📝 About This Recipe
A cornerstone of Ashkenazi Jewish celebration, Teiglach are small, ginger-scented dough nuggets boiled in a rich honey syrup until they become delightfully chewy and candy-like. As the honey deeply caramelizes, it infuses the pastry with a deep amber hue and a floral sweetness that symbolizes a sweet New Year. These festive treats are often studded with toasted nuts and cherries, creating a beautiful centerpiece for the Rosh Hashanah table.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 3 Large eggs (at room temperature)
- 3 tablespoons Vegetable oil (neutral flavor like canola)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Ground ginger (adds a subtle warmth to the dough)
For the Honey Syrup
- 2 cups Honey (clover or wildflower works best)
- 1 cup Granulated sugar
- 1 teaspoon Ground ginger (for a spicy kick)
- 1 tablespoon Lemon juice (prevents crystallization)
Add-ins and Texture
- 1 cup Walnuts or Hazelnuts (halved or coarsely chopped)
- 1/2 cup Glacé cherries (optional, for festive color)
- 1/4 cup Boiling water (to adjust syrup consistency at the end)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs and vegetable oil until well combined. In a separate bowl, sift the flour, baking powder, salt, and 1/4 teaspoon of ginger.
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2
Gradually add the dry ingredients to the egg mixture, stirring with a wooden spoon until a soft dough forms. Knead the dough on a lightly floured surface for 3-5 minutes until smooth and elastic.
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3
Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into small pieces, roughly the size of a marble or hazelnut.
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4
Optional: Roll each small piece into a ball or tie into a tiny knot for a more traditional aesthetic. Place the dough pieces on a parchment-lined baking sheet, ensuring they don't touch.
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5
In a wide, deep heavy-bottomed pot (like a Dutch oven), combine the honey, sugar, and 1 teaspoon of ground ginger. Bring to a boil over medium heat, stirring occasionally.
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6
Once the syrup is bubbling, carefully drop the dough pieces into the pot. Do not stir them immediately; let the syrup return to a boil.
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7
Reduce the heat to low, cover the pot tightly, and simmer for about 30 minutes. Resist the urge to open the lid frequently, as the steam helps the dough puff up.
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8
After 30 minutes, remove the lid and gently stir the mixture with a wooden spoon to ensure all pieces are coated. Add the walnuts and cherries at this stage.
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9
Continue to simmer uncovered for another 15-20 minutes, stirring occasionally. The syrup will thicken and darken to a deep mahogany, and the dough pieces will become heavy and golden.
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10
To test for readiness, drop a piece of dough into a glass of cold water; it should hold its shape and feel firm. If the syrup is too thick, stir in the 1/4 cup of boiling water to loosen it slightly.
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11
Stir in the lemon juice and give the pot one final mix. Remove from heat.
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12
While still warm, use a slotted spoon to transfer the Teiglach onto a wet marble slab or a sheet of parchment paper lightly greased with oil.
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13
You can either leave them as individual nuggets or, using wet hands to avoid sticking, shape them into small clusters or a large ring while they are still warm and pliable.
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14
Allow the Teiglach to cool completely at room temperature. They will harden and become beautifully tacky as they sit.
💡 Chef's Tips
If the dough feels too sticky while rolling, add a tablespoon of flour at a time, but avoid over-flouring or the Teiglach will be tough. Always use a pot much larger than you think you need, as the honey syrup bubbles up significantly when the dough is added. Wet your hands with cold water when handling the hot, sticky dough to prevent burns and sticking. Store in an airtight container at room temperature; they actually taste better after 24 hours when the honey has fully permeated the dough. Avoid making these on a very humid day, as the honey may not set properly and can remain overly sticky.
🍽️ Serving Suggestions
Serve on a beautiful silver platter as a centerpiece for the Rosh Hashanah festive meal. Pair with a glass of hot lemon tea or a strong black coffee to balance the intense sweetness. Offer alongside slices of fresh apple for a symbolic 'dipping' experience. Serve with a small glass of Slivovitz (plum brandy) or a sweet Kosher dessert wine. Arrange in individual cupcake liners for an easy, mess-free grab-and-go dessert at large gatherings.