KICHEL

KICHEL

1 large egg
1/4 teaspoon salt
1/4 cup sweet red wine
1/2 - 1 cup unbleached flour
vegetable oil or Crisco for deep-frying
Confectioners sugar
Beat the egg well. Add wine and salt. Gradually incorporate the flour until the dough is sticky and elastic. It should nearly have the consistency of molasses.
Flour your hands and break off small pieces, not much bigger than a marble. On a lightly floured surface, roll the circles out paper-thin.
Cut into segments approximately 2x4 inches (dough the size of a large marble will make about 3), or cut on the diagonal into very thin strips or whatever shape you wish.
Heat oil, about 2 inches deep in a fryer to 375°F. Slide the strips carefully into the hot oil.
Cook for a few seconds on each side until they bubble and puff up like hazenblosen.
Remove using a slotted spoon and drain on paper towels. Allow to cool, then sprinkle with confectioners sugar. Serve or store in airtight containers.
Yield: about 20.