* Exported from MasterCook *
Bread, Eier Kichel
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Ethnic
Holidays Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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3 large eggs
1 tablespoon canola oil -- plus more for brushing
1/2 teaspoon kosher salt
1/2 teaspoon sugar -- plus
2 tablespoons sugar
1/2 teaspoon baking powder
1 cup all-purpose flour -- plus
3 tablespoons all-purpose flour -- (150 g)
Makes 12 (4"/10 cm) rounds
Serves 1
This is like a Jewish answer to the delicious Spanish torta de
aceite, a thin semisweet cracker that has become popular in the
States in recent years. Depending on whom you ask, eier kichel is
either a cookie or an accompaniment to gefilte fish-go figure. In my
family, Minnie made these on the holidays and referred to them in
English as "nothings." Eier kichel translates from Yiddish as a
cookie made with egg, and this is one of the eggiest doughs in the
book. It is meant to be sticky, and when the cookies are baked, they
form domed, flying saucer-like shapes. Sprinkle lightly with sugar if
you want to serve as a cracker with Gefilte Fish. Or add more sugar
and some sesame seeds if you want to have them as a midafternoon
snack with coffee-anytime you are in the mood for a little nothing.
Whisk the eggs in a large bowl until frothy. Whisk in the oil, salt,
1/2 teaspoon of the sugar, and the baking powder. Using a wooden
spoon, integrate 1 cup/130 g of the flour in two additions, making
sure the first addition of flour is fully mixed in before adding the
second. The dough will be sticky but should pull away slightly from
the bowl. If the dough is too sticky, add the remaining flour 1
tablespoon at a time until the dough is difficult to stir and pulls
away from the sides of the bowl. Transfer the dough to a floured
surface and knead it lightly. This will not be a smooth dough-it
should be sticky. Cover the dough with plastic wrap or put the entire
bowl in a large plastic bag and let it rest at room temperature for 20 minutes.
Preheat the oven to 500F/260C. Line 2 rimmed baking sheets with
parchment paper.
Roll the dough into a log and pinch off into 12 equal pieces the size
of golf balls (each weighing about 1 ounce/30 g). Working on a
floured surface with one piece of dough at a time (keep the rest
covered with plastic), flatten the dough lightly with your hands into
a 2"/5 cm disk. Using your thumbs, stretch out one corner of the ball
and then pull the stretched corner into the center of the ball and
pinch in the middle. Repeat this process 3 more times, rotating your
ball 45 degrees each time. Once you have a tight ball of dough, turn
it over onto a well-floured surface and with a rolling pin roll it
into a 4"/10 cm round that is no thicker than 1/8"/3 mm.
Put the round on one of the prepared baking sheets. Repeat with the
remaining dough balls, lining up 6 rounds per pan. Brush the rounds
with canola oil and sprinkle each one with 1/4 teaspoon sugar (or
more if you want to serve them as cookies).
Put the baking sheets in the oven, reduce the temperature to
400F/205C, and bake for 6 minutes.
Reduce the oven temperature to 300F/150C and bake until the eier
kichel bubble and turn golden brown, 6 to 7 minutes longer.
Remove the pans from the oven, transfer the eier kichel to a rack,
and let cool completely (they will crisp as they cool). Store any
leftovers in an airtight container at room temperature for up to a week.
Source:
"The Hot Bread Kitchen Cookbook"
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Per Serving (excluding unknown items): 82 Calories; 2g Fat (27.7%
calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary
Fiber; 53mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.