Teighlach- Honey Balls With Fruit And Nuts Recipe

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Teighlach- Honey Balls With Fruit And Nuts
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Ingredients
13
Count
Nutrition
294
Calories
Total time
20
Minutes
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Ingredients:

  • 4 large eggs
  • 3 tbsp oil
  • 2 tbsp rum or cognac
  • 1/2 tsp baking powder
  • 3 tbsp sugar ( if you want it- optional ) since dough is cooked in a sweet syrup
  • pinch of ginger or nutmeg
  • 2 cups honey
  • 1 cup sugar
  • boiling water as needed
  • some lemon or rose water for flavor, even a dash of rum or cognac to flavor syrup
  • optional: 1/4 cup candied fruit

Directions:

  1. Mix together by hand : the eggs, oil , rum sugar, baking powder and gradually enough flour, to make a soft pliable dough
  2. Roll dough into small pieces about the size of a large marble or roll into 3/4 -thick ropes and slice into equal-sized pieces.
  3. If desired push in a raisin or two into the dough and seal
  4. Make syrup:
  5. Bring to a boil: the honey and sugar in a large pot
  6. Then drop in the balls of dough and simmer ( gently bubble ) over a low flame , covered until balls are light golden and a bit puffed and cooked which may be 20 minutes - more or less
  7. Do not add too many to the pot to cause crowding
  8. You may have to carefully turn balls over for complete browning
  9. You can take out one to test , to see if they are fully cooked in the center or need more cooking time, some people prefer them a bit soft ( but cooked ) in the center others prefer with a drier texture
  10. Make sure top cover has no water on it and wipe dry each time you lift the cover
  11. Remove balls with a slotten spoon to drain them and place on a baking sheet while cooking remaining dough
  12. Then If desired rolls balls in sugar and cinnamon if not usng honey syrup to pour on later - serving either way is fine
  13. If you think the syrup is getting way too thick, during cooking , thin out with some boiling water , because honey syrup will harden as it cools
  14. When the teiglach are cool enough to handle, build a mound on a plate or square of parchment paper
  15. Add some candied fruit or nuts ( chopped almonds ) coated in the syrup
  16. If desired, pour over some syrup or save syrup cooled in the refrig for another use.
  17. The syrup makes a wonderful sweet potato glaze, honey cake glaze, syrup for biscuits and scones, dipping for fresh cut up fruit such as apples etc.
  18. Note: dough also may be baked in a 350F oven until puffed and golden and then put in the syrup- just to coat them
  19. Note: Baking is easier, not as messy and often the texture is diiferent than when cooked in the oil- you decide!
  20. Note: typical taiglach may be chewy, even cookie or pastry like , etc. but be aware they are not as soft like a cake doughnut
  21. However, they should not be rock hard or soggy either.
  22. It may take one a few trys to get the recipe right or to ones liking.
  23. However if the family has a sweet tooth, nothing is wasted!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.77 Kcal (1230 kJ)
Calories from fat 45.6 Kcal
% Daily Value*
Total Fat 5.07g 8%
Cholesterol 62mg 21%
Sodium 31.21mg 1%
Potassium 76.55mg 2%
Total Carbs 62.69g 21%
Sugars 62.08g 248%
Dietary Fiber 0.1g 0%
Protein 2.17g 4%
Vitamin C 0.6mg 1%
Iron 0.4mg 2%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 305.88 Kcal (1281 kJ)
Calories from fat 47.48 Kcal
% Daily Value*
Total Fat 5.28g 8%
Cholesterol 64.56mg 21%
Sodium 32.5mg 1%
Potassium 79.71mg 2%
Total Carbs 65.27g 21%
Sugars 64.64g 248%
Dietary Fiber 0.11g 0%
Protein 2.26g 4%
Vitamin C 0.6mg 1%
Iron 0.4mg 2%
Calcium 23.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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