A Shabbat Dinner with Challah Bread
A sweet, braided, golden loaf that adorns Shabbat tables in Jewish homes worldwide, challah is a symbolic mealtime staple that’s not to be missed.
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5qt Tilt Head
Bread Bowl with Baking Lid Attachment
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No holiday season is complete without the chance to mix and mingle with loved ones—especially when festive dishes are involved. From a big family meal to a lively cocktail party, the KitchenAid Stand Mixer won’t just help you make deliciousness, it will inspire new ways to craft it—year after year.
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Creamy and extra dunkable, this Mediterranean-style dip has the power to transport tastebuds to world-class flavor—no plane ticket required
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A Movie Night with Vegan Whipped Feta Dip
5 Quart Dew Drop
5qt Tilt Head
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Vegan Whipped Feta Dip
• 1/2 cup vegan ricotta or vegan cream cheese,
• 1 brick (8 ounces) vegan cubed feta cheese
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning or other dried herb
or 1 tablespoon fresh herbs
• 1/4 to 1/2 teaspoon sea salt
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• Zest of 1 lemon (about 1 teaspoon)
• Extra Olive oil for drizzling
In the bowl of a KitchenAid stand mixer with flat beater attachment, beat feta cheese until smooth, about 1-2 minutes. Replace paddle with the whisk attachment. Whisk in ricotta and remaining ingredients, whisking until blended, another
2-3 minutes. Spoon into serving dish.
For the Dough:
• 1 cup water, heated to 115°F
• 1/2 cup (100g) granulated sugar
• 1 (1/4-ounce) packet active dry yeast
(2 1/4 teaspoons)
• 1/4 cup vegetable, olive, sunflower, or avocado oil, plus more for greasing
• 1/4 cup honey
• 3 large eggs
• 5 1/2 to 6 cups (745g to 810g) bread flour
• 2 teaspoons kosher salt
Make the dough: In the bowl of a KitchenAid stand mixer fitted with the wire whip attachment, mix the warm water and 2 tablespoons of the sugar to dissolve, then sprinkle the yeast over the top. Let stand until foamy, 5 to 10 minutes. Add the remaining 6 tablespoons sugar, the oil, and eggs, then whisk on medium speed until incorporated.
Switch to the dough hook. Add 5 1/2 cups (745g) flour and the salt to the mixture in the bowl and, beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, 3 to 4 minutes. (Your dough will be tacky but shouldn’t be sticky. If it’s sticky, mix in flour, a few tablespoons at a time, until tacky.) Transfer to a lightly floured work surface and with floured hands and continue to knead by hand, dusting with flour as needed, until a very smooth ball forms, another 3 to 5 minutes. (Alternatively, if you make this dough entirely by hand, it will require about 10 minutes of kneading on a clean work surface after incorporating the flour.)
Grease a medium bowl and your hands with oil and add the dough ball, turning gently to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm place until doubled in size, 1 1/2 to 2 1/2 hours.
Transfer the dough to a clean work surface and divide in half(the full dough should weigh about 1400g, so about 700g each).Working with one half at a time, and keeping the other half covered, divide the dough into 4, 6, or 8 equal pieces. Fold each piece of dough onto itself to release any air bubbles and form a smooth surface with 1 single crease, then roll each into a long rope, about 16 inches in length and slightly thicker at the center and tapered at both ends. Lay out all the ropes vertically with their creases facing down, then link the top of each rope and pinch together to seal.
For any even number of strands, you repeat the same four steps in repetition. Take the second rope from the right and cross it all the way to the far left. Take the farthest rope on the right and cross it over to be in the middle (there should be 1 more number of ropes on the left of it than on the right). Then, take the second rope from the left and cross it all the way to the far right. Now, take the farthest rope to the left and move it to the middle (there should be 1 more number of ropes on the right of it than on the left). Repeat this process until there are no more ropes to braid, then pinch the ends of both sides and tuck them under each end of the challah.
Repeat this entire process with the other half of dough to form another challah. Using your hands, carefully transfer the challot to a parchment-lined sheet pan, placing them on a diagonal, 4 inches apart.
After braiding: Brush about half of the beaten egg liberally on the challot. Let them rise again, uncovered, until doubled in volume and puffy in appearance, 1 to 1 1/2 hours.
Meanwhile, preheat the oven to 350°F with a rack one level below the center. Brush the challah again with the remaining beaten egg, then sprinkle with seeds and a heavy pinch of flaky salt, if using.
Bake, rotating the pan halfway through the cooking time, for about 30 minutes, until the challah is golden brown and has reached an internal temperature of 190 degrees F. Remove from the oven and let cool completely before slicing. Serve the challah the same day you bake it.
For After Braiding:
• 1 large egg, lightly beaten
• Assorted seeds, such as white and black sesame,
fennel, poppy, nigella, cumin, and/or everything
bagel seasoning for garnish (optional)
• Flaky sea salt, for garnish (optional)
• 1 3/4 cups 00 or all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 12 large eggs
In the bowl of a KitchenAid Stand Mixer, add the flour and salt and mix to combine. Create a well in the center, add in the egg yolks, and stir over a medium-low speed with the flat beater attachment until a dough forms. Transfer to the dough hook attachment and continue to knead for 5-6 minutes over medium speed, until a soft dough forms that springs back to the touch and is uniform in color. If the dough looks too dry, add a teaspoon of water. If the dough looks too wet, add a teaspoon of flour.
Remove the dough from the bowl and form into a ball. Cover tightly with plastic wrap and sit at room temperature for 20-30 minutes, or in the refrigerator until ready to use. If refrigerated, remove from the refrigerator 20-30 minutes before use to get the dough back to room temperature.
When ready to use, prepare a baking sheet lined with parchment paper and dusted with flour. Set aside. Unwrap the dough and using a bench scraper or sharp knife cut the dough into quarters. Take one piece of dough, covering the others back up with plastic wrap or a damp towel until ready to use, and flatten the dough with a rolling pin or the palm of your hand into an oval that matches the thickness of the widest setting on the KitchenAid Pasta Roller Attachment. Using the pasta roller attachment set to the widest setting, roll out the dough. Fold the dough like a letter, bringing the two narrower ends into the center of the dough, flip 180 degrees and roll the dough through the widest setting again (note: this layering process helps develop the gluten, creating a dough that is uniform in texture and color). The goal is to create a sheet of pasta that is wide enough to fit the width of the pasta attachment.
Continue to roll out the dough, twice through each setting, lighting flouring the top of the dough as needed, getting thinner and thinner, until you can see the outline of your hand under the dough, about a 6 or 7 setting.
Trim the rounded ends of the sheet of dough with a bench scraper or sharp knife, dust with additional flour as needed, and cut each sheet into 11-13-inch long pieces. Change the roller attachment to the KitchenAid Fettuccine Attachment and cut the dough into noodles. Dust the dough with additional flour to prevent sticking, delicately form into a nested bundle, and set on the prepared baking sheet until ready to use. Repeat steps 3-5 until all dough has been used.
To cook, bring a large pot of water to a boil. Once boiling, season heavily with salt and stir to dissolve the salt. Add the pasta and cook, 1-2 minutes until al-dente, transfer the pasta directly into a pan with your sauce (reserving 1 cup of pasta water for later use) and cook, adding additional pasta water a ladle at a time, until the sauce coats and sticks to the pasta. Transfer to a plate and enjoy!
3 cup (350g) all-purpose flour
¾ teaspoon baking soda
½ cup (92g) vegetable shortening
¼ cup (58g) unsalted butter, softened
¾ cup (170g) packed dark brown sugar
½ cup (180g) (125mL) unsulfured molasses
1 large egg (50g)
1 tablespoon (4g) ground ginger
1 tablespoon (5g) ground cinnamon
½ teaspoon (2g) ground allspice
½ teaspoon (1g) ground cloves
½ teaspoon Morton kosher salt
1 tablespoon apple cider vinegar
1 recipe icing *see below
Clear, sparky sprinkles or pearl sugar
3 cups (280g) confectioners’ sugar
2 teaspoons light corn syrup*
1 teaspoon orange extract
Pinch kosher salt
In a medium bowl, whisk together flour and baking soda.
In a KitchenAid Stand Mixer fitted with flat beater attachment, beat shortening and butter on medium–high speed until smooth, about 30 seconds. Add sugar, molasses, egg, ginger, cinnamon, allspice, cloves, and salt. Beat on medium until combined, scraping bowl as needed, about 1 minute. Beat in vinegar. With mixer on medium, add flour in three increments and beat until combined.
Divide dough in half and transfer to large sheets of plastic. Form each portion into a flat disk and wrap tightly in plastic; refrigerate for at least 2 hours or up to 24 hours. Right before rolling, transfer dough rectangles to freezer and freeze 30 minutes.
Heat oven to 350ºF (176ºC) with rack set in middle position. Line 2 rimmed baking sheets with parchment paper.
Working with 1 rectangle at a time, cut rectangle in half, rewrap other half in plastic and place back in freezer.
Lightly dust counter and dough with flour. Roll dough to 1/4-inch thickness. Cut out cookies using a 3- to 4-inch cookie cutter. Peel away scraps and space 6 cookies, about 1 inch apart, on one prepared baking sheet.
Bake until edges of cookies are set and centers are slightly puffed, 8–10 minutes, rotating halfway through.
Cool cookies on sheets 5 minutes; transfer to wire rack to cool completely.
Repeat rolling and cutting with remaining dough and dough scraps. Keeping dough chilled between batches and allowing shet to cool completely before placing dough cut outs on sheets.
Once cookies have cooled completely, decorate as desired with Cookie Icing and sprinkles.
Let sit at room temperature to allow icing to set before storing in airtight containers for up to 1 week.
It’s important to use two baking sheets for this recipe—while one sheet is baking, the other is cooling. Do not roll out, cut out or place cookie dough on baking sheet until the oven is free for another round of cookies. The moment they are arranged on the sheet they should be transferred to the oven.
Using your KitchenAid Stand Mixer fitted with the Wire Whip Attachment, whip together confectioners’ sugar, corn syrup, extract and 3 tablespoons water. Add water by teaspoon until icing is smooth and ribbon-like. Icing should hold a ribbon shape for a few seconds. Season with salt to taste.
Transfer to a piping bag and use as desired.
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