A Sweet Rosh Hashanah
Classic Teiglach
INGREDIENTS
- 3 Eggs
- 3 T Oil
- 1 t Kosher salt
- 2 C Flour
- 1 t Baking powder
- 2 C Dried fruit & nuts (almonds, walnuts, coconut & dried cranberries, raisins & apricots)
- ¾ C Sugar
- 1½ C Honey
- 1 Lemon (Zest)
- ½ t Ginger
- ¼ t Kosher salt
DIRECTIONS
- 1. Gently beat the eggs with the oil & salt.
- 2. Mix in 1 C of flour & the baking powder.
- 3. Add the remaining flour slowly, until the dough is soft but workable.
- 4. You may need slightly less or slightly more than the 2 C depending on a number of
factors. - 5. Knead the dough for a few minutes, until smooth, then cover & set aside for 10–15
minutes. - 6. Roll the dough out & cut into small pieces.
- 7. If you prefer rounder pieces, you can roll the dough into ropes & then cut into pieces.
- 8.You can either fry or bake the dough.
- 9. To fry, drop the pieces into hot oil until they puff up & turn golden.
- 10. To bake, spread the pieces over a greased cookie sheet & bake at 375° F for 15–20 minutes until pieces are golden brown.
- 11. Place the honey, sugar, ginger & lemon zest into a pot.
- 12. Bring the mixture to a boil, then reduce to a simmer & cook for about 10 minutes.
- 13. Add in the pieces of dough, dried fruit, nuts & salt & stir so the syrup coats all the
pieces. - 14. Cook for another 10 minutes.
- 15. Let the mixture cool for 4–5 minutes, then gently spoon into cupcake wrappers.
- 16. Sprinkle with coconut if desired & let cool.
- 17. Store an in airtight container at room temperature.
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