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Tula gingerbread – printed gingerbread from Russia

Have you ever heard about a Tula gingerbread (Tulskie prianiki) ?

 

 

 

 

Tula gingerbread is a type of printed gingerbread from the city of Tula, the most famous kind of Russian gingerbreads.

Usually the Tula gingerbread look like a rectangular tile or a flat figure. Modern Tula gingerbreads usually contain jam or condensed milk, while in the old times they were made with honey.

Gingerbreads are known in Tula since 17th century. The first mention of the Tula gingerbread is in Tula сensus book of 1685.

There is a museum called «Tula gingerbread», opened in Tula in 1996.

Today Tula gingerbreads are made at confectionery factories «Staraya Tula» (Old Tula) and «Yasnaya Polyana» (Yasnaya Polyana), and also by several small companies.

Ingredients
1 oz butter
6 oz honey
6 oz jam (plum is preferred, quince is good too)
1 egg
8 oz plain flour
2 oz icing sugar (confectioner’s sugar)
1/4 tsp baking soda
1/4 tsp each cardomon, ginger, and cinnamon
1 tbs crushed blanched almonds
2 tbs freshly squeezed lemon juice

Preparation
– Cream together butter and honey
– Add egg and beat
– Blend in baking soda, spices and almonds
– Add enough flour to make a soft ball of dough
– Cover with waxed paper and refrigerate for 1 hour
– Heat oven to 350 F and prepare a lightly floured board
– Roll out dough to 1/8″ thickness
– With a 2 – 3″ floured cutter, cut out an even number of circles
– Cut each circle in half
– Spread half with jam and place other half on top, sealing edges
– Place on greased baking sheet and bake for 10 minutes
– Reduce oven heat to 325 F and bake for 10 more minutes
– Cool cakes on a wire rack
– Combine lemon juice and icing sugar, drizzle over cooled cakes
– Enjoy!

This prianik -is a Monarch, made like in ancient time- our ancestors had ate it and adviced this to you (translation)

Nowadays Tula prianiki are also used as a sovenier from Russia because of  it’s unusual shape and variety of words or sentences on it which may show historical or cultural aspects, so i decided to put this thread there -not in the cuisine thread :)

I hope you will try to make prianiki by your own hands ;)

What do you think?

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