Teiglach

Ingredients

Equipment Needed

• •5 to 6 quart heavy-bottomed pot or Dutch oven
• •Wooden spoon with long handle
• •Candy thermometer (recommended)
• •Parchment paper

Instructions

1. 1

   Make the dough

   In a large bowl, whisk together the eggs, oil, salt, and ginger until the mixture is homogeneous and slightly frothy. Add the flour gradually, stirring with a wooden spoon until a shaggy mass forms. Turn out onto a lightly floured surface and knead for 3 to 4 minutes. The dough should feel smooth and pliable, neither sticky nor stiff. If it clings to your hands, add flour a tablespoon at a time. If it cracks when you fold it, your hands are too dry. Wrap tightly in plastic and let rest at room temperature for 30 minutes.

   Resting relaxes the gluten and makes rolling infinitely easier. Don't skip this step.
2. 2

   Shape the dough balls

   Divide the rested dough into 4 equal portions. Working with one portion at a time (keep the rest covered), roll it into a rope about 1/2 inch thick on a lightly floured surface. Cut the rope into 1/2 inch pieces. Roll each piece between your palms to form a small ball. They don't need to be perfect spheres. Irregularity is honest. Place the balls on a parchment-lined baking sheet, spacing them so they don't touch. Repeat with remaining dough. You should have roughly 60 balls.

   Work quickly and keep your hands lightly floured. The dough firms up as it sits, becoming harder to shape.
3. 3

   Prepare the honey syrup

   In a heavy-bottomed pot or Dutch oven at least 5 quarts in size (the mixture will bubble vigorously), combine the honey, sugar, and ginger. Place over medium heat and stir constantly until the sugar dissolves completely. Bring to a gentle boil. The syrup should be golden and fragrant, smelling of warm honey with a whisper of ginger spice. Watch it carefully. Honey scorches faster than sugar alone.

4. 4

   Cook the teiglach

   Reduce heat to medium-low. The syrup should maintain a lazy simmer, bubbles rising slowly to the surface. Carefully add the dough balls in batches, about 20 at a time, dropping them gently to avoid splashing. Stir very gently with a wooden spoon every few minutes to ensure even cooking and prevent sticking. The balls will puff slightly, then gradually turn from pale to golden to a deep amber over 20 to 25 minutes per batch. They're done when they're uniformly burnished and a tester inserted into one comes out clean, no raw dough clinging to it.

   The syrup temperature matters enormously. Too hot and the outsides burn before the insides cook. Too cool and they turn soggy. Maintain a temperature around 275°F if you have a candy thermometer.
5. 5

   Add nuts and finish cooking

   When all dough balls are golden and cooked through, add the toasted walnuts and almonds if using. Stir gently to coat everything in the honey syrup. Continue cooking for another 5 to 10 minutes, stirring occasionally, until the nuts are glazed and the syrup has thickened enough to coat the back of your spoon heavily. The mixture should be deeply aromatic, the kitchen filled with the scent of caramelized honey and warm spice.

6. 6

   Form and cool

   Wet a large sheet of parchment paper or have ready a greased 9x13 inch baking dish. Working quickly (the mixture stiffens as it cools), pour the teiglach and nuts onto the prepared surface. With wet hands or two wet forks, spread and gently press the mixture into a rough mound or into the pan in an even layer about 1 inch thick. Allow to cool completely at room temperature, at least 2 hours, before breaking into clusters or cutting into pieces.

7. 7

   Store properly

   Once completely cooled, break or cut the teiglach into irregular clusters. Store in an airtight container at room temperature, with parchment paper between layers to prevent sticking. They keep beautifully for 2 to 3 weeks. The honey acts as a natural preservative. If they become overly sticky in humid weather, a brief stint in a 200°F oven for 10 minutes will dry the surface.

Chef Tips

• •Use a good-quality honey. Wildflower or clover work beautifully. Avoid strongly flavored varietals like buckwheat, which can overwhelm the delicate ginger notes.
• •Toast your nuts in a dry skillet over medium heat until fragrant, about 4 minutes, stirring constantly. Let them cool before adding to the hot syrup, or they'll continue cooking and turn bitter.
• •A candy thermometer removes guesswork. Aim for 275°F during cooking. Higher temperatures brown the outside before the inside cooks through.
• •If your teiglach seem pale after cooling, they likely needed more time in the syrup. The color deepens as the honey caramelizes around the dough.
• •Wet hands and wet utensils are your friends when handling the hot, sticky mixture. Keep a bowl of cool water nearby.

Advance Preparation

• •The dough can be made up to 24 hours ahead, wrapped tightly in plastic, and refrigerated. Bring to room temperature before shaping.
• •Toast nuts up to 3 days ahead and store in an airtight container at room temperature.
• •Finished teiglach keep for 2 to 3 weeks in an airtight container at room temperature. The flavors actually improve after the first day or two.
• •For gifting, prepare at least one week before your holiday gathering. This allows the honey to fully saturate the dough balls.

Frequently Asked Questions

Nutrition Information

1 serving (about 103g)