📝 About This Recipe
A crown jewel of Ashkenazi pastry, Teiglach are nostalgic, marble-sized dough balls boiled in a rich, ginger-infused honey syrup until they become chewy, deeply caramelized gems. Originating in the Jewish communities of Eastern Europe, this festive treat is traditionally served during Rosh Hashanah to symbolize a sweet New Year. Each bite offers a satisfying crunch from toasted nuts and a complex, floral sweetness that lingers beautifully on the palate.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3 Large eggs (at room temperature)
- 3 tablespoons Vegetable oil (neutral oil like canola or grapeseed)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Ground ginger (for a subtle spice in the dough)
For the Honey Syrup
- 1.5 cups Honey (clover or wildflower honey works best)
- 1 cup Granulated sugar
- 1 teaspoon Ground ginger (adjust to taste for more warmth)
- 1 tablespoon Lemon juice (to prevent crystallization)
Inclusions and Garnish
- 1 cup Walnuts or Hazelnuts (halved or coarsely chopped)
- 1/2 cup Candied cherries (optional, for festive color)
- 2 tablespoons Toasted sesame seeds (for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the eggs, vegetable oil, and salt until well combined and slightly frothy.
-
2
Sift the flour, baking powder, and 1/4 teaspoon of ground ginger into the wet ingredients. Stir with a wooden spoon until a soft dough begins to form.
-
3
Turn the dough onto a lightly floured surface and knead for 3-5 minutes until it is smooth, elastic, and no longer sticky. If it sticks to your hands, add flour one tablespoon at a time.
-
4
Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
-
5
Using a sharp knife, cut the ropes into small pieces, roughly the size of a hazelnut (about 1/2 inch wide). Do not worry if they aren't perfectly round.
-
6
In a wide, heavy-bottomed pot or Dutch oven, combine the honey, sugar, 1 teaspoon of ginger, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
-
7
Once the syrup is bubbling vigorously, carefully drop the dough balls into the pot. Do not stir them immediately; let them rise to the surface on their own.
-
8
Reduce the heat to medium-low, cover the pot tightly, and let the dough balls simmer in the syrup for 20 minutes. Resist the urge to peek!
-
9
After 20 minutes, remove the lid. The dough balls should be puffed. Gently stir in the walnuts (and cherries if using) to coat them in the syrup.
-
10
Continue to cook uncovered, stirring occasionally, for another 20-25 minutes. The syrup will thicken and the dough balls will turn a deep, golden amber color.
-
11
Test for readiness by dropping a small amount of syrup into a glass of cold water; it should form a soft, pliable ball. The teiglach should sound hollow when tapped with a spoon.
-
12
Remove from heat. While still hot, sprinkle with toasted sesame seeds and toss gently.
-
13
Transfer the mixture onto a sheet of parchment paper lightly greased with oil. You can leave them in a rustic heap or, once slightly cooled but still tacky, wet your hands with cold water and shape them into small clusters or a ring.
-
14
Allow to cool completely at room temperature until the syrup has set into a tacky, candy-like glaze.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the honey from scorching, as honey has a low burn point. Wet your hands with cold water when handling the hot, sticky dough balls to prevent burns and sticking. Do not over-flour your work surface; too much extra flour can make the dough balls tough rather than light and airy. If the syrup gets too thick before the dough is dark enough, add a tablespoon of boiling water to thin it out slightly. Store in an airtight container at room temperature; they actually taste better after a day or two when the honey has fully permeated the dough.
🍽️ Serving Suggestions
Serve on a decorative platter as the centerpiece of a Rosh Hashanah dessert spread. Pair with a glass of strong black tea or Russian Caravan tea to balance the intense sweetness. Accompany with sliced tart apples to provide a crisp, acidic contrast to the rich honey. Serve alongside a scoop of vanilla bean ice cream for a modern twist on this traditional dessert. Offer small finger bowls or plenty of napkins, as authentic teiglach are delightfully sticky!