Recipe

Teighlach- Honey Balls With Fruit And Nuts Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 2 months, 1 week ago Pastry, cookie- like and even considered a confection, these are very sweet and often a challenge to prepare. Sometimes these honey fruit and nut dough balls have a reputation as being hard as rocks as they cool., others may be too soft and sogg... More Prep:20m Cook:20m Servings:12	Midgelet
	jewish pastry dough teiglach

with candied fruit

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Ingredients

4 large eggs

3 tbs oil

2 tbs rum or cognac

Flour- enough to make a soft dough

1/2 tsp baking powder

3 Tbs sugar ( if you want it- optional ) since dough is cooked in a sweet syrup

pinch of ginger or nutmeg

Syrup:

2 cups honey

1 cup sugar

boiling water as needed

some lemon or rose water for flavor, even a dash of rum or cognac to flavor syrup

Optional: 1/4 cup candied fruit

Directions

Mix together by hand : the eggs, oil , rum sugar, baking powder and gradually "enough flour," to make a soft pliable dough

Roll dough into small pieces about the size of a large marble or roll into 3/4 "-thick ropes and slice into equal-sized pieces.

If desired push in a raisin or two into the dough and seal

Make syrup:

Bring to a boil: the honey and sugar in a large pot

Then drop in the balls of dough and simmer ( gently bubble ) over a low flame , covered until balls are light golden and a bit puffed and cooked which may be 20 minutes - more or less

Do not add too many to the pot to cause crowding

You may have to carefully turn balls over for complete browning

You can take out one to test , to see if they are fully cooked in the center or need more cooking time, some people prefer them a bit soft ( but cooked ) in the center others prefer with a drier texture

Make sure top cover has no water on it and wipe dry each time you lift the cover

Remove balls with a slotten spoon to drain them and place on a baking sheet while cooking remaining dough

Then If desired rolls balls in sugar and cinnamon if not usng honey syrup to pour on later - serving either way is fine

if you think the syrup is getting way too thick, during cooking , thin out with some boiling water , because honey syrup will harden as it cools

When the teiglach are cool enough to handle, build a mound on a plate or square of parchment paper

Add some candied fruit or nuts ( chopped almonds ) coated in the syrup

If desired, pour over some syrup or save syrup cooled in the refrig for another use.

The syrup makes a wonderful sweet potato glaze, honey cake glaze, syrup for biscuits and scones, dipping for fresh cut up fruit such as apples etc.

Note: dough also may be baked in a 350F oven until puffed and golden and then put in the syrup- just to coat them

Note: Baking is easier, not as messy and often the texture is diiferent than when cooked in the oil- you decide!

Note: typical taiglach may be chewy, even cookie or pastry like , etc. but be aware they are not as soft like a cake doughnut

However, they should not be rock hard or soggy either.