My mother was a first-class baker, and there were always homemade goodies for dessert at our house. So when I went away to college and needed a nosh to remind me of home, I went to a nearby bakery for a little something.
It was mostly good. Chinese cookies, hamantaschen, babka. But the kichels? Not so much. Not only were my mother’s kichels word-class and almost impossible for anyone to do better, but what the bakery called kichels wasn’t at all what I was used to.
Bakery kichels, as I learned, are thick, bow-tie-shaped pastries that are sometimes sprinkled with sugar. They can be crumbly and dry, or hard and dry, depending on the bakery. They are the kind of cookie a kid, especially one who’s homesick, would never choose. Especially a kid whose mother made world-class kichels.
Here’s why my mom’s kichels were so amazing: They were soft and crispy at the same time, and they would melt in your mouth before you even had a chance to chew them or even realize they were on your tongue. They were paper thin but developed air bubbles that were fun to pop with my front teeth, especially because a feathery dusting of confectioners’ sugar would fall from the top of the bubble into the crevice and give a faint but definite sweet to all parts.
We didn’t need milk to dunk and soften these kichels. They were as light as a helium balloon; fried, but never greasy, sugar-sprinkled but never cloying.
The big trick for fabulous kichels is rolling the dough as thin as possible. It takes some time and patience, but the result — crispy, puffy, delightfully light cookies with just a sprinkle of sifted confectioners sugar — is so worth it.
Kichel (Bow Tie Cookies)
Jewish fried dough!
- Total Time: 1 hour
- Yield: 30 cookies
Ingredients
- 1 cup all-purpose flour
- ⅛ tsp salt
- 2 large eggs, beaten
- ¼ tsp white vinegar
- vegetable oil, for deep frying
- confectioners’ sugar
Instructions
- Place the flour and salt in a bowl.
- Add the beaten eggs and vinegar and mix thoroughly until a smooth dough has formed (you can use an electric mixer or food processor).
- Let the dough rest, covered with plastic wrap, for at least 30 minutes.
- Roll out portions of the dough on a lightly floured surface until the dough is very thin, almost like paper.
- Cut the dough into squares or rectangles or odd shapes.
- Heat about 2 inches vegetable oil in a deep sauté pan (or use a deep fryer) over medium-high heat until the oil reaches about 375°F (a bread crumb or tiny piece of dough will sizzle quickly when you drop it into the oil).
- Drop the cutouts, a few at a time into the oil (they will puff up) and cook briefly on both sides until they are crispy and faintly browned.
- Drain on paper towels. Sift confectioners’ sugar on top.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Ashkenazi
This is what my Grandmother called Hosen Blosen! They were light as air and I haven’t eaten them in more than 60 years. She was originally from Grodna in Poland.
Oh my, this brings back such memories when my bubbe & I made them so many years ago and I couldn’t wait to eat them even before they cooled. My mother made them as well, but I never had the recipe to do so and now I am so glad I was able to and they are so delicious. I will have to teach my granddaughter ho to do this so they recipe goes on.
My Bubbie made something just like this but she brushed them with oil and baked them. I will try your recipe since it looks just like hers & your description makes my mouth water.
I have been looking for a recipe like this for years. I wish I could turn back time and ask her for all her wonderful recipes.
Thanks for sharing your recipes
I have looked for this recipe forever. My Boubie always had Kichel for us! I can’t wait to make them for my grandchildren!
Yes, I loved these as well, here in Montreal, we called these ” Nothings”, certainly better than bow tie kichel..Sadly no longer available 😔Will have to try your recipe😋