Ah, taiglach: that sticky sweet mountain of crunchy golden nuggets bound together with honey caramel sauce. My mother would always buy it from the bakery before Rosh Hashanna, and never make it herself (and my mother loves to bake).
It seems like the sort of thing you need to buy from a bakery, but it is surprisingly easy to make. Here is what you do: (1) mix up a very simple dough; (2) shape the dough into balls; (3) drop the dough balls into boiling honey syrup and simmer away until the dough balls have puffed up and turned golden and crunchy.
Okay, so it sounds complicated. But, I promise, it really isn’t.
The recipe I tried comes from Taste, the Yeshiva of Flatbush cookbook. It was submitted, I think, by Andrea Sultan, who got the recipe from her mother, Dubby Shulman. I adapted it a bit to suit my tastes, and the next time I make it, I think I will tweak it just a tiny bit more.
The bakery kind of taiglach I remember was composed of small crunchy nuggets glued together with honey caramel. The excess honey caramel pooled at the bottom of the tin, making a sauce that was so sweet and chewy and sticky as to be almost unmanageable to eat. The nuggets were attached so tightly together that half the fun of eating the taiglach was the challenge of pulling off a piece to eat.
The Taste cookbook recipe creates a very different kind of taiglach experience. Instead of resulting in small, glued-together nuggets, the recipe makes large coiled dumplings floating in a caramel sauce. The crunchy texture and flavor are similar to the bakery type, but this teiglach is much easier to serve and eat.
In case you were wondering, teiglach is the diminutive for teig, which means dough. So, I think the name literally translates to “little doughs,” which means that the focus of the name, oddly enough, is on the dough part and not the honey sauce.