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6 eggs
Beat the eggs, oil, and sugar at medium speed for about 10 minutes.
Gradually add flour over a period of about 6 to 10 minutes at a lower speed.
Beat about 10 minutes longer. You may have to finish beating by hand when the dough creeps up the beaters. Add a little more flour if needed so the dough is not runny.
This makes a total of about 30 minutes of beating, including the initial beating of eggs.
Use a wet spoon to drop by spoonfuls onto an oiled baking sheet. If I remember correctly, she used generous teaspoons and left room for the kichel to spread while baking.
Bake at 325 to 350°F for about 15 minutes. Kichel should be somewhat raised and firm enough to hold shape.
Lower temperature to 300°F and continue baking until kichel are light brown--maybe 5 to 7 minutes. I have an added note to bake only one layer at a time in the oven.
Poster's Notes:
This recipe is from notes I made from my mother's recipe for Kichel. She devised it to use up a lot of "damaged" eggs on our chicken ranch in the early '50s. Her Sunbeam Mixmaster got a very heavy workout, especially from this. The soft elastic dough used to crawl up the beaters during the long siege and needed watching. Newer machines may have less difficulty, but I haven't gotten beyond good intentions of trying it myself.
Posted by Miryam Bachrach
Nutritional Info Per Serving: N/A
1 cup oil
4 tbsp. sugar or more to taste
2 cups flour, unsifted
For the sugar, she used a soup spoon and did not level it off.