The batter comes together in one bowl, with just a whisk and spoon, making taiglach much less intimidating than most think. Placing the taiglach in cupcake papers makes for the easiest way to form and serve.
Teiglach
Servings
8 Servings
Ingredients
- 2 tablespoons extra virgin olive oil +more for frying
- 3 large eggs lightly beaten
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cup honey
- ½ cup sugar
- 1 tablespoon fresh ginger grated
- Zest of one lemon + 1 tablespoon lemon juice
- ½ cup toasted and coarsely chopped walnuts or hazelnuts
- 1 cup whole maraschino cherries optional
Instructions
- Line cupcake liners in a cupcake tray. Set aside.
- In a medium mixing bowl, whisk together eggs and oil. Add flour, baking powder and salt and mix until soft dough forms. Knead the dough for 2 minutes or so, until dough is firm.
- Fill a frying pan with 2-inches of oil and heat over medium-low until oil reaches 350°F.
- While oil is heating, lightly dust work surface with flour, roll out dough into ¼-inch thickness. Slice into long strips, 1 inch thick and then slice across, to make small squares of dough.
- Roll into circles.
- Fry circles of dough until golden brown, 3 minutes or so. Remove from pan using a slotted spoon and drain on paper towels.
- Bring the honey, sugar, ginger, lemon juice and lemon zest to a boil in a 4-quart pot, simmer for five minutes, until mixture thickens slightly. Add the fried dough and cook for 6 minutes. Add the nuts and cook an additional 2 minutes.
- If using maraschino cherries, add in mixture and cook 1 minute more.
- Using a soup ladle, pour mixture to generously fill muffin tins.
- Store covered at room temperature, up to 72 hours.
- *You can also bake the taiglach at 375°F for 7 minutes and then add to thickened syrup.
- Video created by Brian K. Spector
Looks amazing!
My first attempt at teiglach. A sweet, happy and healthy New Year. https://uploads.disquscdn.com/images/bef99e7dc2cc7ec51576749b05724a0a0d3e5a737dbe403e21e31c4767c12ee1.jpg
Colavita Olive Oil is NOT sold in Israel for those of you looking for it on store shelves. Always use a good quality extra-virgin olive oil for baking.
Extra virgin olive oil has a smoke point around 375° Fahrenheit (190.6 Celsius), which is low compared to many other common cooking oils like canola oil, coconut oil, and avocado oil. A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil.
is the Joy of Kosher magazine still being printed?