RECIPE: Teiglach (Ashkenazi honey knots)
September 27, 2011 11:26AM
These very sticky confections are traditionally eaten by hand, pulled one by one from the gooey mound. They will become crunchier the longer they stand.
MAKES 4 TO 5 DOZEN
6 eggs, beaten 1 teaspoon baking powder
1 teaspoon baking powder
1/2 cups all-purpose flour
1/3 cup golden raisins 2 cups dark honey 1 cup sugar 1 tablespoon ground ginger 2 tablespoons grated orange zest (optional) 1 cup cold water Shredded coconut,
maraschino cherries or dried fruit (optional)
2 cups dark honey
1 cup sugar
1 tablespoon ground ginger
2 tablespoons grated orange zest (optional)
1 cup cold water
Bring honey to boil in a deep pot. Add sugar and ginger. When sugar has dissolved, drop in teiglach, one at a time. Bring to boil again, cover, reduce heat and simmer for 30 minutes. Don’t peek!
Stir in zest and continue cooking another 30 minutes or until teiglach are golden and sound hollow inside when tapped. Break one open — it should be dry inside.
Add water to pot and mix well, then remove teiglach with slotted spoon and mound on oiled platter or inside a tin. Decorate with coconut, cherries or fruit, if desired. Let cool.
Store at room temperature covered with plastic wrap or in a sealed tin.
Leah A. Zeldes
Nutrition facts per serving: 105 calories, 1 g fat, 0 g saturated fat, 26 mg cholesterol, 24 g carbohydrates, 16 g sugars, 2 g protein, 28 mg sodium, 0 g fiber