[Leah D. from Miami, sent us the following photo and recipe. It brings back memories from my childhood in Uruguay, when my mother used to make Taiglach every year for Rosh Hashana. CS]
Taiglach – Honey Poached Pastry Nuggets
Makes: 35 nuggets
- 2 1/2 cups all purpose flour, plus extra if necessary
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 eggs, plus 2 egg yolks
- 2 tablespoons, vegetable oil, plus extra for oiling
- 1 cup chopped walnuts and sesame seeds, for rolling
- 1 1/2 cups honey grated zest of 1 lemon
- 1 teaspoon ground ginger
- Prepare the dough. Sift the flour, baking powder, ginger, and salt into a big bowl and stir to blend. Make a well in the center, beat the egg, egg yols, and oil together in a small bowl and pour into the well. Gradually stir the flour mixture into the egg mixture until a sticky dough forms. Turn on to a lightly floured work surface and knead until smooth and just slightly elastic, adding a little more flour if the dough is too sticky. Shape into a ball and refrigerate tightly wrapped for 30 minutes.
- Meanwhile, prepare the syrup. Bring the ingredients to a boil in a large deep pan (to prevent boiling over).
- 3 Cut the dough into 6-8 pieces and, on a lightly floured work surface, roll each piece into long thin sausage shapes about 1/2″ thick pieces.
- Lightly oil 2 pieces of foil and lay on the surface. Working in batches, add the dough pieces to the honey syrup and simmer for 15 minutes or until rich golden in color and cooked through, If the honey thickens too much, add a little water to thin. Repeat with all the dough pieces.
- Put the walnuts and sesame seeds into separate shallow dishes. Using a slotted spoon, remove the taiglach and turn into the nuts and sesame seeds, rolling them with a kitchen fork to coat. Arrange on foil.
Enjoy them, they are delicious!!! Ktivah vechatima tova!