📝 About This Recipe
A cornerstone of Eastern European Jewish celebration, Teiglach are delightful nuggets of dough boiled in a rich, spiced honey syrup until they become deeply caramelized and chewy. These golden gems are traditionally served during Rosh Hashanah and Sukkot, symbolizing a sweet and fruitful new year. This pareve version balances the floral sweetness of honey with the warmth of ginger and the crunch of toasted nuts, creating a nostalgic treat that is as beautiful to look at as it is to eat.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 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 heat)
- 1 tablespoon Lemon juice (freshly squeezed to balance sweetness)
- 1/4 cup Water
Mix-ins and Garnish
- 1 cup Walnut halves (toasted and roughly chopped)
- 1/2 cup Glacé cherries (optional, for a festive pop of color)
- 1/4 cup Shredded coconut (unsweetened, for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, vegetable oil, and salt until well combined and slightly frothy.
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2
In a separate bowl, sift together the flour, baking powder, and 1/4 teaspoon of ground ginger. Gradually add the dry ingredients to the egg mixture.
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3
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth, elastic, and no longer sticky. If the dough is too wet, add flour one tablespoon at a time.
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4
Divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Use a sharp knife to cut the ropes into small pieces, roughly the size of a hazelnut.
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5
Preheat your oven to 350°F (175°C). Place the dough bits on a parchment-lined baking sheet and bake for 10-12 minutes, or until they are just set and very lightly golden. This prevents them from falling apart in the syrup.
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6
While the dough balls bake, prepare the syrup. In a wide, deep heavy-bottomed pot, combine the honey, sugar, 1 teaspoon of ginger, and water.
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7
Bring the syrup to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely.
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8
Carefully drop the baked dough balls into the boiling syrup. Reduce the heat to low, cover the pot tightly, and simmer for about 30 minutes.
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9
Do not open the lid for the first 20 minutes! This allows the dough to puff up and absorb the syrup evenly. After 20 minutes, stir gently with a wooden spoon.
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10
Continue cooking uncovered for another 10-15 minutes, stirring frequently, until the syrup has thickened significantly and the dough balls have turned a deep, dark amber color.
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11
Stir in the chopped walnuts and lemon juice. The lemon juice will help prevent the syrup from crystallizing into a hard rock as it cools.
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12
Add the cherries if using, and stir for 1 minute more until everything is glossy and well-coated.
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13
Wet a wooden cutting board or a marble slab with a little cold water. Pour the hot Teiglach onto the surface.
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14
Using wet hands (be very careful of the heat!) or a wet spatula, shape the mixture into a single large mound or individual clusters. Sprinkle immediately with shredded coconut.
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15
Allow the Teiglach to cool completely and harden before breaking into pieces or serving.
💡 Chef's Tips
Avoid opening the pot during the initial simmering phase; the steam is crucial for the texture of the dough. If the syrup becomes too thick or smells like it is burning, add a tablespoon of boiling water and reduce the heat immediately. To check if they are done, drop a bit of syrup into cold water; it should form a firm, tacky ball. Wet your hands and tools constantly when handling the finished product to prevent the honey from sticking to everything. Store in an airtight container at room temperature; they actually taste better after a day or two when the flavors meld.
🍽️ Serving Suggestions
Serve on a beautiful glass platter as a centerpiece for your holiday table. Pair with a glass of hot Mint Tea or a strong Earl Grey to cut through the richness. Accompany with slices of fresh tart apples like Granny Smith for a crisp contrast. Serve alongside a small bowl of pomegranate seeds for extra festive symbolism. Offer individual clusters in decorative paper muffin liners for easy, mess-free serving.