INGREDIENTS

INSTRUCTIONS

The Jewish Holiday Kitchen Joan Nathan (1974) Yield: Makes about 50
(Pareve)  Starting with the dough, beat the eggs well. Add the water,
oil, and  sugar. Blend in the flour gradually and knead well, using
enough  flour to form a soft, manageable dough. Break off some dough,
about  the size of a large walnut. On a floured board, roll out a coil
of  dough to 1/2-inch diameter. Place a quarter of a walnut about
1/2-inch from the end, roll up the dough like a honey bun, and set
aside on the floured board. (Another way to make tayglakh is to take  a
larger amount of dough in your hands and roll out a much longer  coil
and cut it at 4 inch intervals. Then proceed as above.) Bring  the
honey to a boil in a heavy casserole. Add sugar, 3 cups water,  and 1
teaspoons ginger. Bring to a boil again. When the sugar has  dissolved,
drop in the tayglakh, one by one. Bring to a boil again,  cover,a nd
boil slowly for 20 minutes without removing the cover. At  the end of
20 minutes, start stirring occasionally and cook 40  minutes more. Add
1 more teaspoon ginger (or to taste), cover, and  continue cooking for
another 1/2 hour, or until the teyglakh are  golden and sound hollow
inside when tapped. When the teyglakh are  done, add 1-1/3 cups cold
water to the honey syrup, mix well, and  remove with a slotted spoon.
Let the teyglakh cool, and serve.  NOTE: The finished teyglakh can be
rolled in grated coconut or,  instead of forming the dough into coils,
bits can be cooked in the  honey and then rolled in raisins and ground
nuts.  Posted to JEWISH-FOOD digest V97 #008  From: Pat Gold
<plgold@ix.netcom.com>  Date: Fri, 30 Aug 1996 23:27:10 -0700

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