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  COOKING KOSHER FOR ROSH HASHANAH

 
 
 
  ROSH HASHANAH RECIPES  
 

TAYGLACH (ROSH HASHANAH)

Source: Kosher Cookery, Classic & Contemporary - Frances. R. Avrutick

INGREDIENTS:

Syrup:
1 Pound honey (11/3) cups
2 cups sugar
1 cup cold water
½ cup boiling water
Chopped nuts or coconut

Dough:
4 eggs (graded large)
1 tbsp oil
¼ tsp salt
½ tsp ginger
2 to 2½ cups all-purpose flour

DIRECTIONS:


In a large deep pot, combine the honey, sugar, and cup of cold water. Cover and place over very low heat.

To prepare the dough, in a medium-sized bowl beat together the eggs, oil, salt, and ginger. Gradually add enough flour to make a soft, pliable dough. Add just enough flour so the dough can be handled. Transfer a small portion of the dough to a floured surface and roll it out to form a long rope about ½ inches long. Tie each segment of dough into a knot. Continue in this fashion until all the dough has been rolled out and shaped.

Increase the heat under the honey mixture. Bring to a rolling boil. Gradually drop the "knots" into the syrup. Add only a few at a time to prevent lowering the temperature of the syrup. Cook uncovered, without stirring, for 10 minutes.

Cover the pot and simmer, shaking occasionally. After 15 minutes, stir carefully. Continue to cook for 45 minutes to an hour, until all tayglach are a golden brown. When ready, the tayglach will sound hollow when tapped with the back of a spoon. Before removing from the heat, add ½ cup boiling water. Stir gently. Let stand for 1 minute. With a slotted spoon, remove the tayglach from the syrup.  Enhance the appearance of the tayglach by rolling them in coconut or chopped nuts. Cool and store like cookies.

Bon Appétit!     

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