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Traditional Honey Clusters “Teiglach” (TayGlahch)
Courtesy of: Mrs. Sara Alevsky, Co-Director, Chabad of CWRU & University Circle
- 3 eggs
- 3 tbsp. oil
- 1 tsp. kosher salt
- 2 cups flour
- 1 tsp. baking powder
- 2 cups dried fruit and nuts (I used almonds, walnuts, coconut, and dried cranberries, raisins and apricots)
- ¾ cup sugar
- 1½ cups honey
- Zest of 1 lemon
- ½ tsp. ginger
- ¼ tsp. kosher salt
- Preheat oven to 375
- Gently beat the eggs with the oil and salt. Mix in 1 cup of flour and the baking powder. Add the remaining flour slowly, until the dough is soft but workable. (You may need slightly less or slightly more than the 2 cups, depending on a number of factors.)
- Knead the dough for a few minutes, until smooth, then cover and set aside for 10–15 minutes.
- Roll the dough out and cut into small pieces. If you prefer rounder pieces, you can roll the dough into ropes and then cut into pieces.
- Bake the dough at 375° F for 15–20 minutes until pieces are golden brown.
- Place the honey, sugar, ginger and lemon zest into a pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes. Add in the pieces of dough, dried fruit, nuts and salt, and stir so the syrup coats all the pieces. Cook for another 10 minutes.
- Let the mixture cool for 4–5 minutes, then gently spoon into cupcake wrappers. Sprinkle with coconut if desired, and let cool. Store an in airtight container at room temperature.