Passover Kichel

🧂 Ingredients

• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons sugar
• 108 grams vegetable oil

  (½ cup)
• 2 teaspoons vanilla extract

  (See note below)
• 84 grams matzo cake meal

  (⅔ cup)
• 36 grams potato starch

  (3 Tablespoons)
• 150 grams sugar, divided

  (¾ cup)

Instructions

• 1 Preheat oven to 350°F and line two baking sheets with parchment paper.
• 2 In mixer with paddle attachment, combine eggs, egg yolk, and 2 teaspoons of
  sugar. Mix on high speed for 10 minutes.
• 3 While the eggs are beating, whisk together the cake meal and potato starch in a
  small bowl.
• 4 Reduce the mixer speed and pour in the oil and vanilla extract. Mix on high
  until all ingredients are fully combined, 3-5 minutes. Make sure the oil is
  fully emulsified into the egg mixture. If you see any signs of oil, keep
  beating.
• 5 Reduce mixer to low speed and mix in dry ingredients until they are fully
  absorbed. Increase the mixer speed to medium-high or high and keep beating. You
  may have to stop the mixer to scrape down the sides of the bowl a few times.
  Beat for 3- 5 minutes. The dough should feel slightly wet, but not sticky.
• 6 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 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.
• 7 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.) Carefully twist each rectangle in the
  middle. Place on prepared baking sheet, 2 inches apart from each other. Bake in
  the center of the oven. Bake for 45-50 minutes, but check them at the 20 minute
  mark and then the 30 minute mark, as ovens vary. (If they are done in 20
  minutes, it means you probably did not mix the ingredients long enough before
  shaping.) They are done when the edges and bottoms are deep golden brown. You
  can always break one apart to make sure the dough is no longer soft in the
  middle. Allow to cool completely, leaving them out at room temperature for
  several hours.

Nutrition Info