BM# 75: A-Z Bake Around the World: Day 5
Bake of the Day: E for Eier Kichel
Country: Eastern European
I borrowed ‘The Hot Bread Kitchen‘ cookbook from the library to help in picking recipes for this baking marathon. I already posted this Bialys recipe from the book. Here’s another one: Eier Kichel (don’t even ask me of to say it — I have no clue). I call them egg cookies because this recipe has quite a few eggs in it.
These cookies are more like semisweet crackers — they are crispy and crunchy. They are not very sweet since most of the sugar is sprinkled on top and not mixed into the dough. These are made in the Jewish community and are usually served as an accompaniment to gefilte fish.Eier Kichel translates from Yiddish as a cookie made with egg. The dough is quite sticky, which helps in the cookies forming a dome after baking. If they are sprinkled lightly with sugar, they are great to serve with gefilte fish. But if they have to be served as cookies, then they are sprinkled generously with sugar.My Eier Kichel didn’t dome and puff up as much I hoped them to, but they tasted great. This is basically a very eggy dough, that is rolled out into small puris (discs) and then baked till they puff up or get golden brown.I sprinkled some sesame seeds on top and they add nice nuttiness to the cookies. All in all a very interesting cookie recipe that I loves snacking on during tea time.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
In a large mixing bowl, whisk the eggs until frothy.
Whisk in the oil, salt, ½tsp of sugar and the baking powder.
Add the flour in 2~3 additions until the dough starts to pull away from the bowl, adding more flour as needed. This is a very sticky dough, so don't add too much flour. Cover the dough and set aside for 20 minutes.
Preheat the oven to 500°F. Line 2 baking sheets with parchment paper.
Roll the dough into a log and divide it into 12 equal pieces. Work with one piece of dough at a time on a well floured surface and keep the rest covered with plastic wrap,
Roll each piece into a tight ball. Roll into a 4" disk no thicker then 1/8" -- use as much flour as needed to keep the dough from sticking.
Put the round on the prepared baking sheet. Repeat with the remaining dough balls. Place 6 rounds per pan.
Brush the rounds with canola oil and sprinkle each one with ¼~½ tsp of sugar (add more if you want them sweet).
Put the baking sheets in the oven, reduce the temperature to 400°F and bake for 6 minutes.
Reduce the oven temperature to 300°F and bake until the Eier Kichel turn golden brown, about 6~7 minutes longer.
Remove the pan from the oven, transfer them to a wire rack and let cool completely. Store in an airtight container for up to a week.