3 eggs

¼ cup sugar


½ tsp. ground ginger

½ tsp. cinnamon

2 tsp. fresh, finely grated orange zest

¼ cup canola oil

Approximately 1¾ to 2 cups all-purpose flour, plus more for dusting counter 

Honey Syrup

¾ cup honey (measured in a lightly oiled cup for easy release)

½ cup granulated sugar

¼ tsp. ground ginger

¼ tsp. group cinnamon

1 tsp. vanilla extract

1 cup coarsely chopped toasted almonds (optional)


Combine eggs, sugar, ginger, cinnamon, orange zest and oil in the bowl of a stand mixer fitted with paddle attachment; mix until just combined.

With mixer on low speed, gradually add 1 1/2 cups flour and mix until thoroughly incorporated. Turn machine off and let dough rest for 10 minutes. 

Replace paddle attachment with dough hook. Sprinkle dough with an additional 1/4 cup flour; turn machine to low speed, adding additional flour, a tablespoon at a time (I added a total of 3 additional tbsp.), until dough cleans the sides of the bowl. Continue to process dough for 3-5 minutes, or until smooth, soft and elastic.

Transfer dough to a lightly floured counter, cover with plastic wrap, and let rest for 10 minutes. (Dough may also be made by hand in a bowl, kneaded on a floured counter until smooth, soft and elastic.)

Preheat oven to 350 degrees. Line two baking pans with parchment paper.

Cut dough in half and flour counter.  Roll each half of dough out into a rectangle, about 1/4-inch thick. Cut rectangle into 1/4-inch strips, and then cut each strip into 1/4-inch pieces (this works best using a kitchen shears).

Arrange dough pieces on prepared pans, making sure they aren’t touching. Set pans on individual baking racks, reversing their positions after 8 minutes. Continue to bake until pieces are lightly browned, 7-10 minutes more.

While dough pieces bake, make honey syrup: Bring honey and sugar to a boil in a medium saucepan. Stir in ginger and cinnamon. Continue to boil for 5-7 minutes more, or until mixture becomes a light mahogany color. Do not let it get any darker! 

Stir in vanilla extract and nuts, if using. Remove pan from heat and stir in baked dough pieces until evenly coated. Turn mixture out onto parchment-lined baking sheet; let rest 5-10 minutes, or just until cool enough to handle.

Break off 2- to 3-inch pieces of pastry and form each piece into a ball.

Immediately stack balls together in a single pyramid structure. Alternatively, balls may be served individually. 

Store tayglach in an airtight container at room temperature for up to two days or freeze them for up to one month.

Makes eight servings.