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teiglach

by Tina Wasserman, Cooking & More

I developed this recipe based on the old country recipe but using modern science to avoid the usual pitfalls of either having the dough be underdone or the honey mixture being hard as a rock when it cools down.  Instead of "cooking" the dough in the boiling syrup, I bake the dough in advance and then boil the syrup for the right amount of time to create a soft honey coating for the Teiglach tower.

Ingredients:

3 eggs
3 tablespoons oil


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