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This Dessert:
Aharon’s Blossoming Staff
Korach challenges Aharon’s right to be the Kohen Gadol. Hashem tells Moshe to gather the staffs of all of the heads of the Shevatim and to write their names on their staffs – and to write Aharon’s name on the staff of Shevet Levi. Moshe should then place all the staffs in the Mishkan and the chosen person’s staff will bloom with almond blossoms.
What You Need:
Ingredients
12 Churros
¼ cup chocolate
4 mini pink marshmallows
Things
Piping bag
Scissors
Knife
Rectangular platter
How to Make It:
Using your preferred method, melt the chocolate.
Place the chocolate in the piping bag, twist the top of the bag closed, and cut off a small piece of the tip.
Pipe squiggly lines on 11 of the churros in place of names.
On the 12th churro write Aharon.
Placethe pink marshmallows on their side, press down and cut a V into the side all the way through. Rotate 45 degrees, press down and cut another V into the side all the way through. Press up on the bottom to open up each ‘flower’.
Place these ‘flowers’ on the churro of Aharon. Pipe a dot of chocolate under each ‘flower’ to keep it stable.
Place all 12 churros parallel to each other in a row on the platter with Aharon in the middle.
Some Churro Recipes:
Churros
Ingredients
1 cup water
2 tablespoons brown sugar
½ teaspoon salt
⅓ cup margarine
1 cup flour
1 tablespoon cinnamon
2 eggs & ½ tsp vanilla, mixed
Canola oil, for frying
1 cup sugar
4 teaspoons cinnamon
Directions
Combine water, brown sugar, salt and butter in a small saucepan letting them come to a boil.
Once it reaches a boil remove from heat and stir in flour and 1 tablespoon of cinnamon.
When fully combined add in the egg mixture and stir until fully combined.
Let cool until you're able to handle it.
Fill a piping bag fitted with a star tip with dough. Twist the top of the bag shut.
Pipe desired length of churros onto a baking sheet lined with parchment paper and freeze.
Mix the remaining sugar and cinnamon in a small lipped tray.
Once frozen heat about 2 inches of canola oil to 375℉ (thermometer highly recommended).
Drop frozen dough into the pan no more than 3 at a time so as not to cool down the oil.
Fry for about 3 minutes on each side until it’s golden brown.
Important: In order to get the right texture constantly adjust the flame to make sure the oil stays close to 375℉ and takes 3 minutes to fry each side.
Drain fried churros on layered paper towels.
Roll churros in the cinnamon and sugar mixture.
Eat fresh, the sooner the better.
Quick ‘Churros’
Makes 20 ‘churros’.
Ingredients
1 puff pastry sheet, defrosted
½ cup margarine, melted
1 cup sugar
4 teaspoons cinnamon
Directions
Heat oven to 450℉.
Cut the puff pastry sheet in half lengthwise then into 1-inch wide strips.
Place on a lined baking sheet.
Bake for 8-10 minutes until golden brown.
Melt the butter using your preferred method. Transfer it to a small lipped tray.
Mix the cinnamon and sugar together. Place it in a tray.
Roll baked puff pastry in the melted margarine and then immediately roll in cinnamon and sugar.
After you finish rolling all the sticks, re-roll them in the cinnamon and sugar mixture.
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