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A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet of spices (cinnamon, ginger, clove, allspice). Mixed in one bowl, baked low and slow. The crumb is dark and dense without being heavy; the flavour deepens overnight, which is why most Jewish households bake it a day or two ahead of the meal.
Classical baklava holds the geometry: layered filo, nut filling, sugar syrup. This version trades the usual rose or orange-blossom syrup for one infused with three breakfast tea bags, a knob of fresh ginger, and a generous pinch of cardamom seeds - the spice profile of masala chai distilled into a sugar bath. The nuts shift too: a mix of toasted almond and cashew (not pistachio) carries the chai notes better. The pastry rolls into tight little cylinders rather than the conventional layered sheets, packed onto a tray, and bakes hot until deeply golden. The cooled syrup goes over in two pours - half first, rest after 5 minutes - so the soak penetrates to the core.
Fresh coconut grates (or cubes if making the chunky version). Sugar dissolves in water in a heavy wide pan; coconut goes in; cooks over medium heat 20 minutes until the water evaporates and the sugar caramelises around the coconut to a deep amber colour. Tips immediately onto greased parchment; spreads with a spatula; cools to set.
A dough of flour, sesame oil, honey, sugar, soju (Korean rice wine), and a pinch of cinnamon and ginger rubs together, yakgwa dough is sandy, not stretchy (no gluten development is desired). Rests for 30 minutes. Rolls 8 mm thick; cuts into 3 cm flower shapes with a cutter. Pricks each piece with a fork or knife (helps the syrup soak in). Fries in two stages: gentle 110°C heat first to swell the dough; then 160°C to crisp. While frying, syrup of honey, rice syrup (or maple/corn), water and ginger simmers briefly. Hot fried cookies dunk into warm syrup; rest for 1 hour to absorb; lift onto a rack to drain excess.