The Remix: Funfetti Teiglach | The Jewish Week | Food & Wine

The Remix: Funfetti Teiglach

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This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

When most people think about Purim food, they think about those triangle-shaped cookies commonly filled with poppy seeds or jam known as hamantaschen. And while we have remixed those before (Halvah Hamantaschen anyone?), it’s time to modernize teiglach.

Teig-what? Fried or baked dough balls boiled in a spiced honey syrup with dried fruit and nuts. It’s a popular dessert for a sweet New Year for Rosh Hashanah, but also Sukkot or Purim. It’s not as common as hamantaschen or rugelach, but definitely as delicious.

I thought about remixing teiglach into hamantaschen or even a cake, but in the end I settled on rainbow sprinkles! Lots of rainbow sprinkles. Purim is a fun holiday. We eat, we drink, we dress up in costumes and celebrate, so it only makes sense that our desserts should be this festive.  

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat. Her first cookbook, Sweet Noshings, comes out August 1, 2016. 

Servings & Times
Yield:
  • 5 cups
Active Time:
  • 45 min
Total Time:
  • 1 hr 15 min
Ingredients

For cookies:

3 large eggs

¼ cup oil or melted and cooled butter

¼ cup granulated sugar

1/8 teaspoon salt

¼ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

2 – 2 ½ cups flour

1 teaspoon baking powder

½ cup rainbow sprinkles, plus more for rolling

For syrup:

1 ½ cups honey

½ teaspoon cinnamon

½ teaspoon ginger

1 teaspoon vanilla

1 teaspoon orange zest

½ whole salted almonds

½ cup dried cranberries

Rainbow nonpareils for garnish

Steps
  1. Preheat oven to 375 degrees F.
  2. First, make the cookies. In a large bowl, whisk together eggs, oil, sugar and salt. Then add in ginger, cinnamon, cardamom, 2 cups flour and baking powder. Mix together with a spoon, and then knead until the dough is uniform and comes together, adding more flour as necessary. Dough should be slightly sticky and soft. Then add in rainbow sprinkles and knead just to incorporate.
  3. Cover dough with plastic wrap and let rest for 10 minutes. Then roll out dough into ½ - 1 inch wide ropes and cut into pieces. Roll each piece into more sprinkles and form balls. Place balls ½ inch apart on parchment lined cookie sheets.
  4. Bake for 15 minutes or until golden brown. Let cool.
  5. In a large stockpot, bring honey, cinnamon, ginger, vanilla and orange zest to a boil. Lower to a simmer and simmer for 10 minutes. Then add cooked balls, almonds and dried cranberries and simmer for 10 more minutes. Spoon into serving cups and sprinkle with nonpareils. Let cool and serve! Store in an airtight container at room temperature.