Teiglach
This pastry is a traditional dessert served on Rosh Hashanah
Makes enough for: 1 batch Teiglach
Ingredients
For the syrup
- 250 mls water
- 325 g honey
- 95 g fructose
- 1 lime, zest and juice
- 2.5 mls ground ginger
For the pastry
- 2 eggs
- 20 mls canola oil
- 10 mls Vodka
- 20 g fructose
- 1.875 mls fine salt
- 225 g flour
- 1.875 mls baking powder
For the teiglach
- 20 mls sesame seeds
Method
For the syrup
- Place the water, honey, fructose, lime zest and juice and ginger into the largest lidded pot that you have
- Put the pot onto the stove over a medium temperature and stir until the fructose has dissolved
- Leave to come up to a simmer while you make the pastry
For the pastry
- Place the eggs, oil, Vodka, fructose and salt into the bowl of a stand mixer
- Use a balloon whisk and whisk until light and fluffy
- Measure the flour and baking powder into a bowl and whisk gently to combine
- Change to a dough hook on your mixer and while mixing, add the flour, a little bit at a time until completely incorporated
- When soft remove from the bowl and roll into a thick sausage shape
- Divide into 3 pieces and roll each piece out into a sausage shape
- Divide into 8 pieces and roll each piece out so that it is long enough to tie into a knot
- Tie each piece into a knot and set aside on a baking tray lined with baking paper, until they are all done
- Place each knot into the pot one at a time and then put the lid on
- Cook for 40 minutes then take the lid off and stir
- Leave to simmer for 40 minutes then remove the teiglach using a slotted spoon
- Place onto your lined baking tray and do not let them touch each other
- Sprinkle the sesame seeds over the top and leave to dry for at least an hour