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Name: Filled Teyglakh
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/3 lb Dark honey; 1 2/3 c Sugar; 2 c All-purpose flour (about); 3 tb Vegetable oil; 4 1/3 c Water; 8 md Eggs; 2 ts Ginger; 2 Half eggshells full of water; 2 ts Sugar; 1/2 c Walnuts

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INGREDIENTS

DOUGH
1 1/3 lb Dark honey
1 2/3 c Sugar
2 c All-purpose flour (about)
3 tb Vegetable oil
4 1/3 c Water
8 md Eggs
2 ts Ginger
2 Half eggshells full of water
2 ts Sugar
1/2 c Walnuts
SYRUP

INSTRUCTIONS

The Jewish Holiday Kitchen Joan Nathan (1974) Yield: Makes about 50 (Pareve) 1. Starting with the dough, beat the eggs well. Add the water, oil, and sugar. Blend in the flour gradually and knead well, using enough flour to form a soft, manageable dough. 2. Break off some dough, about the size of a large walnut. On a floured board, roll out a coil of dough to 1/2-inch diameter. Place a quarter of a walnut about 1/2-inch from the end, roll up the dough like a honey bun, and set aside on the floured board. (Another way to make tayglakh is to take a larger amount of dough in your hands and roll out a much longer coil and cut it at 4 inch intervals. Then proceed as above.) 3. Bring the honey to a boil in a heavy casserole. Add sugar, 3 cups water, and 1 teaspoons ginger. Bring to a boil again. When the sugar has dissolved, drop in the tayglakh, one by one. Bring to a boil again, cover,a nd boil slowly for 20 minutes without removing the cover. At the end of 20 minutes, start stirring occasionally and cook 40 minutes more. Add 1 more teaspoon ginger (or to taste), cover, and continue cooking for another 1/2 hour, or until the teyglakh are golden and sound hollow inside when tapped. 4. When the teyglakh are done, add 1-1/3 cups cold water to the honey syrup, mix well, and remove with a slotted spoon. Let the teyglakh cool, and serve. NOTE: The finished teyglakh can be rolled in grated coconut or, instead of forming the dough into coils, bits can be cooked in the honey and then rolled in raisins and ground nuts. Posted to JEWISH-FOOD digest V97 #008 From: Pat Gold Date: Fri, 30 Aug 1996 23:27:10 -0700

NOTES

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Filled Teyglakh

DOUGH
1 1/3 lb Dark honey
1 2/3 c Sugar
2 c All-purpose flour (about)
3 tb Vegetable oil
4 1/3 c Water
8 md Eggs
2 ts Ginger
2 Half eggshells full of water
2 ts Sugar
1/2 c Walnuts
 SYRUP

The Jewish Holiday Kitchen Joan Nathan (1974) Yield: Makes about 50  (Pareve)    1. Starting with the dough, beat the eggs well. Add the water, oil, and  sugar. Blend in the flour gradually and knead well, using enough flour to  form a soft, manageable dough.    2. Break off some dough, about the size of a large walnut. On a floured  board, roll out a coil of dough to 1/2-inch diameter. Place a quarter of a  walnut about 1/2-inch from the end, roll up the dough like a honey bun, and  set aside on the floured board. (Another way to make tayglakh is to take a  larger amount of dough in your hands and roll out a much longer coil and  cut it at 4 inch intervals. Then proceed as above.)    3. Bring the honey to a boil in a heavy casserole. Add sugar, 3 cups water,  and 1 teaspoons ginger. Bring to a boil again. When the sugar has  dissolved, drop in the tayglakh, one by one. Bring to a boil again, cover,a  nd boil slowly for 20 minutes without removing the cover. At the end of 20  minutes, start stirring occasionally and cook 40 minutes more. Add 1 more  teaspoon ginger (or to taste), cover, and continue cooking for another 1/2  hour, or until the teyglakh are golden and sound hollow inside when tapped.    4. When the teyglakh are done, add 1-1/3 cups cold water to the honey  syrup, mix well, and remove with a slotted spoon. Let the teyglakh cool,  and serve.    NOTE: The finished teyglakh can be rolled in grated coconut or, instead of  forming the dough into coils, bits can be cooked in the honey and then  rolled in raisins and ground nuts.    Posted to JEWISH-FOOD digest V97 #008    From: Pat Gold <plgold@ix.netcom.com>    Date: Fri, 30 Aug 1996 23:27:10 -0700

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Nutrition

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Serving Size: 1 Serving (4344g)
Recipe Makes: 1 Servings

Calories: 7460
Calories from Fat: 2379 (32%)

Amt Per Serving		% DV

	Total Fat 264.4g	352 %
	Saturated Fat 67.6g	338 %
	Monounsaturated Fat 98.7g
	Polyunsanturated Fat 62.6g
Cholesterol 8460mg		2603 %
Sodium 2817.4mg		97 %
Potassium 2999.9mg		79 %
Total Carbohydrate 1050.3g		309 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 1046.1g
Protein 260.8g		373 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7460

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