Sweet Noodle Kugel

I love this Sweet Noodle Kugel recipe. It is sweet & delicious. The method is really interesting & different then any way I have ever made a noodle kugel before!

This recipe is from Susie Fishbein Kosher By Design, It is called, yerushalmi kugel.

I made it exactly as the recipe reads I usually double the recipe & cut it into the squares.. this time I made the recipe in a bundt pan which is the recommended way of baking this Sweet Noodle Kugel recipe.***The pictures here of the kugel in the 9×13 was not doubled so you can see the depth of the kugel… it is a bit thin so if you you like it thicker double the recipe but it might spill over while baking so put a foil lined baking sheet on the oven rack below to catch any drips for easy cleanup

The method to make this is really great. Usually, the noodles are boiled, drained, ingredients are added then everything is put into the baking dish to bake. Using this method, the noodles are ‘soaked’ in boiling water….I will explain it in the method part of the recipe.

I thank Susie Fishbein for the recipe… I make it every year for the Jewish New Year, Rosh Hashanah.

Here is the recipe  I have not changed a thing!

Ingredients

4 1/2 cups of water

1/2 cup margarine *** I use Becel vegan margarine

1 cup of sugar

1 heaping tsp of black pepper

2 tsp salt

1 pkg ( 12 ounces) of fine noodles, uncooked

2 eggs

4 tbsp brown sugar

2 tbsp vegetable oil

Method

Preheat oven to 350f

Grease a bundt pan, if you want to use a 9 x 13 pan you should double the recipe otherwise the kugel will be thin..( which is fine)  Set aside  *** If you are using a 9×13 baking pan…. put about 1 tbsp of oil in the bottom the pan, spread it around the bottom & up the sides…greasing the pan well…. put the greased empty pan in the oven to warm up the oil for about 10 minutes before you will put the noodle mixture into the pan…this helps the bottom of the kugel get nice & brown ( I do this for any baked kugel or casserole that I use a pyrex dish for)

Method

Put the 4 1/2 cups of water into a large pot that has a lid. Add the margarine, sugar, black pepper & salt & bring this to a boil

1. Turn off the heat
2. Add the noodles & stir. Cover the pot & let it stand for 12-15 minutes
3. Meanwhile, in a small bowl, mix the eggs, brown sugar & vegetable oil together.
4. Add the egg mixture to the noodle mixture after the noodles have sat for the appropriate amount of time. Mix
5. Cover the pot & let it stand again for 10-15 minutes  Stir
6. ***** If you are making this in a pyrex baking dish, grease the dish with oil & put it into the oven to warm up while the noodle mixture is sitting for the the last 15 minutes…This gives you a nice crispy bottom & sides!
7. Put the noodle mixture into the prepared pan, Note: if you are using a hot pyrex dish, be careful adding the noodles as it will splatter
8. Bake for 1 1/2 hours
9. If you are using a bundt pan, remove the kugel from the pan right away

Note: I like making it in a square glass pan instead of the bundt. The part of the kugel in the bundt pan that was exposed to the oven got nice & brown & crispy… when I turned it out, the kugel was not as brown as I like it to be, so I put it back in the oven for awhile but it never got brown enough. Next time I am just going to use a 9×13 pyrex pan. Of course it still tastes delicious!

Enjoy!