Persian gingerbread with honey: recipe with photo. The easiest honey gingerbread recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For a long time, everyone has known such a delicious delicacy as gingerbread. It appeared in ancient Russia in the ninth century. Then gingerbread was presented in the form of the usual mixture of rye flour and honey, and berry juice was also actively used. They were the simplest and, most likely, the most delicious delicacies, since the content of honey in them was about fifty percent.

Where did the name gingerbread come from?

Gingerbread used to be called quite differently than today. They were called honey bread. Now the name “honey gingerbread” is more common, photos of which can also be found in many sources. In general, they began to be called gingerbread somewhere in the twelfth century. This was due to the fact that various spices were increasingly added to them, due to which a characteristic smell appeared. Therefore, to this day, for gingerbread, this feature is considered the main one.

Persian gingerbread with honey is a confectionery product containing a large amount of spices. In most cases, ordinary Russian delicacies include such ingredients as cloves, cinnamon,cardamom, lemon peel, star anise, Jamaican pepper, anise, nutmeg, mint, ginger. In addition, mace, vanilla and coriander are sometimes used to prepare these products.

Composition of gingerbread dough

The rest of the mandatory and characteristic components of gingerbread include confectionery molasses (sometimes black and white), caramelized sugar and honey, which is part of the recipe for most gingerbread. Also, jam, various dried berries, marmalade and jam are placed in certain types of such products. They act as fillings or glues between gingerbread surfaces, or added directly to the dough used.

If you do not take into account all of the above components, the dough itself, from which Persian gingerbread is made, is nothing special at all. As a rule, its main composition includes only flour and water. And only a few eggs and milk are added to some of its types (usually one or two yolks and a glass of milk per kilogram of flour). This creates and binds gingerbread dough not with the help of flour, water or milk and eggs, but rather by using honey, sugar and molasses.

It is this composition that can explain the special density of products, since there is no need to wait for the dough to come up. After all, neither soda nor various baking powders are used in their manufacture. In them, as a rule, any liquid is present quite rarely. Only in some cases it is possible to pour half a glass of milk on the indicated amount of flour.

How to make gingerbread dough?

Gingerbread dough is easy to make. Usually the whole process consists in the elementary combination of all the components included in the gingerbread with honey. The recipe (both store-bought and homemade gingerbread) requires quite a bit of mixing.

In most cases, it is necessary to carry out the procedure for baking gingerbread at the same time, and sometimes, for example, for custards, in two steps. But in order to knead the dough for gingerbread into a continuous homogeneous mass, you need to try very hard and carefully mix the components. The resulting dough should be perfectly washed, especially when it comes to large pieces consisting of several kilograms. Then he needs to "rest" for about fifteen minutes.

In the old days, the so-called broken gingerbread was baked from one whole piece of dough. It was impossible to mash it with one hand, so most often it was beaten off with the help of special wooden bats and mallets, which is why these gingerbreads got their name.

Modern transformation of gingerbread dough

Currently, sometimes soda or baking powder has been used as a baking powder in gingerbread dough. Previously, in the old Russian cuisine, these baking powders, as a rule, were honey or sour cream, which was added in small portions (two hundred grams per kilogram of flour). In combination with honey, it gave some fermentation, which was accompanied by a slight gas formation, and this, in turn, imperceptibly loosened the dough. It is this weak loosening processskillfully creates the necessary dough consistency, from which Persian gingerbread with honey is obtained.

Today, the use of sugar instead of honey, as well as the introduction of more baking elements (eggs, milk, butter) into the gingerbread dough in the current production, has led to a significant change in the assortment. Many varieties of dough have appeared.

Modern types of gingerbread

Indeed, now such products are distinguished by a huge variety of types. To achieve such a huge selection of these delicacies, various variations of tastes and aromatic components were required. In modern times, Tula, Rzhev, Moscow and Gorodets gingerbreads are very famous. However, it is quite possible to find the simplest recipe for honey gingerbread.

In any kind of such baking, there is certainly some kind of its main component. These are honey, lemon, rye, mint, wheat, molasses, almond, raspberry, sugar and many other products. In addition, additional technological methods for preparing gingerbread, as well as their appearance, can also be understood based on their names. For example, raw, beaten and custard, or written, curly, printed, and so on.

Basically, most gingerbread is covered with icing on top. It can be either multi-colored, for example, pink, or white. In addition, many of the gingerbread have characteristic embossed patterns.

Glazing process

Persian gingerbread with honey can be glazed in two main ways: withusing simplified and real glaze. The first is obtained by mixing a pound of sugar and an incomplete glass of water. This sugar syrup is brought to a boil, while carefully monitoring the removal of foam and other impurities.

Then the gingerbread cookies are placed in a special wide enameled container (a basin is quite suitable) in one layer and slowly, evenly poured on top of the resulting sugar syrup. After that, they are mixed with a wooden spoon so that this glaze evenly covers the products. Then the gingerbread is laid out on a sheet and dried with the help of the oven for about one minute.

The way to get real glaze

The second kind is the real icing. It is obtained by mixing four hundred grams of sugar, five egg whites, half a glass of water. In some cases, special dyes and characteristic spices such as zest are also added to such a glaze. These products have a rather pleasant taste, so today gingerbread with honey, a simple recipe for which will be discussed below, is very popular.

During cooking, sugar is melted in water and boiled until it reaches the desired consistency. That is, if you take boiling sugar with a spoon and cool it in water, it should have about the same density as sour cream. At the same time, you need to beat the proteins until a dense foam.

Then, very slowly and in small parts, you need to pour hot sugar into the cooked proteins, which, in turn, should be continuedbeat non-stop. This can only be done if two people are involved. After that, gingerbread is smeared with such a sugar-egg mass with the help of brushes and dried in a specially prepared preheated oven until a dry crust appears, but the fire is not turned on. Ready-made Persian gingerbreads covered with real glaze have an attractive appearance and are also very pleasant in taste.

Homemade honey gingerbread

One of the simplest and most common recipes for these products involves the use of the following ingredients:

- half a kilo of wheat flour;

- one hundred grams of rye flour;

- two egg yolks;

- one glass of milk or kefir;

- one hundred and twenty grams of sour cream;

- half a kilo of honey;

- one tablespoon of sugar;

- teaspoon of cinnamon;

- two cardamom capsules;

- four cloves;

- teaspoon lemon zest

- half a teaspoon of baking soda.

This recipe for honey gingerbread with photos can be found in many sources. According to it, honey is boiled in a saucepan over low heat until it turns red, while the foam is removed. Then part of it is brewed with rye flour, then mixed with the remaining honey. After that, it is cooled to a warm temperature and whipped until white.

Sugar is mixed with yolks, milk is added, and wheat flour is kneaded on this mixture. Before that, it must be mixed and mixed with powdered spices.

Next, this mixture is combined with honey mixture and sour cream, they must be thoroughly beaten. The resulting dough is placed in a mold or baking sheet, which is greased with oil. The layer should be one or two centimeters thick. The product is baked on low heat for twenty or thirty minutes. At the very end, the finished gingerbread cake is cut into rectangular shapes.

Here is such an easy recipe for honey gingerbread that will result in delicious products.

Cooking Burnt Sugar

To make burnt sugar, you need to mix a thick sugar syrup and heat it over low heat using a small metal saucepan. At the same time, it must be constantly stirred until a yellow tint is obtained. Then you need to make the fire quieter and stir until you get a beige or light brown color. However, sugar should not burn, because as a result, as a rule, it smells like caramel, not burning. To achieve this, you must carefully and continuously stir and regulate the fire. The resulting light brown mass is used to tint and give a pleasant caramel flavor to these products.

Today, there are many ways to prepare such delicacies, of which the simplest honey gingerbread recipe can be distinguished.

Lenten honey gingerbreads

Today there are many recipes for gingerbread for every taste. These are Persian gingerbread with honey, and Tula, and Russian, and many others. For example, for those who do not consume muffins due to diet, fasting, orsome personal beliefs, there is a recipe that allows you to taste honey gingerbread:

• honey - a couple of glasses;
• flour - seven glasses;
• sugar - one glass;
• water - three glasses;
• soda is on the tip of a knife.

To prepare such products, you need to mix water, sugar and honey in a saucepan and heat to a boil. Then the mixture should cool, and slowly, in small portions, you need to pour flour into it, while constantly kneading the dough. Then you should leave it for thirty minutes so that it cools down a bit. After that, you need to mix the diluted soda into the finished dough and do not touch it for ten minutes. This is necessary so that it brews well and then rolls out easily.

Now you can roll out the dough to get an approximate thickness of one and a half centimeters. After that, you should make figures using a glass or molds. At the next stage, you can lay out the gingerbread cookies on a floured baking sheet so that there is some distance between them, and start baking for twenty minutes in the oven at two hundred and forty degrees. The result is very tasty gingerbread with honey, recipes with photos of which can be seen in many books.

Icing technology

To prepare the glaze for such lean gingerbread, you need to pour one glass of sugar into a small container, and then pour it with a little water (half a glass). This mixture must be boiled over low heat, stirring constantly and removing foam from it, untilthe syrup will not thicken. Then you can add vanilla sugar or cinnamon to taste. After that, wait until the icing has cooled, and you can glaze the gingerbread.

This recipe for gingerbread with honey involves a fairly simple application of glaze. Small gingerbread cookies can be completely lowered into a pan with syrup, and large ones can be covered with a brush on top. After applying the glaze, the gingerbread should be placed on a baking sheet and dried in the oven at a temperature of fifty degrees until a white glossy crust forms.

This is such an easy and economical recipe. Such honey gingerbread will not only bring great pleasure, but also bring benefits. After all, this product has a high nutritional value and contains a significant amount of fiber. Therefore, today many skilled housewives and confectioners offer their own recipe for honey gingerbread with photos.