Name: Sugar Kichel for Rosh Hashana
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: South African Jewish
Ingredients: 4 eggs, room temperature; 2 egg yolks, room temperature; 1/2 cup sugar, plus extra for sprinkling; 1/2 cup oil, plus extra for brushing; 3 cups all-purpose flour, sifted; 2 tsp baking powder

Description

Sugar Kichel for Rosh Hashana are rolled thin, sprinkled generously with sugar, and baked at high heat for that crisp finish. The slightly darker edges add a toasty depth that makes them unforgettable.

Ingredients

Units Scale

4 eggs, room temperature
2 egg yolks, room temperature
1/2 cup sugar, plus extra for sprinkling
1/2 cup oil, plus extra for brushing
3 cups all-purpose flour, sifted
2 tsp baking powder

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Instructions

Preheat your oven to 425⁰F (220⁰C).
Line baking trays with parchment paper or grease them very well with oil. If you skip this step, they will stick.
In a large bowl, beat the 4 eggs and 2 egg yolks with the 1/2 cup sugar for a good 3 to 4 minutes until pale and slightly thick.
Slowly pour in the 1/2 cup of oil and beat again until fully combined.
Add the 2 tsp of baking powder and mix briefly.
Gradually add the 3 cups sifted flour, about 1 cup at a time, mixing just until a soft dough forms. It should be smooth and slightly tacky but not sticky.
If it feels too sticky, add 1 tbsp of flour at a time. If it’s too dry, your eggs were probably small, so add 1 tsp oil at a time.
Lightly flour your counter. Divide the dough into smaller portions so it’s easier to handle.
Roll each portion very thin, almost paper-thin.
The thinner they are, the crispier they bake.
Transfer the rolled dough to the tray. Prick all over with a fork so they don’t puff too much.
Brush the surface lightly with oil and sprinkle generously with sugar. That sugar crust is everything.
Cut into diamonds or circles before baking.
Bake in the preheated 425⁰F (220⁰C) oven for 10 to 12 minutes, watching closely.
They should be golden brown with deeper brown edges. A few darker pieces are normal, and honestly, those slightly burnt ones are the best.
Let cool completely on a rack. They crisp up more as they cool, so don’t worry if they feel slightly soft straight from the oven.
Store in an airtight container once fully cooled.
They keep well for several days, if they last that long.

Notes

Created, prepared, tried, and tested Hannah