Teiglach Recipe by Leah Ellias
Cooking Instructions 2 hours 1 To make the dough 2 Combine flour, baking powder and sugar in mixer bowl with dough hook attached. 3 Combine eggs, oil and water. 4 Gradually add this to the flour mixture while set on low speed. 5 Continue mixing till liquid is incorporated into dry ingredients, then allow to knead until a hard, solid dough is formed. 6 Roll dough through pasta maker to #3 thickness, then through either the fettucine or spaghetti cutter. (If using an electric pasta maker, simply install the proper extruding disc.)Work with small pieces while keeping remainder of dough enclosed in plastic. 7 Lay the cut dough in strips on lightly greased cookie sheets. Repeat with remaining dough. 8 Bake in a moderate 350F over for 1/2 hour or until just brown. Cool. Break into two-inch pieces. 9 Honey Mixture 10 Melt the honey and sugar together in a 4-quart saucepan 11 Add the nuts and baked dough strips. 12 Cook over very low heat, stirring occasionally, until a drop of the honey into cold water forms a soft ball, 234F on a candy thermometer. 13 Stir in the matzoh meal and butter and cook ten minutes longer. Remove from heat. 14 Butter a marble board and rolling pin. 15 Spread the hot honey mixture on the marble board, rolling to about 1/2-inch thickness. 16 Using a sharp knife, cut into diamond-shaped pieces, about 2"x 2". 17 Sprinkle with ground ginger to taste. 18 Store in an air-tight container. 1 To make the dough 1 To make the dough 2 Combine flour, baking powder and sugar in mixer bowl with dough hook attached. 2 Combine flour, baking powder and sugar in mixer bowl with dough hook attached. 3 Combine eggs, oil and water. 3 Combine eggs, oil and water. 4 Gradually add this to the flour mixture while set on low speed. 4 Gradually add this to the flour mixture while set on low speed. 5 Continue mixing till liquid is incorporated into dry ingredients, then allow to knead until a hard, solid dough is formed. 5 Continue mixing till liquid is incorporated into dry ingredients, then allow to knead until a hard, solid dough is formed. 6 Roll dough through pasta maker to #3 thickness, then through either the fettucine or spaghetti cutter. (If using an electric pasta maker, simply install the proper extruding disc.)Work with small pieces while keeping remainder of dough enclosed in plastic. 6 Roll dough through pasta maker to #3 thickness, then through either the fettucine or spaghetti cutter. (If using an electric pasta maker, simply install the proper extruding disc.)Work with small pieces while keeping remainder of dough enclosed in plastic. 7 Lay the cut dough in strips on lightly greased cookie sheets. Repeat with remaining dough. 7 Lay the cut dough in strips on lightly greased cookie sheets. Repeat with remaining dough. 8 Bake in a moderate 350F over for 1/2 hour or until just brown. Cool. Break into two-inch pieces. 8 Bake in a moderate 350F over for 1/2 hour or until just brown. Cool. Break into two-inch pieces. 9 Honey Mixture 9 Honey Mixture 10 Melt the honey and sugar together in a 4-quart saucepan 10 Melt the honey and sugar together in a 4-quart saucepan 11 Add the nuts and baked dough strips. 11 Add the nuts and baked dough strips. 12 Cook over very low heat, stirring occasionally, until a drop of the honey into cold water forms a soft ball, 234F on a candy thermometer. 12 Cook over very low heat, stirring occasionally, until a drop of the honey into cold water forms a soft ball, 234F on a candy thermometer. 13 Stir in the matzoh meal and butter and cook ten minutes longer. Remove from heat. 13 Stir in the matzoh meal and butter and cook ten minutes longer. Remove from heat. 14 Butter a marble board and rolling pin. 14 Butter a marble board and rolling pin. 15 Spread the hot honey mixture on the marble board, rolling to about 1/2-inch thickness. 15 Spread the hot honey mixture on the marble board, rolling to about 1/2-inch thickness. 16 Using a sharp knife, cut into diamond-shaped pieces, about 2"x 2". 16 Using a sharp knife, cut into diamond-shaped pieces, about 2"x 2". 17 Sprinkle with ground ginger to taste. 17 Sprinkle with ground ginger to taste. 18 Store in an air-tight container. 18 Store in an air-tight container. 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