Pryanik (Honey Spice Cakes)

Name: Pryanik (Honey Spice Cakes)
Total time: 1 h 30 min
Yield: 16
Cuisine: Russian
Ingredients: 250 g Honey; 120 g Sugar; 100 g Butter; 1 Egg; 100 ml Soured milk or kefir; 1.5 tsp Bicarbonate of soda; 550 g Plain flour; 2 tsp Ground cinnamon; ½ tsp each Ground cloves and cardamom; 1 tsp Ground ginger (optional); 250 g Thick jam or boiled condensed milk, for the filling; 200 g Icing sugar, for the glaze; 3 tbsp Water, for the glaze

Flour and honey, cinnamon and cloves, softened with soured milk and baking soda, baked dense and glazed white — with jam or condensed milk sandwiched in the middle. Ginger is optional; the honey is not. The printed kind from Tula are pressed in a carved board so the picture comes out raised on the top.

Sumber

Resep oleh Russian holiday tables · 🏺 Tradisional · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.

Russia · flour and honey — An ownerless traditional sweet, so no cook is credited. The cited article confirms pryanik as a range of traditional sweet-baked goods in Russia, Ukraine, Belarus and other countries, traditionally made from flour and honey, and records that while some dictionaries translate pryanik as gingerbread, ginger is optional unlike honey; that recipes may include eggs, milk, ginger, cinnamon and a leavening agent such as baking soda activated with soured milk or vinegar; that they can have a sugar glaze or icing as a topping and honey, fruit preserve or sweetened condensed milk as a filling; and that the texture is denser and firmer than a cake but moister and softer than a biscuit. The spice quantities, the glaze-while-hot rule and the timings are this book's own.

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Warm the honey, sugar and butter together until melted and just beginning to darken, about 6 minutes. Cool to lukewarm.
Beat in the egg, then the soured milk with the soda stirred into it — it will foam. Fold in the flour and all the spices to a soft, sticky dough.
💡 Soda with soured milk, not baking powder. The acid reaction is what gives pryaniki their particular dense-but-soft crumb — powder makes them cakey.
Rest the dough 30 minutes. Roll to 8 mm and cut 16 rectangles or ovals. For the filling, cut 32 and sandwich jam between pairs, sealing the edges.
Bake at 180 °C for 12–14 minutes. They should still give slightly in the middle — they firm as they cool.
Whisk the icing sugar and water into a thin glaze and brush it over while the pryaniki are hot. It dries to an opaque white shell in 20 minutes.

💡 Tips

Glaze hot or not at all. Brushed onto a cold pryanik the icing sits in streaks and never sets to that matt white shell.
They keep a fortnight in a tin and soften as they sit, which is why they were the travelling sweet and the gift sweet.