Teiglach, little honey-drenched dough balls, have long been a Rosh Hashana staple in Jewish communities throughout the world, starting with the Jews of Ancient Rome. According to Jewish food historian, Gil Marks, teiglach's humble beginnings were as an adaptation by the Jews of Italy of a similar confection known as vermiculos (meaning little worms). According to Marks, vermiculos fell by the wayside during the Middle Ages and came back into popularity in 12th century Eastern Europe. In Spanish-Sephardic circles teiglach are known as pinyonate, taking their name from their Sicilian counterpart, Pignolata. The tradition to eat teiglach on Rosh Hashanah stems from the fact that they are sweet and drenched in honey , representing our wishes for a sweet upcoming year. Teiglach's round shape also symbolizes fullness and completeness, representing our desire of having a complete, well-rounded, accomplished year. This recipe calls for bringing tradition into the 21st century, using Honey Ridge Farms' blood orange honey creme to kick things up a notch with its bold citrus flavor. Honey-boiled dough balls, y'all. Need I say more? Enjoy, y'all. And a shana tova.
Sift the flour together with the baking powder and salt. Add the oil and eggs and knead the dough until it is smooth and elastic. Add up to 1/2 cup of flour, if necessary. Let the dough rest, covered with wax paper, for 15 minutes. Divide the dough into balls the size of an egg and roll each ball into a long rope 1/2-inch in diameter. Cut the ropes into 1/2-inch pieces and roll each piece in the palm of your hand to make it round and smooth.
Preheat oven to 350°F.Combine the honey creme, brown sugar, ginger, and nutmeg in a large saucepan, and bring to a boil. Gently drop the pieces of dough into the pot and stir. Cook for 20 minutes over high heat, stirring occasionally, being careful not to let the syrup boil over. Transfer the pan to the oven (make sure your pan does not have a plastic handle) and bake for 10-15 minutes, or until the teiglach are lightly browned. Stir occasionally. Remove from oven. Using a slotted ladle or spoon, remove the teiglach from the honey-syrup and place on parchment paper or a well-greased surface. Allow to cool slightly. To arrange the teiglach, place the balls on top of each other to create a pyramid/cone. Enjoy.