During a
recent trip to
Iceland, I visited a number of bakeries which make what are
considered to be in the Danish tradition. They’re yeasted, but get
their flaky layers by either being rolled and folded several times,
or made with a brioche-like dough, often with a moist, sweet marzipan
filling.
I met Uri Scheft,
a Danish baker, who has a bakery in Tel Aviv, a
few years ago, and he told me he was planning to open a bakery in New
York City, which he did. And Breads
Bakery became a huge success. Uri’s breads and pastries
use ingredients and flavors from the different cultures that
intersect in the Middle East and Northern Africa, as well as in his
homeland, which inspired this marzipan challah.
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