The quintessential Eastern European Jewish desert is none other than Teiglach. The stories of small children and men being kicked out of the kitchen to protect the air pressure have been retold, and the preciousness of this honey delight remains to this day.
- 3 Eggs
- 2-3 Tbsp of oil (sunflower)
- 300 Gm of flour (approx.)
- 1 Tsp backing powder
- 1 Cup of honey
- 2 Cups of sugar
- 1 1/2 Cups of water
Beat the eggs with the oil. Add the flour, backing powder and mix to a soft, stable dough. Transfer to a floured board and knead well for 2 minutes. Cover with a damp cloth and allow resting for 30 minutes.
Divide the dough into 15 equal parts and roll into balls. Roll each ball into a long sausage and tied them into double knots.
Place the sugar, syrup or honey and water into a large pot that must have a tightly fitting lid. Bring to a rapid boil and boil uncovered for 10 minutes. Skim well. Drop the Teiglach in one by one. Increase the heat to bring the syrup back to the boil. Cover tightly, reduce the heat and simmer steadily for 20 minutes. The first twenty minutes are crucial; during that period do not attempt to lift the lid.
Uncover and continue boiling, gently, for about 45 minutes, shaking from time to time until the Teiglach are nicely brown. Lift the Teiglach with a perforated spoon on to a wet surface. Allow them to cool and dip in sugar, crumbed almonds or poppy seeds.Store in an airtight tin or jar. Teiglach can also be stored in their cooking syrup.