Kichel (Jewish Bow Tie Cookies)

🧂 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)

Instructions

• 1 In a small bowl, mix flour, 2 teaspoons sugar, baking powder, and salt. Set
  aside.
• 2 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.
• 3 Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
• 4 Preheat oven to 350°F and line two baking sheets with parchment paper.
• 5 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.
• 6 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 Info