TAYGLACH RECIPE – FOOD.COM
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours
Yield: 36-40 serving(s)
|1 3/4 cups all-purpose flour|
|1 cup sugar, plus|
|1 tablespoon sugar (may use half amt.of Splenda)|
|1/2 teaspoon salt|
|3 eggs, beaten (if large, you might need to add a bit more flour)|
|10 ounces unsalted roasted almonds|
|5 ounces golden raisins|
|1 lb honey (I suggest clover)|
|1 teaspoon ground ginger or 1/2 inch fresh ginger, peeled|
|1 tablespoon vegetable oil or 1 tablespoon canola oil|
|3/4 cup hot filtered water|
|1/2 cup sweet wine (optional)|
- Make a well of flour,salt and 1 tbsp sugar in a large bowl.
- Add oil and eggs and mix very well with wooden spoon.
- Dough will be quite elastic.
- Pinch off large egg-size pieces.
- Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
- Place on floured board and roll flat so it is~ 1 inch wide.
- Cut into 1 inch pieces.
- Place one almond and two raisins on each piece.
- Roll into a ball making sure that it is sealed completely.
- Set aside.
- In large pot bring honey,sugar and ginger to a boil.
- Drop the pieces in and reduce heat to medium.
- Cook for 35 to 40 minutes.
- Stir with wooden spoon as needed.
- Adjust your heat to maintain a slow rolling boil.
- Remove pieces from honey with slotted spoon and set aside.
- Turn heat to low, add hot water and cook down.
- Stir frequently.
- When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
- Remove with slotted spoon to cookie sheet or flat platter to cool.
- At this time,you could sprinkle with crushed almonds (leftovers).
- The wine is for your raisins, if you wish, to plump them.
- Make sure they are drained and patted dry before using.
- If you don’t use the wine this way, you can do what I do and drink it!
- The finished tayglach will be sticky and remain this way, as it should.
- You can store them in an air-tight container and they will keep nicely for several weeks.
- If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.
Calories 152.8, FatContent 5.1, SaturatedFatContent 0.5, CholesterolContent 17.6, SodiumContent 39.5, CarbohydrateContent 25.8, FiberContent 1.3, SugarContent 19.1, ProteinContent 3.1
HOW TO MAKE TEIGLACH – JAMIE GELLER
Provided by: Jamie Geller
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
|2 tablespoons extra virgin olive oil (+more for frying), such as Colavita|
|3 large eggs, lightly beaten|
|1 ⅔ cups all-purpose flour|
|½ teaspoon baking powder|
|½ teaspoon kosher salt|
|1 ¼ cup honey|
|½ cup sugar|
|1 tablespoon fresh ginger, grated|
|Zest of one lemon + 1 tablespoon lemon juice|
|½ cup toasted and coarsely chopped walnuts or hazelnuts|
|1 cup whole maraschino cherries (optional)|
- Line cupcake liners in a cupcake tray. Set aside. In a medium mixing bowl, whisk together eggs and oil. Add flour, baking powder and salt and mix until soft dough forms. Knead the dough for 2 minutes or so, until dough is firm. Fill a frying pan with 2-inches of oil and heat over medium-low until oil reaches 350°F. While oil is heating, lightly dust work surface with flour, roll out dough into ¼-inch thickness. Slice into long strips, 1 inch thick and then slice across, to make small squares of dough. Roll into circles. Fry circles of dough until golden brown, 3 minutes or so. Remove from pan using a slotted spoon and drain on paper towels. Bring the honey, sugar, ginger, lemon juice and lemon zest to a boil in a 4-quart pot, simmer for five minutes, until mixture thickens slightly. Add the fried dough and cook for 6 minutes. Add the nuts and cook an additional 2 minutes. If using maraschino cherries, add in mixture and cook 1 minute more. Using a soup ladle, pour mixture to generously fill muffin tins. Store covered at room temperature, up to 72 hours. *You can also bake the taiglach at 375°F for 7 minutes and then add to thickened syrup. Video created by Brian K. Spector