Traditional Rye Gingerbread
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 2 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
Recipe by John Smith, head chef of the restaurant 'The Cozy Kitchen'.
Ingredients
- Honey - 9.9 oz
- Spices - 0.2 oz
- Sugar - 4 oz
- Water - 1 fl oz
- Coarsely Ground Rye Flour - 11.9 oz
- Butter - 4.2 oz
- Activated Baking Soda - 0.1 oz
- Baking Powder - 0.3 oz
- Vanillin - 0.2 oz
- Salt - 0.2 oz
- Dried cranberries with sugar - 2.8 oz
- Wheat Flour - 3 oz
- Rice Malt - 1.3 oz
- Chicken Egg - 2.5 oz
- Fruit preserve - 2.8 oz
Step by Step guide
Step 1
Warm the honey to 140°F. Add the spice mixture (in our case, this includes cinnamon, cloves, and cardamom, but you can create your own blend of spices to your liking). Stir the honey with the spices and let it steep for 30 minutes.
Step 2
Pour the sugar into a dry skillet and allow it to melt without stirring. Do not stir.
Step 3
As soon as the sugar has melted, carefully pour water into the pan, stir, and simmer the syrup for 2 minutes until it reaches a caramel consistency.
Step 4
Remove the frying pan from the heat and let the caramel cool for 5–7 minutes.
Step 5
Add honey and butter. Mix very well until the butter and caramel turn into a smooth emulsion.
Step 6
Add the rye malt and stir thoroughly once more.
Step 7
Add half of the sifted flour, baking powder, baking soda, vanilla powder, and salt, then mix the dough with a mixer.
Step 8
Beat the egg and incorporate it into the mixture, then add the remaining sifted flour and knead the dough thoroughly with a mixer (or by hand) until completely smooth. Wrap the dough in plastic wrap and let it rest for at least 2 hours, or preferably overnight in the refrigerator. The rested dough should have a consistency similar to modeling clay.
Step 9
Place half of the dough on a well-floured surface and roll it out from the center to the edges into a rectangle about 5–6 mm thick.
Step 10
Trim the edges of the dough with a knife and transfer the dough to a baking sheet.
Step 11
Spread the filling on top in an even layer. In a restaurant version, this is a mixture of pumpkin dry jam combined with crushed dried cranberries, but you can use any thick jam, ground candied fruits, or fruit preserves.
Step 12
Roll out the second half of the dough in the same way, trim the edges with a knife, place it over the filling, and gently press down without squeezing the filling out, so that the layers adhere better to each other.
Step 13
Decorate the gingerbread in any way you like: for example, you can create patterns with a fork or make lines with a knife, so that the gingerbread can be easily divided into pieces.
Step 14
Bake the gingerbread in a preheated oven at 320°F for 15-17 minutes.
Step 15
Let it cool, cut it into pieces, and serve, ideally with tea from a samovar.
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