By Sharon Demb
Dough ingredients:
4 cups flour
1 Tbsp. oil
1/2 Tbsp. ginger
6 eggs
Sauce ingredients:
2 lb. honey
1 1/2 cups sugar
1 Tbsp. ginger (heaping)
1 to 1 1/2 cups boiling water (optional; add after removing from oven)
Directions:
Mix the dough ingredients together. Knead well. Cut chunks (the size of a fist) and with the use of small amounts of additional flour (so dough won’t be sticky) knead a chunk in hand and shape into snake-like figures approximately 3/8 inch in diameter. Make a knot at one end of “snake.” Cut off and set aside. Continue until all dough has been formed into knots.
Or, if knots are not desired but small clusters of teglech are preferred: after snake-like figure is made, cut 3/8 inch diameter dough into 3/8 inch length pieces. Set aside. Continue until all dough has been cut into small pieces.
In a large pot that can be placed into oven, bring to boil honey and sugar, stirring constantly. When boiling, drop in teglech one at a time. Set oven at 375 F. Add ginger after all teglech are boiling, using more or less ginger according to “spiciness” desired. Stir and put into oven for 5 minutes. Check to see if not boiling over. Stir and let bake for approximately 50 to 60 minutes.
For “Wet in Honey Knots”: Add about 1 to 1 1/2 cups boiling water to entire batch after removing from oven.
“Dry Knots”: Remove from honey and roll in mixture of cinnamon and sugar or coconut.
For small clusters: Wet board with cold water, then pour entire batch onto board, spreading with wet hands. Drain off honey and allow to cool. Then cut into square clusters.
Makes approximately 100 knots.
Sharon Demb, Baltimore
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