Flora Atkin's Dutch Kichelkies (Little Kichel)
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Beat the egg well
2
Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses
3
Flour your hands and break off pieces not much bigger than a marble
4
Roll out paper-thin on a floured surface
5
Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish
6
Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees
7
Slide the strips carefully into the hot oil
8
Let cook a few seconds on each side
9
Soon they will bubble and puff up like hazenblosen
10
Remove with a spatula and drain on paper towels
11
When cool sprinkle with confectioners' sugar
12
Eat immediately or let sit, covered well, for one day with plastic wrap
13
Beat the egg well
14
Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses
15
Flour your hands and break off pieces not much bigger than a marble
16
Roll out paper-thin on a floured surface
17
Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish
18
Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees
19
Slide the strips carefully into the hot oil
20
Let cook a few seconds on each side
21
Soon they will bubble and puff up like hazenblosen
22
Remove with a spatula and drain on paper towels
23
When cool sprinkle with confectioners' sugar
24
Eat immediately or let sit, covered well, for one day with plastic wrap