ReceptnaptárTula gingerbread (stamped prianik)
Tula gingerbread (stamped prianik) is the famous sweet of Russian Christmas and New Year, made in the town of Tula since the 17th century. Spiced, honeyed, with a beautiful embossed pattern on top, filled with jam. It is also given as a gift.
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Method
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- Melt the honey, sugar and butter, stir in the soda and cool slightly.
- Mix the flour with the spice and knead into a firm dough with the egg and honey mixture.
- Wrap and rest for at least 3 hours, ideally overnight.
- Roll the dough 8 mm thick, cut out or press into a patterned mould.
- Bake at 180 °C for 12 minutes and cool.
- Stick two pieces together with jam, brush on the glaze and let dry.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rest the dough so it becomes soft and flavourful.
- Use a floured mould for the pattern.
- Filled, it is even tastier; the jam moistens it.
Frequently asked questions
What can it be filled with?
Jam, cooked condensed milk, buttercream.
How long does it keep?
3 weeks in a closed tin.
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More russian ideas
- Medovukha (honey drink, non-alcoholic version)
- Sour cherry kisel (vishnyovy kisel)
- Rice pudding with raisins and butter (risovaya kasha)
- Kozuli (Christmas gingerbread figures)
- Braided bread (kolach) for Easter or Christmas
- Medovik (Russian honey cake)
- Kvass (Russian fermented bread drink)
- Pavlova (meringue cake with fresh fruit)
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