Sweet Nothings – Egg Kichel for Chanukah | Cupcake Project

Sweet Nothings – Egg Kichel for Chanukah

 

Sweet Nothings - Egg Kichel for Chanukah

Egg kichel, or egg cookies (“eier kichelach” in Yiddish), are practically weightless cookies so they’re sometimes called “nothings”.  But, don’t be fooled by their modest name.  Egg kichel are a cross between croissants, flaky pie crusts, and sugar cookies.  When you look at the ingredients, they don’t sound like anything special: eggs, sugar, salt, oil, flour, and baking powder.  They also aren’t the prettiest things (although you cookie decorators could surely jazz them up).  However, when they came out of the oven, my grandmother said they were the best thing that I have ever made for her.   If you’ve got a Jewish grandparent, neighbor, or friend, skip the chocolate gelt (coins) and bring them these sweet nothings for Chanukah.  You will have done your mitzvah (good deed) for the day.

Egg Kichel Recipe

This egg kichel recipe is a very slightly modified version of the recipe found on Is That My Bureka? (I found that I needed to add significantly more flour to the recipe to get it to achieve the correct texture).  It is prepared in a food processor, has more oven temperature changes than I have ever seen in a recipe, and it works like magic.

Egg Kichel for Chanukah

Yield: one large cookie sheet of egg kichel

Egg Kichel for Chanukah

Ingredients

  • 3 large eggs
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup canola oil (or other vegetable oil)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • coarse decorating sugar

Instructions

  1. Preheat the oven to 400 F.
  2. Process the eggs and the sugar in the food processor for one minute.
  3. Add the salt and oil and process until combined.
  4. In a small bowl, mix the flour and baking powder.
  5. Add the flour and baking powder to the food processor in three additions, processing after each addition until fully combined. After the last addition, process until the dough is thick and very sticky.
  6. Take balls of super sticky dough and roll the dough in coarse sugar. (I used tablespoon-sized balls of dough for my cookies. This produced really large cookies. If you prefer smaller ones, use just a teaspoon of dough. The cookies rise quite a bit.) Once rolled in sugar, the dough will no longer be sticky and you can form it into a bow-tie by flattening it and giving it one twist in the middle.
  7. Place bow-ties onto a parchment- or silpat-lined cookie sheet. Leave a little space between cookies for them to grow.
  8. Bake for eight minutes.
  9. Reduce heat to 300 F and bake for another 12 minutes.
  10. Reduce heat to 170 F and bake for another 20 minutes.
  11. Turn off heat and leave in the warm oven for another 10 minutes.
  12. Remove from the oven and try to not eat them all before you let anyone else try them.
http://www.cupcakeproject.com/2012/12/sweet-nothings-egg-kichel-for-chanukah.html

 

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8 Responses to Sweet Nothings – Egg Kichel for Chanukah

  1. cupcake boxes December 3, 2012 at 10:41 pm #

    Egg Kichel… the first time I heard about it.

    • Lori October 25, 2013 at 8:58 am #

      I have been looking for a Kichel recipe forever! I can still taste my Boubie’s. When I asked other bakers, they looked at me like I had 3 heads! Can’t wait to try these. Making cupcakes today.

  2. mom929 December 4, 2012 at 5:25 am #

    Kichel!? KICHEL? OMG I LOVE Kichel! Thanks for the recipe; can’t wait to try and bring to our Chanukah celebration at my mom’s this weekend. Kichel and latkes and brisket, what could be better?

    Thanks for such a great and fun blog. I stumbled onto your blog when my son wanted a cupcake display instead of a cake for his bar mitzvah celebration. With your help I made 200 cupcakes in ultimate vanilla, better than sex chocolate and pomegranate. They were quite a hit…and have turned me into a cupcake fanatic (my waistline does not thank you).

    Thanks for the kichel, can’t wait to try.

  3. craftysteffers December 5, 2012 at 11:47 am #

    The one kitchen tool I’m lacking is a food processor. Blast!!!! Anyway to achieve the consistancy without one?

    • Stef December 13, 2012 at 12:51 pm #

      You can give it a go with a mixer. It should work OK.

    • Anonymous December 19, 2012 at 1:05 pm #

      I have the same problem :/ I’m hoping that it will turn out alright as long as I treat it like creaming butter. Did you try this with a mixer? How did it turn out?

  4. Renee December 20, 2012 at 10:30 pm #

    I’m thinking about making these for a cookie exchange, but I’ll need quite a few (4 dozen). Do you remember how many you got when you made them with the teaspoon?

    • Stef December 22, 2012 at 12:26 pm #

      I’m not sure, but I would probably double or even triple the recipe just to ensure that there is enough.

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