Noodle Kugel with Cinnamon

Ingredients

Equipment Needed

• •9x13 inch baking dish (glass or ceramic)
• •Large mixing bowl
• •Rubber spatula
• •Large pot for boiling noodles

Instructions

1. 1

   Cook the noodles

   Bring a large pot of well-salted water to a rolling boil. Add the egg noodles and cook until just shy of tender, about one minute less than the package directs. You want them slightly firm because they'll continue cooking in the oven. Drain thoroughly in a colander, shaking off excess water. Transfer to a large mixing bowl and toss immediately with 4 tablespoons of the melted butter, coating every strand to prevent clumping.

   Wide egg noodles hold the custard better than thin varieties. Look for noodles about half an inch across.
2. 2

   Prepare the baking dish

   Use the remaining 4 tablespoons of melted butter to generously coat a 9x13 inch baking dish. Get into all the corners. This butter does double duty: it prevents sticking and creates those coveted crispy edges that kugel lovers fight over. Set the dish aside while you make the custard.

3. 3

   Build the custard base

   In a large bowl, combine the cottage cheese, sour cream, eggs, granulated sugar, vanilla, 1 teaspoon of the cinnamon, and salt. Whisk vigorously until smooth. Some cottage cheese curds will remain visible, and that's correct. They'll melt into pockets of richness during baking. The mixture should smell sweet and faintly of cinnamon, the vanilla rounding out the dairy tang.

   For a silkier texture, blend the cottage cheese in a food processor before mixing. Traditional versions leave it slightly chunky.
4. 4

   Combine noodles and custard

   Pour the custard over the buttered noodles. Add the raisins. Fold everything together with a rubber spatula, working from the bottom of the bowl upward to ensure every noodle gets coated. The mixture will look loose and wet. Don't worry. Transfer to the prepared baking dish and spread into an even layer, pressing gently to eliminate air pockets.

5. 5

   Make the streusel topping

   In a small bowl, combine the flour, brown sugar, and remaining 1/2 teaspoon cinnamon. Add the cold cubed butter. Work it in with your fingertips, pinching and rubbing until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These larger chunks will bake into especially crunchy bits. Scatter the streusel evenly over the kugel, covering the surface completely.

   Cold butter is essential for streusel. If your kitchen is warm, refrigerate the cubed butter for 10 minutes before using.
6. 6

   Bake until golden

   Bake in a preheated 350°F oven for 55 to 65 minutes. The kugel is done when the streusel turns deep golden brown, the edges pull slightly away from the pan, and the center no longer jiggles when gently shaken. A knife inserted near the center should come out clean, with no liquid custard clinging to it. The top should be fragrant and the kitchen should smell like a bakery.

   If the streusel browns too quickly, tent loosely with foil for the final 15 minutes.
7. 7

   Rest before serving

   Remove from the oven and let rest at least 20 minutes before cutting. This isn't optional. The custard needs time to set fully. Cut into squares with a sharp knife, using a thin spatula to lift each portion. The bottom should be lightly caramelized, the interior creamy and tender, the top shatteringly crisp. Serve warm or at room temperature.

Chef Tips

• •Full-fat dairy is non-negotiable here. Low-fat cottage cheese and sour cream will produce a watery, disappointing kugel. The richness is the whole point.
• •Golden raisins have a milder flavor than dark raisins and won't discolor the custard. Soak them in warm water for 10 minutes if they seem dried out, then drain thoroughly before adding.
• •This recipe doubles beautifully for large gatherings. Use two 9x13 dishes rather than one enormous pan for more consistent cooking and easier transport.
• •At traditional Jewish celebrations, kugel is often served alongside brisket or roasted chicken. The sweetness complements savory main courses in a way that might seem unusual but feels absolutely right once you try it.
• •Some families serve kugel with a dollop of sour cream on top. Others insist on a light dusting of powdered sugar. Both camps have merit. Let your guests choose their own adventure.

Advance Preparation

• •The complete kugel can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add the streusel topping just before baking, or bake with streusel and refrigerate the finished kugel.
• •Baked kugel keeps refrigerated for up to 4 days. Reheat individual portions in a 325°F oven for 15 minutes, or the whole dish covered with foil for 30 minutes.
• •The streusel topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The cold storage actually improves its texture.
• •For freezing, bake the kugel completely, cool to room temperature, wrap tightly in plastic then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 245g)