I hosted a party on the occasion of the Cookie Monster’s birthday today, and I made some of the pastries and bakes that were super-popular in the past month at the workplace coffee mornings that I organise. As a result, I think I managed to crack the “secret” why my Hungarian challah bread opened from one side the last time: indeed, if I rotated it in the oven both for the rising and the baking stage halfway, there was no issue like that. In addition, if one lets it “crust” a little (as in letting the surface to dry a bit), it can help as well.

Guests were incredibly happy about it. Me too, because I had to get the cake, the bread, and the cookies done in 4 hours, which admittedly isn’t much. 🙈 But I think I managed to get it alright in the end!! 🙏😊

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