Taiglach
Submitted by prysm
Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.
YIELD
4 dozenPREP
20 minCOOK
20 minREADY
1 hrsTaiglach is the sweet, sticky centerpiece of Jewish holiday tables, especially at Rosh Hashanah when honey takes center stage to symbolize a sweet new year.
Small knots of egg dough studded with raisins and crushed nuts get dropped into a bubbling pot of honey and sugar syrup where they puff, brown, and soak up every ounce of that golden sweetness.
A splash of ginger at the finish adds a warm bite that keeps them from being one-note.
They’re meant to be piled high on a platter and pulled apart by hand, one sticky, irresistible piece at a time.
Kitchen Tips
- Roll the dough thin, pencil-width. Thick pieces won’t cook through properly in the honey syrup and you’ll end up with a raw center.
- Keep the lid on while boiling. The trapped steam helps the knots cook evenly and puff up. Resist peeking for the full 20 minutes.
- Work quickly when shaping. The dough is soft and a light dusting of flour on your hands keeps it manageable.
- Store the leftover honey syrup. It’s incredible drizzled over ice cream, pancakes, or stirred into hot tea.
Ingredients
Directions
In mixing bowl place: 2½ cups sifted flour, salt, baking powder, Make a well and add 4 eggs, ¼ cup oil, almond. Add ½ cup raisins and crushed nuts.
Mix together with wooden spoon. Break off one teaspoon of dough and roll with floured hands into pencil thick strips.
Tie into a knot and tuck ends under.
Drop knots of dough into boiling syrup.
Cover and cook 20 minutes or until browned.
Pour into side pot of ¾ cup boiling water.
Stir in 1 teaspoon ginger.
Store syrup in covered container.
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