: On its own, the chocolate frosting will keep refrigerated for up to a week, and frozen for up to 2 months. Give the frosting time to come to temperature before frosting the cupcakes.
    Swaps & Substitutions
    Do not swap the Dutch processed cocoa powder for any other cocoa powder. Dutch processed is important for both flavor and for the recipe to work properly.
    If you don’t have buttermilk, swap in some yogurt or sour cream thinned with a little milk. You can also make a DIY buttermilk substitute by combining a cup of milk with a tablespoon lemon juice or white vinegar.
    Try another frosting! Regular vanilla buttercream or cream cheese frosting would be great.
    Love Chocolate Cake? Try These Recipes!

    Updated October 5, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

    Double Chocolate Cupcakes Recipe

    Ingredients
    For the cupcakes:
    1 cup (4 1/2 oz) all-purpose flour
    1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 cup (4 oz) sugar
    3/4 cup buttermilk
    1/2 cup canola oil
    2 large eggs
    2 teaspoons vanilla extract
    For the frosting:
    8 ounces dark chocolate
    1 tablespoon corn syrup
    1/2 cup softened unsalted butter
    1 1/2 to 2 cups powdered sugar
    2 tablespoons Dutch-processed cocoa powder
    4 to 6 tablespoons heavy whipping cream
    Pinch of kosher salt
    Chocolate sprinkles

    Method

    1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.
    2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

    3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
    Remove from the oven and cool completely on a rack before frosting.

    4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.
    Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

    5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.
    Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.
    Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Cindy Rahe
    Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
    More from Cindy LEGGI TUTTO

  • in Recipes

    Butternut Amaretto Bundtlettes

    Butternut-Amaretto Bundtlettes
    Yields about 18 mini bundt cakes

    Bundt cakes
    2 1/2 cups (500g) granulated sugar
    1 cup (240ml) canola oil
    3 large eggs, at room temperature
    3 cups (360g) all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon salt
    1/4 teaspoon ground cloves
    2 cups (15 oz.) butternut squash puree (instructions follow)

    Butter amaretto syrup
    1/2 cup (120ml) water
    1/2 cup (100g) granulated sugar
    1/2 cup (113g) unsalted butter, melted
    1 cup(120ml)  amaretto liqueur
    Pinch of salt

    Glaze
    2 cups (230g) confectioners’ sugar
    1 tablespoon amaretto
    2-3 tablespoons milk or cream to thin
    1 drop each yellow and orange food color

    For the cakes, preheat oven to 350° F. Spray a multi cavity mini-bundt cake pan (such as Nordicware Bundtlette pan) with flour-based baking spray.

    In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with squash puree, beating well after each addition.

    Scoop the batter into the bundt pan cavities within 1/2 inch of the tops. Cover unused batter in the bowl with a damp tea towel. Bake for 24-27 minutes, or until the bundt cakes are well puffed, and a toothpick inserted near the center comes out clean. Cool 10 minutes and turn out onto a wire rack to cool completely. Wash the pan, coat with flour-based baking spray and bake remaining batter; repeat until all the batter has been used. 

    For the syrup, combine the water and sugar in a microwave-safe bowl; heat at 100% power for 1 minute, and stir. Heat for an additional 30 seconds and stir until the sugar is melted. Stir the melted butter into the hot liquid; add the amaretto and pinch of salt. Stir to combine. Quickly dunk each cake in the liquid and transfer to wire racks. Let stand until the syrup is well-absorbed, about 10 minutes.

    For the glaze, combine the confectioners’ sugar, amaretto, and 2 tablespoons of cream in a medium bowl. Blend with a whisk to combine. Add more milk or cream as needed to form a thick glaze that holds in the balloon of the whisk for a moment before falling in a ribbon back into the bowl. Add the food color and mix again. Spoon the glaze over the cakes. Let stand until the glaze crusts, about 10 minutes. Serve immediately. Store the cakes in an air-tight container.

    **To make this recipe as one large bundt cake, pour the batter into a 10-inch tube pan and bake for 60-65 minutes, or until a toothpick tester comes out clean.

    How to make butternut squash puree:
    Wash and carefully cut off the stem and base ends of a medium whole butternut squash; half lengthwise. Dig the seeds and membranes out with a large sturdy spoon. Butternut squash are firm and can be hard to cut! Microwave halves for about three minutes to soften and loosen the skin for easy and safer peeling! Remove skin from halves with a sharp knife. Place halves face down in a baking dish or roasting pan; pour water into dish around squash about 1/2 inch deep. Cover with foil and roast for an hour or until fork tender. Let cool and chop into small cubes. Puree in a blender or in a food processor until smooth.  LEGGI TUTTO

  • in Recipes

    Chai Streusel Babka

    Perfumed with warm chai spice, this crunchy and aromatic babka is a twist-pardon the pun-on the more common cinnamon babka, bringing all the comfort of your favorite tea latte to the enriched babka formula. You’ll welcome this spicy changeup. Find more delicious babka recipes in our September/October 2020 issue!

    Chai Streusel Babka

    2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
    3 tablespoons (36 grams) granulated sugar
    1½ teaspoons (4.5 grams) instant yeast
    1¼ teaspoons (3.75 grams) kosher salt
    ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
    ¼ cup (57 grams) unsalted butter
    ¼ cup (60 grams) whole milk
    ½ teaspoon (2 grams) vanilla extract
    2 large eggs (100 grams), room temperature and divided
    Chai Filling (recipe follows)
    Chai Streusel (recipe follows)

    In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
    In a small saucepan, heat ¼ cup (60 grams) water, butter, milk, and vanilla over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
    Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
    Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
    Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
    Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
    On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Chai Filling on dough, leaving a ½-inch border on both short sides and one long side. Starting with opposite long side, roll up dough, jelly roll style, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise. Turn halves cut side up, and place in an “X.” Twist top half of “X” two times; pinch ends, and tuck under. Repeat with bottom half of “X.” Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes to 1 hour. (See Note.) Test dough for fermentation using the finger dent test. (See PRO TIP.)
    Preheat oven to 350°F (180°C).
    In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough. Sprinkle with half of Chai Streusel.
    Bake for 20 minutes. Top with remaining Chai Streusel, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

    Final rise time will depend on how long the dough is chilled. The longer the dough is chilled, the longer it will take to rise.PRO TIP: Once you think your dough has proofed, conduct the finger dent test. Gently press your finger about ½ inch into the surface. You should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, it has overproofed, but don’t panic. Immediately pop it into the oven; the babka will still be great.

    3.5.3251

    Chai Filling

    3 tablespoons (42 grams) unsalted butter, room temperature
    ⅓ cup (73 grams) firmly packed dark brown sugar
    2 teaspoons (4 grams) Chai Spice Mix (recipe on page 25)
    ¼ teaspoon kosher salt

    In a medium bowl, combine all ingredients. Using a silicone spatula, press and stir together until well combined.

    3.5.3251

    Chai Streusel

    5 tablespoons (40 grams) all-purpose flour
    4 teaspoons (16 grams) granulated sugar
    ¼ teaspoon kosher salt
    ¼ teaspoon Chai Spice Mix (recipe on page 25)
    1½ tablespoons (21 grams) cold unsalted butter, cubed

    In a medium bowl, stir together flour, sugar, salt, and Chai Spice Mix. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.

    3.5.3251

     

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