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Golden Maple Caramel Kichel with Hazelnut Praline

Crisp, golden Jewish kichel biscuits elevated with caramelized maple and hazelnut praline for a comforting autumn twist.

Total: 3 hours 15 minutes
Difficulty: Advanced
Serves: 30
Jewish biscuits autumn maple syrup caramelization make-ahead master-level

What Makes This Special

These kichel—crisp, airy Jewish biscuits—are a beloved treat with deep roots in Ashkenazi cuisine. This master-level recipe draws on classic technique but brings autumnal comfort to the fore by weaving in caramelized maple syrup (instead of the more common white sugar) and folding in a homemade hazelnut praline for a golden, nutty crunch. The result: shatteringly crisp layers, rich caramel flavors, and a gorgeous golden hue—perfect with tea or as a make-ahead treat for festive gatherings.

Ingredients

Each ingredient plays a purposeful role:

  • High-gluten flour yields the biscuit’s signature snap and flake.
  • Maple syrup adds subtle depth and warmth.
  • Hazelnut praline provides a caramel crunch, echoing autumn’s nutty harvest.
  • Egg wash and demerara sugar lend that iconic glistening finish.

For the Kichel Dough

  • 350g all-purpose flour (high-quality, unbleached)
  • 3 large eggs (room temperature, 165g total)
  • 80g maple syrup
  • 60g caster sugar
  • 100g cold unsalted butter
  • 1g fine sea salt
  • 50ml neutral oil
  • 60–90ml water (start with 60ml; add more if needed)
  • 1 tsp vanilla extract

For the Hazelnut Praline

  • 70g blanched hazelnuts
  • 100g granulated sugar
  • 20ml water

For Assembly

  • Egg wash: 1 egg yolk + 10ml water
  • 40g golden demerara sugar

Instructions

Step 1: Make the Hazelnut Praline

  1. Prepare a baking sheet with a silicone mat or lightly oiled parchment.
  2. Toast hazelnuts in a 180°C oven for 8 minutes, until fragrant.
  3. In a small saucepan, combine 100g sugar and 20ml water. Do not stir.
  4. Cook over medium heat until the syrup turns a deep amber (165–170°C).
  5. Immediately add hazelnuts, swirl to coat, and pour onto prepared sheet.
  6. Let cool completely, then break into shards. Blitz half to a coarse crumb; reserve half for garnish.

Why this step matters: Caramelizing the sugar until just amber ensures deep flavor without bitterness. The praline adds crunch and a note of autumn.

Step 2: Make the Kichel Dough

  1. In a stand mixer bowl, combine flour and salt. Add cubed cold butter.
  2. Using paddle attachment, pulse until mixture resembles coarse sand with pea-sized bits.
  3. In a jug, whisk eggs, maple syrup, caster sugar, oil, vanilla, and 60ml water.
  4. Pour wet into dry and mix on low. Add water 1 tbsp at a time as needed just until dough forms.
  5. Switch to dough hook and knead 4 minutes on medium-low. Dough should be supple and only slightly sticky.

Why this step matters: Cold butter ensures biscuit layers; careful hydration prevents dense kichel.

Step 3: Chill and Rest the Dough

  1. Flatten dough into a rectangle, wrap in cling film. Chill 2 hours (or overnight).
  2. This rest allows the gluten to relax and flavors to meld.

Step 4: Roll Out and Laminate the Dough (for Flakiness)

  1. Dust work surface and rolling pin with flour. Roll dough into a 30x40cm rectangle, about 4mm thick.
  2. Scatter half the hazelnut praline crumb over the surface.
  3. Fold dough in thirds, letter-style. Rotate, roll out again to 30x40cm. Repeat with remaining praline.
  4. Fold once more, wrap, and chill 20 minutes.

Why this step matters: This creates flaky, layered texture and distributes praline evenly.

Step 5: Shape the Kichel

  1. Roll dough to 4mm thick. Trim edges for clean lines.
  2. Cut into 2x7cm strips using a sharp knife or pastry wheel.
  3. Twist each strip gently and place on parchment-lined trays, spaced apart.

Step 6: Egg Wash, Sugar, and Bake

  1. Preheat oven to 190°C (fan 170°C).
  2. Brush each biscuit with egg wash; sprinkle generously with demerara sugar and reserved praline shards.
  3. Bake 18–20 minutes, rotating trays halfway, until deep golden and crisp.

Step 7: Cool and Store

  1. Transfer to wire racks. Cool completely for maximum crunch.
  2. *Store airtight in a cool, dry place.

Pro Tips

  • Maple Syrup Quality: Grade B maple syrup yields deeper, more nuanced flavor.
  • Praline Control: Watch your caramel closely; a few seconds can mean the difference between nutty and burnt.
  • Even Baking: Rotate trays and space kichel well apart for consistent browning and crispness.

Troubleshooting

Biscuits aren’t crisp? Bake longer at a slightly lower temp (180°C) until dry and deeply golden. Cool completely before storing.

Dough is tough or shrinks when rolled? It’s overworked or under-rested. Let it rest 30 more minutes, then roll gently.

Variations

  • Almond Praline: Swap hazelnuts for blanched almonds for a classic flavor.
  • Spiced Autumn Kichel: Add 1 tsp cinnamon and a pinch of ground ginger to dough.
  • Chocolate-Dipped: Once cooled, dip one end of each kichel in dark chocolate, then sprinkle with sea salt.

Storage

Store in an airtight container at room temperature for up to 7 days. For longer storage, freeze baked kichel (well wrapped) for up to 2 months; refresh in a 160°C oven for 5 minutes before serving for maximum crispness.

These maple caramel kichel combine Ashkenazi tradition with autumnal luxury—a masterful biscuit that rewards both the palate and the soul.