Dan's Challah, Rugelach & Halvah

Join Dan Beasley Harling (GBBO, series 9) live from London who will teach you how to make his amazing trio of Jewish bakes: a plaited Challah loaf, flaky pastry Rugelach and sweet treat Halvah.

The class will take place on Sunday 16th April 2023 at the following times:

 12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

**PLEASE NOTE** 

For this class, you'll need to mix and prove your Challah dough for 2 hours before the class begins. Once you sign up to the class, you'll receive the full recipe along with an instructional video by Dan, showing you step-by-step instructions on how to do this. And please don't hesitate to get in touch with us if you have any questions about this process. 

All you need is access to Zoom via a computer, an iPad or a phone and you'll be connected! We’ll start off the class with an introductory welcome and some background from Dan's time on TV, before we ask you to put on your aprons & bake along as you watch Dan demonstrate all the skills required to make this favourite treat. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Dan.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class on the Monday prior.

Equipment:

Stand mixer with dough hook attachment, or large mixing bowl

Baking sheet, lined  

Digital scales 

Proving Bag (e.g. Ziploc X-Large)

Pastry brush 

Jug 

Wire rack

Mixing bowl 

Electric hand whisk 

Cling film

Rolling pin 

Pastry brush 

Pizza wheel

2 x baking sheet 

Wire rack 

8-inch square cake tin

Baking paper 

Small mixing bowl 

Saucepan

Spatula 

Digital probe thermometer

Ingredients:

For the Challah:

140g (½ cup + 1 ½ tbsp) warm water  

14g (1 ½ tbsp) instant yeast

500g (4 cups minus 2 tbsp) strong white bread flour 

75g (1/3 cup) caster/superfine sugar

10g (2 tsp) salt 

3 tbsp vegetable oil

2 large eggs (XL in US), plus one yolk  

1 egg white to glaze

Poppy seeds or sesame seed (optional)

For the Rugelach dough:

100g (7 tbsp) soft unsalted butter 

100g (½ cup) cream cheese spread (Philadelphia)

50g (¼ cup) caster/superfine sugar 

1 tsp vanilla extract

¼ tsp salt 

175g (1 1/3 cups) plain/all-purpose flour

For the Rugelach filling:

50g (½ cup) walnuts 

50g (¼ cup) brown sugar

35g (¼ cup) sultanas/golden raisins 

25g (2 tbsp) white sugar

2 tsp ground cinnamon 

3 tbsp apricot jam

For the Halvah:

250g (1 ¼ cups) sugar 

300g (1 ¼ cups) tahini

¼ tsp salt 

1 tsp vanilla extract

100g (2/3 cup) dark chocolate (optional)

If you have any questions regarding this class please email us at info@bakewithalegend.com. To see all our other classes which are currently on sale, please click here. Alternatively we do offer private events, please contact us for more information or click on the ‘Virtual Events’ page for more detail.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.