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Tayglach III (P, TNT)
Source: This is our family recipe for Tayglach. It has been handed down from my Great Grandmother.
Serves: varies

1-1/2 cups flour or more
Pinch of salt
6 eggs
2 tbsp. oil
1 tbsp. baking powder
Raisins (optional)
1 tsp. ginger
1 lb. honey
3 cup sugar
1 cup water
1 tbsp. ginger

Beat eggs and oil. Add salt, ginger, flour, and baking powder until dough forms.

Boil honey, sugar, and ginger in a large pot, over a low heat while preparing the dough.

Work in small segments. Roll thin "snakes" (add raisins to "snake" if desired) and knot dough, roll knot in palm until round. Throw into honey mixture. Continue until all the dough is done. Stir knots in pot.

Place pot in 350°F for one hour or until they are a mahogany color. Stir occasionally.

Remove pot from oven and splash with cold water.

Remove from pot with slotted spoon. Roll in sugar and coconut. This can be on a cookie sheet or shaken in a plastic bag.

They can be served wet by storing them in the honey mixture or dry (hollow) by keeping them in an airtight container until ready to serve.

Poster's Notes:
I just made this and realized the recipe needed to be corrected. Unfortunately, I am the type of baker who goes by "feel" and this recipe is old. Anyway, I used 2+ cups of flour for the dough. The dough needs to be sticky. Then I use a bowl with flour in it, flour my hands and start pulling dough from the mixer. I work the dough between my hands until it is the shape or size of a pencil. That adds enough flour into the balls for them to hold their shape. Also, as mentioned in other posts, the syrup can be saved and used again for honey cakes, etc.

Posted by Mindy Goodman

Nutritional Info Per Serving: N/A