📝 About This Recipe
A legendary Russian delicacy from the historic city of Tula, this embossed gingerbread is famous for its intricate designs and soft, aromatic dough. Infused with natural honey and a warming blend of spices, it features a luscious hidden layer of thick fruit jam and is finished with a delicate sugar glaze. It is a timeless treat that perfectly balances the sweetness of honey with a nostalgic, earthy warmth, making it the crown jewel of Russian tea time.
🥗 Ingredients
The Honey Dough
- 100 grams Natural Floral Honey (liquid and high quality)
- 100 grams Unsalted Butter (softened)
- 150 grams Granulated Sugar
- 2 pieces Large Eggs (at room temperature)
- 1 teaspoon Baking Soda (do not substitute with baking powder)
- 1 tablespoon Ground Cinnamon (freshly ground preferred)
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 450-500 grams All-purpose Flour (sifted)
The Fruit Filling
- 200 grams Thick Plum or Apple Jam (must be very thick/povidlo style)
- 1 teaspoon Cornstarch (optional, to thicken the jam further)
The Sugar Glaze
- 100 grams Powdered Sugar (sifted)
- 2-3 tablespoons Water or Milk
👨🍳 Instructions
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1
In a heat-proof bowl set over a pot of simmering water (bain-marie), combine the honey, softened butter, and sugar. Stir occasionally until the butter and sugar have completely melted and the mixture is uniform.
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2
Add the baking soda and the spice blend (cinnamon, ginger, and cloves) to the honey mixture. Whisk vigorously for 1-2 minutes; the mixture should begin to foam and lighten in color—this is the soda reacting with the honey.
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3
Remove the bowl from the heat and allow it to cool slightly for 5 minutes. Whisk in the eggs one at a time until fully incorporated.
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4
Begin adding the sifted flour gradually, stirring with a wooden spoon. Once the dough becomes too thick to stir, turn it out onto a lightly floured surface.
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5
Knead the dough by hand for about 5 minutes. It should be soft, elastic, and slightly warm, but it should not stick to your hands. Be careful not to over-flour, or the pryanik will be tough.
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6
Divide the dough into two equal portions. Roll out the first portion into a rectangle or circle about 1/2 cm (1/4 inch) thick on a piece of parchment paper.
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7
If your jam is not very thick, mix it with the cornstarch in a small bowl. Spread the jam evenly over the rolled-out dough, leaving a 2 cm (1 inch) border around the edges.
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8
Roll out the second portion of dough to the same size and thickness. Carefully place it over the jam layer.
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9
Press the edges of the two dough layers firmly together to seal them. You can use a fork to create a decorative pattern and ensure the jam doesn't leak during baking.
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10
Preheat your oven to 180°C (350°F). Place the pryanik (still on the parchment) onto a baking sheet. Bake for 18-22 minutes until it turns a deep golden brown.
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11
While the pryanik is baking, prepare the glaze by whisking the powdered sugar with water or milk until you have a thin, pourable consistency.
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12
As soon as you remove the pryanik from the oven, brush the glaze generously over the entire surface while it is still hot. The heat will set the glaze into a beautiful white, crackled finish.
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13
Allow the pryanik to cool completely on a wire rack before slicing. This allows the internal moisture to distribute, softening the crumb.
💡 Chef's Tips
Use a dark, flavorful honey like buckwheat for a more traditional, robust taste. If you have a wooden gingerbread mold, flour it well and press the dough into it before filling to get the classic Tula embossed look. Do not overbake the dough; it should feel slightly soft when it comes out of the oven as it hardens significantly upon cooling. For the best texture, wrap the cooled pryanik in parchment and let it rest overnight before eating; the flavors deepen and the texture becomes perfectly chewy.
🍽️ Serving Suggestions
Serve with a strong Russian Caravan black tea brewed in a samovar or teapot. Accompany with a side of smetana (Russian sour cream) to balance the sweetness. Pair with a glass of cold milk for a classic childhood snack. Slice into small rectangular bars and serve alongside fresh seasonal berries.