The batter comes together in one bowl, with just a whisk and spoon, making taiglach much less intimidating than most think. Placing the taiglach in cupcake papers makes for the easiest way to form and serve.
- Cook Time
- Prep Time
2 tablespoons extra virgin olive oil (+more for frying), such as Colavita
3 large eggs, lightly beaten
1 ⅔ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 ¼ cup honey
½ cup sugar
1 tablespoon fresh ginger, grated
Zest of one lemon + 1 tablespoon lemon juice
½ cup toasted and coarsely chopped walnuts or hazelnuts
1 cup whole maraschino cherries (optional)
Line cupcake liners in a cupcake tray. Set aside.
- In a medium mixing bowl, whisk together eggs and oil. Add flour, baking powder and salt and mix until soft dough forms. Knead the dough for 2 minutes or so, until dough is firm.
- Fill a frying pan with 2-inches of oil and heat over medium-low until oil reaches 350°F.
- While oil is heating, lightly dust work surface with flour, roll out dough into ¼-inch thickness. Slice into long strips, 1 inch thick and then slice across, to make small squares of dough.
- Roll into circles.
- Fry circles of dough until golden brown, 3 minutes or so. Remove from pan using a slotted spoon and drain on paper towels.
- Bring the honey, sugar, ginger, lemon juice and lemon zest to a boil in a 4-quart pot, simmer for five minutes, until mixture thickens slightly. Add the fried dough and cook for 6 minutes. Add the nuts and cook an additional 2 minutes.
- If using maraschino cherries, add in mixture and cook 1 minute more.
- Using a soup ladle, pour mixture to generously fill muffin tins.
- Store covered at room temperature, up to 72 hours.
*You can also bake the taiglach at 375°F for 7 minutes and then add to thickened syrup.
Video created by Brian K. Spector