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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. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tablespoons extra virgin olive oil (+more for frying), such as Colavita
  • 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)


Line cupcake liners in a cupcake tray. Set aside.

  1. 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.
  2. Fill a frying pan with 2-inches of oil and heat over medium-low until oil reaches 350°F.
  3. 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.
  4. Roll into circles.
  5. Fry circles of dough until golden brown, 3 minutes or so. Remove from pan using a slotted spoon and drain on paper towels.
  6. 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.
  7. If using maraschino cherries, add in mixture and cook 1 minute more.
  8. Using a soup ladle, pour mixture to generously fill muffin tins.
  9. 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