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