Yield: 1 servings

Measure Ingredient
3 \N Eggs
3 tablespoons Sunflower oil
1 pounds Tin golden syrup
1 pounds Sugar; (golden granulated
\N \N ; if possible)
1 \N Wineglass of vodka or Cointreau; (optional)
1 pint Boiling water

This is a traditional Russian Jewish confection, and the hope is that the sweetness of the tayglach will convey sweetness to one's life.

Remove the lid from the tin of syrup and put it in a pan of hot water to warm up. Beat the eggs, add the oil and enough flour to form a soft, pliable dough.

In two batches, form the dough into slim sausage-shaped ropes. Cut the ropes into ¾ inch lengths and tie in knots (you can practise this and re-roll any mishaps!). When all the knots are formed, prepare the syrup.

Add the pint of boiling water to a large, deep saucepan or large wok. Add the sugar and dissolve it over a low heat. Add the golden syrup and slowly bring to the boil. Then carefully add the knots - don't crowd them as they will expand.

Reduce the heat to a steady simmer and allow the knots to brown slowly and evenly, watching carefully all the time. When they are all golden brown, carefully pour a large cup of boiling water around the inside of the pan and into the syrup. This stops the cooking and prevents the syrup from turning into toffee.

The vodka or Cointreau can be added carefully at this stage. Allow the knots to cool undisturbed in the pan of syrup until quite cold before serving.

Serve one or two tayglach in tiny glass dishes with lemon tea or coffee after a meal.

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Carlton Food Network

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