Story submitted by Lynn Katz Danzig. She has been involved with Jewish big brother/sisters, friends of the Beachwood Library, Congregation Bethaynu, B'nai Jeshurun Congregation and B'nai Jeshurun Sisterhood.
The Story Behind the Recipe:
Since I first wrote this recipe many years ago, my mother who is now 94 moved from Massachusetts to Cleveland. I remember all the delicious honey left in the pot after my nmother made these. Oh, what a delicious sticky mess these were. This recipe is being passed from one generation to another via e-mail- Massachusetts to Ohio.
Recipe:
Ingredients:
Dough:
6 eggs
3 c flour
1 tbsp Oil
1/2 tsp Ginger powder
1/4 tsp Salt
2 tsp Baking powder
Syrup:
1 lb. Honey
1 cup Water
1 tsp. Ginger
2 cups Sugar
Instructions:
Make a well, which is like a dish made out of dough, in a large bowl into which all the dry ingredients have been placed. To make the well, mix the salt, flour, and ginger from the dough section above baking powder, and 2-4 tablespoons water. Add a little more water as needed if too dry.
Place the 6 eggs and oil into the well. Mix all the dough ingredients and form into a soft dough. Cut off a piece of dough and form into a long rope. Cut pieces of rope off that are long enough to make a bowknot, approximately 1 inch. Cover the pieces with a towel for 30 minutes.
Bring all ingredients fro syrup to a boil in a large pot. When syrup in boiling, add pieces of dough. Do not crowd dough in pot. While dough is in the pot, keep it covered halfway. Cook for 20 to 30 minutes until the dough urns brown. Stir with a wooden spoon. After the 20-30 minutes, remove from burner; add 1/2 cup cold water and remove tayglach with a slotted spoon to another container.
It is very important to add the cold water. If you miss that step, the tayglach will still cook because the syrup is so hot.
Dough:
6 eggs
3 c flour
1 tbsp Oil
1/2 tsp Ginger powder
1/4 tsp Salt
2 tsp Baking powder
Syrup:
1 lb. Honey
1 cup Water
1 tsp. Ginger
2 cups Sugar
Instructions:
Make a well, which is like a dish made out of dough, in a large bowl into which all the dry ingredients have been placed. To make the well, mix the salt, flour, and ginger from the dough section above baking powder, and 2-4 tablespoons water. Add a little more water as needed if too dry.
Place the 6 eggs and oil into the well. Mix all the dough ingredients and form into a soft dough. Cut off a piece of dough and form into a long rope. Cut pieces of rope off that are long enough to make a bowknot, approximately 1 inch. Cover the pieces with a towel for 30 minutes.
Bring all ingredients fro syrup to a boil in a large pot. When syrup in boiling, add pieces of dough. Do not crowd dough in pot. While dough is in the pot, keep it covered halfway. Cook for 20 to 30 minutes until the dough urns brown. Stir with a wooden spoon. After the 20-30 minutes, remove from burner; add 1/2 cup cold water and remove tayglach with a slotted spoon to another container.
It is very important to add the cold water. If you miss that step, the tayglach will still cook because the syrup is so hot.