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Bake-and-Share Sessions

Thanks to master baker Moshe Braun for this wonderful series of interactive baking sessions, and to our members Cheryl Sklan, Sue Raymond, and Andrea Grahame for organising.


So far there have been three sessions. You can see the recordings of each session and the ingredients needed below.... along with a few photos of participants' results. :) 

Challah baking



500g flour

10g yeast

2 eggs

40 ml / 3tbsp oil

100g sugar

10g salt

Poppy or sesame seeds (optional)

Sufganiot Thurs 10 Dec 2020_draft 1 red.
Bake and share_tahini biscuits.jpg
Bake and share_Challah-baking Thurs 22 O
tanya 20201022_224042.jpg


meira PHOTO-2020-10-22-23-14-38.jpg


Kat PHOTO-2020-10-23-13-46-11.jpg


maurice PHOTO-2020-10-22-22-39-51.jpg


Tahini (sesame) cookies


  • 2 cups (280g) plain (all-purpose) flour

  •  3/4 teaspoon baking soda

  •  1/2 teaspoon salt

  •  1/4 cup (1/2 stick/55g) unsalted butter, at room temperature

  •  3/4 cup (180g) tahini

  •  3/4 cup (150g) granulated sugar

  •  1/2 cup (100g) muscovado or brown sugar (preferably dark)

  •  2 large eggs

  •  1 1/2 teaspoons vanilla extract

  •  1 packet of sesame seeds


Sufganiot (jam doughnuts)


  • 2 cups all-purpose flour

  • 1 tablespoon sugar

  • 1 tablespoon baking powder

  • 1 cup whole milk     

  • 3 tablespoons vegetable oil plus 4-6 cups for frying

  • 2 large eggs

  • 2 teaspoons fresh lemon zest

  • Powdered sugar, for serving (optional)

  • Raspberry jam, caramel sauce or hot fudge for serving (optional)


  • Large saucepan

  • Paper towels

  • Slotted spoon

  • Bowl

Challah baking
Tahini cookies
Sufganiot (Hanukkah jam doughnuts)
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