Zingerman’s Bakehouse by Amy Emberling and Frank Carollo

Since 1992, Michigan’s renowned Zingerman’s Bakehouse in Ann Arbor has been feeding hungry locals and travelers from across the United States. In celebration of their 25th anniversary, Amy Emberling and Frank Carollo decided to share 65 of their well-tested, carefully detailed recipes in a stunning cookbook, Zingerman’s Bakehouse: Best-Loved Recipes for Baking People Happy.

From the opening pages that begin with their appreciations, to the introductions of the bakers, to the perfect exhaustive manner in which they approach each recipe, their love of what they do is palpable. It is also evident that they want their readers to be successful – see the first chapter “setting the stage for successful baking” and the myriad tips and hints throughout the book.

Detailed instructions accompany each recipe from their sourdough starter, savory Pogácsa (the iconic Hungarian roll) to flaky Rétes (sweet and savory strudel). Recipes include bagels, pies, cookies, their famous breads (from sourdough to rye), soups, rolls and more.

I made the New deli crumb cake several months ago and it thankfully disappeared  because it was dangerous to have around. Equally dangerous were the Obama buns (pecan sticky buns). Recently, I bought a Detroit style pizza pan and on page 89 of this book there is a recipe for Detroit style pizza that is calling my name.

In these pages the authors left nothing on the table – successes, failures, secret recipes – it is all here waiting for us to devour. Beautiful photographs, fun narrative and perfect recipes, what more could you ask for in a cookbook. For those in the Ann Arbor area, the Bakehouse offers classes. Who wants to drive to Ann Arbor with me? Bake trip! 

Special thanks to the publisher, Chronicle for sharing the recipe for Walnut and currant rugelach below for our members to try now. Be sure to scroll to the bottom of this post to enter our contest to win one of three copies of Zingerman’s Bakehouse.


Walnut and currant rugelach
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Makes 16 rugelach

Rugelach are the most popular and well-known Jewish cookies in the United States and are definitely the most popular Jewish cookies we make at the bakery. This version is a mix between a cookie and a pastry, with a delicate and flaky dough (two-thirds of the dough is fat-butter and cream cheese) encasing special fillings, sprinkled with sugar, and baked until golden brown.

Rugelach evolved from the Eastern European Jewish cookie called kipfel. In the early 1950s, the name “rugelach” appeared, and now it has taken over. The word seems to come from rug (Slavic for “horn”) and lakh (a diminutive plural), thus “little horns.”

The original cookie was made with a yeasted dough. The now very common unleavened form was first introduced in the United States in the 20th century because it was easier to make and stayed fresh longer than the yeasted version. The use of cream cheese in the dough started in the early 1950s.

The popularity of rugelach is surprising to us because they’re plain looking, without a lot of eye appeal. People who have never tried them are shocked at how good they are. Rugelach can be made in many different flavors-apricot, raspberry, and chocolate, to name a few. This is our most popular flavor-walnuts and currants.


  • Unsalted butter, room temperature 3/4 cup 170 g
  • Philadelphia cream cheese, room temperature 3/4 cup 170 g
  • Sea salt 1/2 tsp
  • Pastry flour 1 cup plus 3 Tbsp 170 g


  • Walnuts 1/2 cup 55 g
  • Currants 1/3 cup plus 1 Tbsp 55 g
  • Granulated sugar 1/3 cup 65 g
  • Ground cinnamon 1 tsp


  • Unsalted butter, melted 1/4 cup 55 g
  • Ground cinnamon 1 Tbsp
  • Granulated sugar 1/2 cup plus 2 Tbsp 140 g

Make the Dough

1. Using a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and salt. Mix until well combined but not airy. Add the flour and mix until fully incorporated.

2. Remove the dough from the mixing bowl and flatten out into an even disk about 8 in [20 cm] in diameter. Wrap in plastic wrap. Refrigerate for at least 30 minutes. The dough needs to chill completely before it is rolled out.

Make the Filling

1. Toast the walnuts on a sheet tray in a 325°F [165°C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool, then chop them in a food processor or with a knife until they are the same size as the currants.

2. In a medium bowl, mix the walnuts, currants, sugar, and cinnamon together. Set aside.

Assemble and Bake the Rugelach

1. Preheat the oven to 350°F [180°C].

2. Remove the dough from the refrigerator and unwrap it. Lightly flour a work surface and place the disk of dough on it. Lightly flour the top of the dough and roll the dough into a 14-in [35-cm] circle about 1⁄8 in [4 mm] thick. Keep moving the dough as you’re rolling it to make sure it doesn’t stick.

3. Brush the surface of the dough with melted butter and spread the filling mixture on it evenly. With a pastry wheel cutter, cut the dough circle into 16 even, triangular wedges. Starting at the outer edge, roll each piece to the center. The resulting cookie will look like a crescent or a little horn.

4. Mix the cinnamon and sugar. Place the rolled rugelach on a parchmentlined baking sheet, brush the tops with melted butter, and sprinkle with cinnamon sugar. Bake for 28 to 30 minutes. The rugelach should be golden brown and flaky.

Recipe reprinted with permission from Zingerman’s Bakehouse by Amy Emberling and Frank Carollo. Chronicle Books. Photo credit: Antonis Achilleos.


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 22nd, 2018.

Post a comment


  • ktwalla  on  March 15, 2018

    Sicilian Sesame Semolina Bread

  • sarahawker  on  March 15, 2018

    Detroit Pizza, what else could you possibly start with!

  • jr0717  on  March 15, 2018

    The New Deli Crumb Cake, hands down!

  • heyjude  on  March 15, 2018

    Sour Cream Coffee Cake

  • stef  on  March 15, 2018

    Hungarian walnut cream cake

  • Laura1  on  March 15, 2018

    lemon poppy seed coffee cake

  • Liliana  on  March 15, 2018

    New deli crumb cake.

  • LeePicard  on  March 15, 2018

    Moroccan challah. But that is a hard decision. My son spent almost a year in Morocco so I'd love to make this for him. You had me at the Rugelah picture. These are so similar to my grandmothers and I honestly don't know anyone besides me who shapes them this way! This book looks fantastic. Would love to try baking from it.

  • Frogcake  on  March 15, 2018

    Hungarian walnut cream cake AND ginger scones

  • smartie101  on  March 15, 2018

    Pecan Pie

  • lauriesk  on  March 15, 2018

    I would try the black magic brownies.

  • msmla  on  March 15, 2018

    It's a toss-up between the Hummingbird Cake and the Roadhouse Bread — I love them both! Luckily, I live in Ann Arbor, so the source isn't far away, but if I had the book, I could make them whenever I had a craving. 🙂

  • icicle  on  March 15, 2018

    Hungarian walnut cream cake sounds very appealing.

  • TiaGoats  on  March 15, 2018

    I went to the University of Michigan Law School, and Zingerman's was an oasis of deliciousness in Ann Arbor! I would love to have this cookbook, and would love to try making the sólet stew!

  • Alleycat  on  March 15, 2018

    Lemon clouds or the ginger cookies.

  • ravensfan  on  March 15, 2018

    Pecan pie

  • ljsimmons  on  March 15, 2018

    Magic Brownies

  • amferrer  on  March 15, 2018

    My best friend was born in Transylvania, so I would want to make the Transylvanian cinnamon swirl bread (Somodi kalács)!

  • Siegal  on  March 15, 2018

    Black magic brownies sound awesome

  • DarcyVaughn  on  March 15, 2018

    Tunisian orange and olive oil cake

  • amyz218  on  March 15, 2018

    Hungarian walnut cream cake!

  • jezpurr  on  March 16, 2018

    The Bakehouse Pecan Blondies and sooo many more!!!^_^

  • allthatsleftarethecrumbs  on  March 16, 2018

    This looks like a definite must-have. So many of the recipes look amazing, but I'd probably make the Focaccia with Gorgonzola and caramelized onion first.

  • janv  on  March 16, 2018

    Ginger jump-up cookies

  • hedder14  on  March 16, 2018

    I would love this as I really want to learn to make sour dough bread. Would also love to try the Big O cookie

  • kellyyyyp624  on  March 16, 2018

    Their sourdough starter, I love trying out new versions.

  • kmn4  on  March 16, 2018

    Tunisian orange and olive oil cake

  • SBridges23  on  March 16, 2018

    Detroit style pizza of course

  • matag  on  March 16, 2018

    Rcornish beef pasty

  • matag  on  March 16, 2018

    Cornish beef pasty

  • krosar  on  March 16, 2018

    Bakehouse pecan blondies

  • rchesser  on  March 16, 2018

    Big O cookies

  • lean1  on  March 16, 2018

    Detroit style pizza is my absolute first choice!

  • HomespunHouse  on  March 16, 2018


  • lindsayjean  on  March 16, 2018

    Detroit-style pizza for sure!

  • hae1123  on  March 16, 2018

    Pecan pie all the way!

  • mcrimmins  on  March 16, 2018

    Farm Bread, I want to start baking more bread.

  • BridgetL  on  March 16, 2018

    Parmesan Pepper Bread

  • boulder42  on  March 16, 2018

    Detroit style pizza!

  • Scotsman61  on  March 16, 2018

    Walnut and currant rugelach

  • Puguppy  on  March 16, 2018

    Lemon clouds

  • LaurenE  on  March 16, 2018

    Sour Cream Coffee Cake

  • trudys_person  on  March 16, 2018

    Big O Cookies – the name and ingredients fascinate me!

  • Steben  on  March 16, 2018

    Chocolate coconut macaroons

  • antpantsii  on  March 17, 2018

    French Crullers. Yummy

  • verorenee  on  March 17, 2018

    pecan pie

  • BakerMN86  on  March 17, 2018

    Sour cream coffe cake — I’ve heard it’s amazing from friends in Ann Arbor.

  • Deedlemama1  on  March 17, 2018

    I love ginger and scones are one of my favorite things to bake, so the ginger scones.

  • lcomer  on  March 18, 2018

    Detroit Pizza!

  • mpdeb98  on  March 18, 2018

    Obama buns

  • Whyvette  on  March 18, 2018

    They had me at Sourdough Starter.

  • southerncooker  on  March 18, 2018

    So many to choose from. Definitely the sourdough starter. Son wants me to try making sourdough bread. Also the Parmesan Pepper Bread sounds fantastic.

  • contest718  on  March 18, 2018

    Pecan pie, Lemon scones, Hot cocoa cake especially looks great!

  • Singleta417  on  March 18, 2018

    The Parmesan pepper bread. Sound so good!

  • jluvs2bake  on  March 19, 2018

    Jewish rye, one of my all-time favorites <3

  • amandabeck  on  March 19, 2018

    French Krullers!

  • sgump  on  March 19, 2018

    The Transylvanian cinnamon swirl bread (Somodi kalács) looks as if it would toast beautifully (or make great French toast or bread pudding)!

  • Zosia  on  March 19, 2018

    Moroccan challah.

  • lebarron2001  on  March 19, 2018

    Buenos Aires brownies

  • lindaeatsherbooks  on  March 19, 2018

    I want to make the Lemon poppy seed coffee cake. Classic!

  • lpatterson412  on  March 19, 2018

    Wow, this would be such a wonderful cookbook to own, it is on my wishlist as baking is one of my favorite hobbies!! I would love to start with their sourdough starter!!

  • lgroom  on  March 20, 2018

    Sicilian sesame semolina bread

  • jmay42066  on  March 20, 2018

    Magic Brownies

  • sipa  on  March 21, 2018


  • EmilyR  on  March 21, 2018

    lemon scones

  • milgwimper  on  March 21, 2018


  • daniellespinato1  on  March 22, 2018

    Parmesan pepper bread

  • Lmocooks  on  March 24, 2018

    Ginger scones. Yummmm

  • leilx  on  March 24, 2018

    Tunesian orange and olive oil cake because my partner loves oranges; Cornish beef pasties because I love them!

  • JenJoLa  on  March 24, 2018

    Buenos Aires brownies

  • choppergirl  on  March 25, 2018

    Hunka burnin' love cake

  • RSW  on  March 25, 2018

    Sicilian sesame semolina bread

  • Uhmandanicole  on  March 26, 2018

    buenos aires brownies

  • ket06e  on  March 26, 2018

    Cinnamon swirl bread!

  • davisesq212  on  March 26, 2018

    Sour cream coffee cake is my first pick.

  • puddlemere  on  March 28, 2018

    Sour cream coffee cake

  • AnnaZed  on  March 28, 2018

    Sourdough starter

  • t.t  on  March 29, 2018

    Tunisian orange and olive oil cake

  • Janedough90  on  March 29, 2018

    Looking forward to the orange and olive oil cake!

  • sbsantafe  on  March 29, 2018

    New deli crumb cake, please! Yum!

  • Sfgordon  on  March 29, 2018

    I'd try the moroccan challah

  • AnnaZed  on  March 29, 2018

    **a note**

    For some reason Pinterest would let me Pin from the widget or from this page at all, telling me that it was blocked as spam (which is absurd!). So, I pinned the index page here: https://www.pinterest.com/pin/33495590963118225/

  • Dannausc  on  March 30, 2018

    Jewish rye bread

  • Lmocooks  on  March 31, 2018

    Focaccia with Gorgonzola and Caramelized Onions

  • kennethjohngilmour  on  March 31, 2018

    wife loves pecan pie so would start with the pecan pie recipe found on page 66

  • ksmith47406  on  April 1, 2018

    I would try the Transylvanian cinnamon swirl bread (Somodi kalács).

  • lisatrev  on  April 1, 2018

    Bakehouse pecan blondies

  • Jenamarie  on  April 2, 2018

    Walnut and currant rugelach

  • ennsee  on  April 2, 2018

    I'd make the Magic brownies!

  • sdg8trgrl  on  April 2, 2018

    Transylvanian cinnamon swirl bread

  • Karla123  on  April 2, 2018

    Because I love to make homemade bread, I'd make the "8 grain 3 seed bread."

  • Teruska  on  April 3, 2018

    Since we have a familial love of seeds and grains… 8 grain 3 seed bread

  • kitchenfrolic  on  April 4, 2018

    Magic Brownies of course! Who can resist brownies?

  • bakeswithlove2369  on  April 4, 2018

    the rugelach….I want to see how it compares to my great aunt pearl's recipe. Its at least 100 yrs old. Handed down to her by a friend of her mothers….I compare all recipes to hers…the ingredients are spot on

  • MirandaAK  on  April 4, 2018

    Ive sent the Sour Cream Coffee cake to friends and it is amazing. I'd have to try that recipe first.

  • Debcancook  on  April 4, 2018

    Buenos Aires brownies! Brownies and thoughts of Buenos Aires, how irresistible!

  • FireRunner2379  on  April 4, 2018

    I want to try the Magic Brownies and the Better than San Francisco sourdough bread!

  • RoseMGenuine  on  April 4, 2018

    Sour cream coffee cake. I’m in a simple mood right now

  • sgp  on  April 4, 2018

    Ginger scones

  • lovelily1001  on  April 5, 2018

    lemon poppyseed cake— i'm searching for the ideal recipe for this!

  • auntietina  on  April 7, 2018

    Lemon Poppy Seed Coffee Cake.

  • juliebakesalot  on  April 7, 2018

    I'd make the Hunka Burnin' Love Cake!

  • jenniebakes  on  April 7, 2018

    Definitely the Magic Brownies.

  • carylee  on  April 7, 2018

    New Deli Crumb Cake – a new variation for my family gatherings

  • rstuart  on  April 7, 2018

    Black magic brownies..

  • honken  on  April 7, 2018


  • Cornfed23  on  April 7, 2018

    Brownies for sure

  • Alibrian  on  April 8, 2018

    It would have to be the Better than San Francisco Sourdough Bread! There are a lot of really interesting sounding and looking recipes that I hope to give a try! I doubt you could go wrong with any of them.

  • jc214a  on  April 8, 2018

    I would try the Cheddar Ale Soup.

  • JRumi  on  April 8, 2018

    Lemon scones

  • RickPearson54  on  April 8, 2018

    pecan pie

  • LizyB  on  April 8, 2018

    Tunisian orange and olive oil cake

  • marti35  on  April 8, 2018

    No question, Detroit-Style Pizza.

  • sequoia55  on  April 8, 2018

    Chocolate coconut macaroons

  • bellatavia  on  April 8, 2018

    ZOMG Hungarian Walnut Cream Cake!

  • ljkish  on  April 8, 2018

    I would make the New deli crumb cake.

  • prairieschooner1  on  April 9, 2018


  • ltsuk  on  April 10, 2018

    Hungarian lamb veggie soup

  • amylou61  on  April 11, 2018

    I'd bake the Black magic brownies. YUM!

  • kedmiston  on  April 12, 2018

    The Black Magic Brownies sound interesting!

  • artthecat  on  April 12, 2018

    Pecan pie

  • cellenly  on  April 12, 2018

    detroit style pizza

  • BMeyer  on  April 15, 2018

    black magic brownies

  • NaomiH  on  April 16, 2018

    Savory strudel with potato bacon filling (Rétes)

  • nesshawk  on  April 16, 2018

    Thought I would pick something sweet first, but it would definitely be the Cornish Beef Pasties!

  • Julia  on  April 17, 2018

    Black Magic brownies, lemon scones

  • VeryVigario  on  April 17, 2018

    Lemon poppy seed coffee cake- looks delicious!

  • artthecat  on  April 18, 2018

    Jewish rye bread!

  • orchidlady01  on  April 21, 2018

    Bakehouse pecan blondies

  • MadMom  on  April 21, 2018

    I would make the rugelach with a different filling…maybe chocolate? I don't eat nuts!

  • dbcurrie  on  April 21, 2018

    Sour cream coffee cake.

  • bdmltm  on  April 21, 2018

    Hummingbird cake

  • MiMi60  on  April 21, 2018

    Hunka burnin' love cake

  • MaryEllenSeavey  on  April 21, 2018

    Black magic brownies

  • Shelley.b  on  April 21, 2018

    Walnut and current rugelah

  • catmommy9  on  April 21, 2018

    Oh, probably the rugelach recipe posted here. My husband loves rugelach, so he'd enjoy this one.

  • yeven  on  April 21, 2018


  • koolMoD  on  April 22, 2018

    definitely the Sour Cream Coffee Cake…..I do love coffee cake

  • AlitaThomas  on  April 22, 2018

    This rugelach. It looks quick, easy and just how my grandmother’s looked. Brings back happy memories.

  • littleminxgirl  on  April 22, 2018

    I'm doing the sour cream coffee cake. Those are some of my favorite cakes and I don't get to make them often

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