Teighlach- Honey Balls With Fruit And Nuts |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Pastry, cookie- like and even considered a confection, these are very sweet and often a challenge to prepare. Sometimes these honey fruit and nut dough balls have a reputation as being hard as rocks as they cool. Read more . , others may be too soft and soggy. Like potato salad, each family usually has their favorite version of this recipe who roots are Eastern European and Middle Eastern Best if served the same day made but may be sealed with oiled foil or waxpaper and stored up to a week ina cool dry place but they will get hard indeed. From experience, serve the same day prepared. Also if the air is too humid, these may not turn out well. Taighlach can be a challenge to make. Ingredients:
4 large eggs |
3 tbs oil |
2 tbs rum or cognac |
flour- enough to make a soft dough |
1/2 tsp baking powder |
3 tbs sugar ( if you want it- optional ) since dough is cooked in a sweet syrup |
pinch of ginger or nutmeg |
syrup |
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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