Syrup:
1 cup sugar
1 cup honey

Dough:
2 cups flour
3 eggs
1/4 teaspoon salt
2 tablespoons oil (Grapeseed oil is good for this.)
Plus:
raisins and nuts

Preparation
Mix dough ingredients to make a soft dough just stiff enough to handle. Divide dough into several parts and roll each into a long rope about ½ inch in diameter. Cut into ½ inch pieces. Bring honey and sugar to a rolling boil in a deep kettle. Drop pieces of dough in, a few at a time, to prevent lowering of temperature. Cover and simmer ½ hour, shaking pan occasionally to prevent sticking. When top layer has browned, turn gently with a wooden spoon to bring bottom ones to top. Cook until all are golden brown and sound hollow when stirred. Add raisins and nuts. To test, break open a teigel, and if inside is crisp and dry, remove from heat. Add ½ cup boiling water and stir just before turning off heat. Let cool slightly. Remove teiglach with a perforated spoon, and heap in bowls. Pour some of the syrup over the teiglach. Serve. Eat.

Notes:
1. Once you get the hang of it, it’s nice to double the recipe. Then you get lots of bowls of it, and you can give some as gifts.

2. 1/4 tsp ginger is optional. I don’t happen to use ginger in this recipe, because the honey gives it enough bite for me.

3. The proportions of honey and sugar can vary. It can get expensive using lots of honey, and it tastes just fine using more sugar – so long as there’s SOME honey, and so long as there’s enough water added at the end to turn the sugar (and honey) into syrup. The cookbooks never mention adding hot water. If you don’t add hot water, the results will be that the cooled honey/sugar mixture and the honey-coated teiglach will be hard as rocks and inedible.

4. Any kind of nut works. Filberts, Hazelnuts, walnuts, almonds – whatever you like. You can also add bits of dried apricot. Or you can use a combination of dark and light raisins.

No time to cook? Purchase our Tegalach!