Egg Kichel Jewish Bow Tie Cookies Recipes

KICHEL (JEWISH BOW TIE COOKIES)

Kichel (Jewish Bow Tie Cookies) image

This traditional Jewish cookie was a staple at Jewish bakeries. This easy to make recipe will take you back to your childhood.

Provided by Rob Finkelstein

Time 1h20m

Number Of Ingredients 9

Ingredients

190 grams all purpose flour (1½ cups plus 1 Tablespoon)
2 teaspoons sugar
½ teaspoon baking powder
½ teaspoon salt
3 eggs, at room temperature
1 egg yolk, at room temperature
76 grams vegetable oil (⅓ cup plus 1 Tablespoon)
1½ teaspoon vanilla
150 grams sugar, divided (¾ cup)

Steps:

In a small bowl, mix flour, 2 teaspoons sugar, baking powder, and salt. Set aside.
In mixer with paddle attachment, combine eggs, egg yolk, oil and vanilla. Mix on low speed until fully combined, 30-60 seconds. With mixer on low speed, slowly add the dry ingredients in three stages until fully combined. You may have to stop to scrape down the sides of the bowl a few times. Continue beating for 15-20 minutes to develop the gluten, stopping every 5 minutes or so to scrape down the sides of the bowl. The dough will be very sticky.
Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Liberally spread approximately ¼ cup sugar on parchment paper set on countertop. (You can do this directly on the countertop, but it makes for a much easier cleanup to do it on parchment paper.) Use a rubber spatula or bowl scraper to scoop the sticky dough onto the top of the sugar. Liberally spread an additional ¼ cup of sugar on top of the mound of dough. Roll dough to approximately ¼ inch thick, using a bench scraper to guide the dough to create and maintain a rectangle, approximately 7 inches by 12 inches. Continue to coat the dough using as much of the remaining sugar as necessary (top and bottom) while rolling out the dough.
With a pizza cutter or a knife, cut rectangles, 1 inch by 2 inches. (Make 1 inch cuts along the side of the dough that is 7 inches, and make 2 inch cuts along the side of the dough that is 12 inches.) Twist each rectangle in the middle. Place on prepared baking sheet, 2 inches apart from each other. Bake 25-30 minutes until the edges and bottoms are deep golden brown. Allow to cool completely, leaving them out at room temperature for several hours.

Nutrition Facts : Calories 62 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 45 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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