Teighlach- Honey Balls With Fruit And Nuts Recipe

How to make it

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• 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.
• It may take one a few trys to get the recipe right or to ones liking.
• However if the family has a sweet tooth, nothing is wasted!

with candied fruit   Close