0

I've only seen people taking challah from the dough if they are baking bread or matzah. I noticed this question that addresses fried dough (e.g. some types of donuts.)

Would one need to take challah if he is making wafers, cookies or cakes?

  • In what way is the answer there insufficient? – Double AA Nov 21 '17 at 20:49
  • It seems to address only fried foods. Unless I'm missing something... – DanF Nov 21 '17 at 20:50
  • Do you consider pasta to be a baked good? – Double AA Nov 21 '17 at 20:51
  • Ah yes, that's a good point. It's boiled, which I think you've addressed in that question. I don't think you've addressed cakes and wafers, though. – DanF Nov 21 '17 at 20:53
1

Star K says:

When kneading dough for baking pas haba’ah b’kisnin (e.g. cake and cookies), for boiling (e.g. noodles), or for frying, one is mafrish Challah if 2.6 lbs. (82/3 cups) of flour are used. A bracha is not recited even if more than 5 lbs. of flour are used.

He bases his opinion on Aruch Hashulchan Y.D. 329

I should mention that the term "pas haba’ah b’kisnin" is quite ambiguous and includes what are commonly called "mezonot rolls". This dough usually contains a large volume of fruit juice, and, thus, may not be considered "hamotzi" bread according to some opinions. The article addresses taking challah from such dough mixtures.

  • 1
    I cook in a yeshiva and I was told by the menahel to take challah when I make cake. Without a bracha. – mroll Nov 21 '17 at 23:06
  • @mroll it is a batter or a dough? – Double AA Nov 23 '17 at 13:36
  • @DoubleAA they are batters. Don't know his logic. – mroll Nov 23 '17 at 14:03
  • @mroll From my understanding of Star-K's article, it seems that the bracha, at least, is specific to using the dough as bread which is specifically "hamotzi" bread. I have to look up the definition of "batter". Pancake batter usually has a large amount of (butter)milk which may place it outside the dough category, anyway, similar to the fruit juice amount in many mezonot rolls. Cake batter may be a different story as it seems to be similar to challah dough in terms of dough quantity, when used industrially (bakery, eg.) – DanF Nov 23 '17 at 17:32

You must log in to answer this question.

Not the answer you're looking for? Browse other questions tagged .