How To Make Tayglach With Walnut
This tayglach recipe is a traditional Jewish treat made with knotted pastries tossed with walnuts then boiled in a honeyed syrup until golden brown.
Serves:
Ingredients
- 1½cupsall-purpose flour
- ¼tspbaking powder
- ½tspginger,ground
- pinchsalt
- 3large eggs
- 2large egg yolks
- 2tbspvegetable oil
- 1cuphoney
- 1cupwhite sugar
- 1¼tspginger,ground
- 1cupwalnuts,chopped
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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Sift the flour, baking powder, ginger, and salt into a large bowl.
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Beat the eggs, egg yolks, and oil together. Pour the egg mixture into the flour and stir until combined.
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Turn dough out onto a lightly floured surface and knead for a few turns.
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Divide dough into 8 equal-size pieces. Roll each piece into a rope about ½ to ¾-inch in diameter. Cut ropes into ½-inch long pieces.
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Place on baking sheets and bake at 350 degrees F(175 degrees C) for about 10 minutes. The bottoms should be lightly browned. Remove from oven and let cool.
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In a large heavy-bottomed saucepan, combine the honey, sugar, and ginger. Cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to a boil.
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Reduce heat to low and cook until the syrup reaches the hardball stage for 260 degrees F (127 degrees C).
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Stir in the cooked tayglach and optional chopped nuts and simmer over low heat, stirring occasionally for 10 minutes.
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Spoon mixture onto a parchment-lined jelly-roll pan. Spread tayglach into one layer evenly over the surface. Let cool.
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Once cool, turn tayglach over onto a large surface and peel off the parchment paper. Cut into 1-inch squares and place into little paper cups or candy foils.
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Store in an airtight container at room temperature.
Nutrition
- Calories: 128.67kcal
- Fat: 2.32g
- Saturated Fat: 0.43g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.26g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 26.09g
- Fiber: 0.25g
- Sugar: 19.98g
- Protein: 1.89g
- Cholesterol: 38.62mg
- Sodium: 91.77mg
- Calcium: 11.19mg
- Potassium: 27.40mg
- Iron: 0.59mg
- Vitamin A: 15.40µg
- Vitamin C: 0.08mg
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