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New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

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This braided loaf, traditionally eaten for Shabbat, is New York’s answer to the French brioche.

Preparation time: 45 minutes, plus cooling
Resting time: 2½ hours
Cooking time: 25 minutes


Dry Ingredients

  • 575 g (1 lb oz) plain (all-purpose) flour
  • teaspoons dried yeast
  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • 2 teaspoons fine salt

Wet Ingredients

  • 145 ml ( fl oz) lukewarm water
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons olive oil


  • 1 tablespoon egg white
  • 1 teaspoon caster (superfine) sugar


The Dough

Combine the dry ingredients, then beat together the wet ingredients. Carefully combine the two mixtures and knead until the dough is very elastic (5–10 minutes in a machine, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise at room temperature for about 1½ hours until it has doubled in volume.

Shaping the Dough

Divide the dough into six equal portions. Using the palms of your hands, shape each portion into evenly shaped sausages about 30 cm (12 inches) long. On a baking tray that’s floured or lined with baking paper, braid the sausages using the illustration as a guide. Sprinkle the braid lightly with flour, then cover loosely with plastic wrap. Let it rise at room temperature for at least 1 hour until it has doubled in volume.


Preheat the oven to 180°C (350°F/Gas 4). Combine the egg white and sugar and brush it over the braid. Bake for about 25 minutes until the bread is golden brown. Allow to cool.