INGREDIENTS

INSTRUCTIONS

This is a traditional Russian Jewish confection, and the hope is that the
sweetness of the tayglach will convey sweetness to one's life.
Remove the lid from the tin of syrup and put it in a pan of hot water to
warm up. Beat the eggs, add the oil and enough flour to form a soft,
pliable dough.
In two batches, form the dough into slim sausage-shaped ropes. Cut the
ropes into 3/4 inch lengths and tie in knots (you can practise this and
re-roll any mishaps!). When all the knots are formed, prepare the syrup.
Add the pint of boiling water to a large, deep saucepan or large wok. Add
the sugar and dissolve it over a low heat. Add the golden syrup and slowly
bring to the boil. Then carefully add the knots - don't crowd them as they
will expand.
Reduce the heat to a steady simmer and allow the knots to brown slowly and
evenly, watching carefully all the time. When they are all golden brown,
carefully pour a large cup of boiling water around the inside of the pan
and into the syrup. This stops the cooking and prevents the syrup from
turning into toffee.
The vodka or Cointreau can be added carefully at this stage. Allow the
knots to cool undisturbed in the pan of syrup until quite cold before
serving.
Serve one or two tayglach in tiny glass dishes with lemon tea or coffee
after a meal.
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