Old Polish gingerbread

Category: Festive kitchen
Kitchen: polish
Old Polish gingerbread

Ingredients

Honey 1/2 kg
Sugar 2 stkn
Butter 250 g
Flour 1 kg
Eggs 3 pcs
Soda 3 tsp
Milk 1/2 stkn
Salt 1/2 tsp
Gingerbread Mix * (see below) 80-120 g

Cooking method

  • In a gloomy autumn, you can cheer yourself up and start preparing for the Christmas holidays now - a good remedy for depression in the offseason. The dough for this gingerbread should ripen for 5-6 weeks, plus it must be baked in advance, 3 or 4 days in advance. And collecting the ingredients for a gingerbread bouquet of spices in general can turn into an exciting action. And not only the selection of seasonings in stores and markets, but the very composition of the bouquet - Ah! what flavor. I felt like an ancient alchemist, and a medicine man, and a bit of a sorceress.
  • Ready-made cakes according to the recipe must be greased with plum jam. It turns out that in Moscow there is a big problem finding jam, jam or confiture from plums. I barely found a small jar for expensive. But it was not enough, I added quince jam.
  • * Gingerbread bouquet - not all the mixture is needed for our gingerbread, the rest can be folded into a jar and used for baking cookies or in compote (it very ennobles the drink).
  • The aroma during cooking is such a relaxation, I can tell you!
  • You can not add all components, and suddenly some will not be found on sale.
  • Ginger 50 g fresh (if fresh, then dry and grind; I have dried, you need 20-25 g)
  • Zest of 2 oranges (dried in an airfryer, then broke with hands and ground in a coffee grinder, ground carefully, in small portions)
  • Zest of 3 lemons (did the same as with the zest of oranges)
  • Cinnamon 50 g or 8 large pieces (I used ground)
  • Nutmeg 1 pc (I have ground)
  • Star anise 1 star or seeds 8 pcs
  • Cardamom 10 grains
  • Cloves 1 tsp buds
  • Allspice 1 tsp
  • Fennel seeds 1 tsp
  • Coriander grain 2 tsp
  • Black pepper 1/2 tsp
  • 1/2 teaspoon white pepper
  • 1/2 tsp pink pepper
  • 1/2 teaspoon green pepper
  • Vanilla pod 2 pcs (I took regular vanilla sugar)
  • Colored peppers (pink, green, white, black) I took in a mixture (this is called a "mixture of peppers")
  • All seasonings that have not yet been ground or dried, dry, grind and mix, let the powder be stored in the jar.
  • Now the gingerbread. Knead the dough 6-7 weeks before the holiday. You can make a gingerbread earlier, it can be stored ready-made for a long time (if it is not eaten before)
  • Making the dough:
  • Mix honey, sugar, butter and heat to almost boil. I do this in a water bath. Cool down.
  • Dissolve soda in cold milk.
  • Sift flour and mix with seasonings.
  • Add the seasoned flour, eggs, salt and dissolved baking soda to the cooled honey. Knead the dough. It will be viscous. If you add candied fruits / dried fruits / nuts to the dough, add to the kneaded dough.
  • At first, the dough will be quite tender, liquidish, but after 5-6 weeks of ripening, it can be easily rolled out, adding flour.
  • Place the dough in a ceramic, glass or enamel dish, cover with a lid. Leave to mature in a refrigerator (not lower than 0˚C) or a cold place for 5-6 weeks.
  • Now there will be an intrigue for almost a month and a half - what will happen, what will be born? There is a jar next to the pot with a gingerbread bouquet in it
  • Old Polish gingerbread
  • Time has passed. You can start baking.
  • Divide the dough into 2-3 pieces. I rolled it out a little in flour and continued on parchment paper, adjusting it in size to the baking sheet on which I will bake (50x50 cm). The thickness of the rolled cake is 0.5 cm.
  • Old Polish gingerbread
  • Bake at 160-180˚С for 15-20 minutes. Cool down.
  • Grease the bottom and middle cakes with heated plum jam (jam).
  • I took plum confiture and quince jam (I cut the quince pieces into smaller pieces).
  • She covered the gingerbread with paper, a baking sheet on top and put it under oppression for 3-4 days.
  • Old Polish gingerbread
  • Decorate the finished gingerbread as you like, then cut it into pieces.
  • I had white mastic and pink stripes on top.
  • I am not an expert in decorating, so I will not give any special advice. Can be sprinkled with icing or chocolate. Gingerbread keeps longer with glaze.
  • To keep the gingerbread longer, you can wrap it in paper or cloth.
  • The taste of the gingerbread is a little (quite a bit) reminiscent of the Tula one, its taste is peppery-sweet, not quite childish (although it is very possible for children)

Note

Recipe Source: 🔗

Ikra
Wow! Real Christmas baked goods! I can imagine how delicious it will be on a cold winter evening with hot mulled wine!
Bookmark it! Do not miss the time when mixing the dough
Levitan
Irina, and at any time you can chat. And if with mulled wine!
Ikra
It is necessary for this business to buy plums, while they are, and cook a jar of jam.
Collect spices for gingerbread - imagine what a fascinating business it is! I already ran through the shelves, there is a lot of things, only the zest needs to be dried.
Once I tried to make printed gingerbread cookies, but something did not work out for me - the drawing was numb. But the smell and taste And I glazed them just with sugar syrup: after drying, they were covered with such an interesting "ice crust" that crunched.
natapit
oh, so deliciously both painted that I already want to bake, especially since everything is there! mmm ...
Levitan
Irina. Printed ?! That's great! Well this is in special forms. I wish I could try, even if it doesn't work.
Natasha, Irina, thanks for the comments
Ikra
Yes, there is about the same dough, only denser. A friend rented a board to me.He wanted to bake gingerbread, but after my experiments he cooled down, but he took the board
I think this one is no worse. And the drawing "to pull on" (I don't swear, if that's what they said before) - we will think of it with something.
I will try this gingerbread, you can try to make a printed piece from a piece.
Levitan
Good luck. And please, if you use the recipe - write what and how it happened. Okay?
Kokoschka
I baked this gingerbread several times. really liked it. And it does not grow stale for a long time, even just being in a plate. An experiment was carried out. Stood as fresh for a week. then they just ate it: girl_haha: maybe it stayed fresh longer.
Levitan
Quote: kokoshka

and maybe stayed fresh longer.

I, too, were not allowed to experiment with callousness - they ate it earlier.
Kokoschka
Quote: Levitan


I, too, were not allowed to experiment with callousness - they ate it earlier.

After that I tried the Christmas adit (if I don't confuse the name) There, on the contrary, from the beginning, bake and stand for three weeks until Christmas. German pastries. It was also interesting to try.
Levitan
As a cook, I have not yet matured to the Christmas adit.
Or maybe swing? (on William Shakespeare so to speak). I'll go look for recipes.
Kokoschka
I think after the carrot, the adits are even easier! Of course you have to try!
Ikra
Of course I will tell you if I get together and take a photo. So far, I'm going to do it, because both the son and the husband are passionate lovers of gingerbread in any form. Hope I can do it.
Kokoschka
I took the recipe from Aksinya. she covered gingerbread with mastic
🔗
Giraffe
Gorgeous recipe. need to try.
Twist
Irina, a wonderful gingerbread turned out! Really very tasty: nyam: and does not stale for a long time - it has been tested more than once.
poiuytrewq
Quote: kokoshka

After that I tried the Christmas adit (if I don't confuse the name) There, on the contrary, from the beginning, bake and stand for three weeks until Christmas. German pastries. It was also interesting to try.
Can you share the recipe for the stoll? ..
Kokoschka
🔗
here he is.
I baked in muffin molds and also in small silicone ones in the form of dragons.
Levitan
Whoa! How many guests I have here! Thanks for stopping by and chatting. It is so pleasant that my humble work did not go unnoticed.For the first time on this forum I laid out the recipe, puffed-nozzles, until I figured out what and how.
Quote: kokoshka

I baked in muffin molds and also in small silicone ones in the form of dragons.
And one more time to do and take part in the competition?
Kokoschka
need to think
Lyuba 1955
Levitan, such an interesting recipe for me, I also adore all the gingerbread cookies, however, the maturation of the dough is so long, the more interesting it will be to try. Thank you!
14anna08
Quote: kokoshka

I took the recipe from Aksinya. she covered gingerbread with mastic
🔗
I also made this recipe at Aksinya, there is a gingerbread bouquet. the gingerbread is very unusual.
Levitan
Quote: Lyuba1955

maturation of the dough is so long
Thank you, Lyuba, for your feedback. The recipe seduced me with the duration of cooking - I sorted out the interest in what would happen.
Here the girls recalled Aksinya, I read an interesting fact from her - it turns out that this is not the longest recipe for making dough. The dough tub could stand for months and be part of the dowry of a Polish girl. And this is not the "old" dough. I quote "about gingerbread from Torun, the dough for them was started when a girl appeared in the family and it matured until the time when the young lady got married, she (the dough) got it as a dowry."
Rina
I love honey baked goods. I've taken this recipe to my favorites - next week I'm starting to pick up spices. And I order honey ...
Ikra
And I made plum jam
Levitan
Already? This is efficiency !!!!
Ikra
So after all, the plums will come off, then there will be nowhere to take something. And here in Ashan they just brought in But I forgot to buy lemons-oranges, zest to dry ... Okay, I'll have to tomorrow ...
Merri
Irina Levitan, thanks for the recipe! I, too, often look at the calendar with thoughts - isn't it time to get ready for Christmas. I'm still swimming in the sea, what kind of Christmas is it, there is no need to rush things, but it's so nice to start preparing for everyone's favorite holiday! I start baking gingerbread in early December, but I have never baked this one. I really like gingerbread with jam. How I felt this year I made plum jam! I will definitely bake!
Levitan
Quote: Merri

I'm still swimming in the sea
Oooh! If I swam in the sea ... I would not think about other holidays yet.
Quote: Ikra

Okay, I'll have to tomorrow ...
There is still time. Good luck in the kitchen, Irina!
Merri
Quote: Levitan

Oooh! If I swam in the sea ... I would not think about other holidays yet.

Yes, I do, in fits and starts, dived after work and ran on. The people on the shore go crazy - just come and go! I have no time to sit on the shore, but I need to warm up before winter, otherwise I have been driving all summer.

Irina, but in essence, I think you can use fresh ginger and zest. The fact is that they contain a lot of essential oils, which is why they are good. During drying, some of the oils evaporate, you must admit that the aroma of dried ones is not the same! And I grind dry seeds just before use in a mortar and sift through a sieve before kneading into dough.
Levitan
Quote: Merri

you can use fresh ginger and zest. The fact is that they have a lot of essential oils, which is why they are good. When drying, some of the oils evaporate, you must admit that the aroma of dried ones is not the same! And I grind dry seeds just before use in a mortar and sift through a sieve before kneading into dough.

then it is better to take half of the mixture recipe. for a gingerbread, everything is not needed, I have part of it stored in a jar (I use it for baking or in compote).
A mortar is a THING, I have long wanted to buy it for myself (yes, my hands do not reach something). My grandmother had, it seems, copper, very heavy. Has gone somewhere. Now on sale I see marble, also good.
Merri
Irina, marble ones with a large pestle are even better!
Rina
I discovered a similar recipe from Daria Tsvek called "Madovik Perekladeniy".

Dough: 500 g honey, 1 kg flour, 200 g butter, 200 g sugar, 1/2 cup milk, 2 eggs, 1 tsp each. cinnamon and cloves, 3 grains of allspice, 30 g of baking soda.

There are two fillings: chocolate and nut.
Merri
Quote: Rina

I discovered a similar recipe from Daria Tsvek called "Madovik Perekladeniy".
Dough: 500 g honey, 1 kg flour, 200 g butter, 200 g sugar, 1/2 cup milk, 2 eggs, 1 tsp each. cinnamon and cloves, 3 grains of allspice, 30 g of baking soda.
There are two fillings: chocolate and nut.

In my opinion, there are not enough spices for gingerbread dough.
Rina
the taste, the color ...

I, for example, cook apple pie without cinnamon. Just because my father doesn't like her. And friends bake with so much that there is no apple flavor left.

As I understood for myself, there is more butter and sugar in the "old Polish" version. In addition, it is coated with plum jam, and Zvek prepares other fillings (chocolate and nutty), which will simply be lost if there are more spices in the dough. Yes, and Zvek's books were written when spices were really a great rarity in our country (for example, in the late seventies I first saw nutmeg and cloves in my grandmother's kitchen. In our house there was only black and allspice pepper, yes vanillin.
Merri
Quote: Rina

the taste, the color ...

No, Irina, now we are not talking about this, but about the classic gingerbread dough. Gingerbread dough is ALWAYS very spicy, otherwise it will no longer be a gingerbread, but a gingerbread. But variations of spices are allowed, this is already a matter of taste of the cook. So, cook as you like.
Rina
And who says that Zvek gingerbread dough? The Polish recipe was adapted for Western Ukrainian cuisine. And in Ukrainian cuisine, the traditions of honey baking are generally strong. And in this pastry moderate use of spices, which allows you to preserve the aroma of honey

The recipe is close to "Staropolskiy gingerbread" in terms of products (some slight deviations in sugar, eggs and butter) and preparation method (the same boiling honey, the same dough keeping in a cold place for several weeks). But the filling is different.
Levitan
Thank you, Irina. In Old Polish, the combination of pepper and sweet honey is interesting, the taste is not entirely childish. That is, it has not only aroma, but also an unusual taste. I also love sweet cakes, Tula, for example. Probably, someday I will accomplish a feat - I will bake a sweet gingerbread. You showed me an interesting recipe. At work, the girl treated her to gingerbread, very tasty. I would like to try and bake such. Photos from the phone of the gingerbread that I was treated to
🔗
Rina
I myself will now try different recipes from old books. Last month, my children and I got to a folklore holiday, there was a master class on painting gingerbread. Now children remind me all the time that they need gingerbread for the new year. But for such entertainments, it is gingerbread cookies (not honey cakes) that are needed, that is, curly and not very soft.

Levitan, Irisha, if you undertake to cook, I can send you Daria Tsvek's recipe to the LS. It really should be softer in taste.
poiuytrewq
And why in a personal? .. I also want to see such a recipe ... Give me a link.
Rina
I give a translation

"Medovik of transfers" (Madovik transferred) from the book by Daria Tsvek "Licorice pechivo" 1987
Dough: 500 g honey, 1 kg flour, 200 g butter, 200 g sugar, 1/2 stack. milk, 2 eggs, 1 tsp. ground cinnamon and cloves, 3 grains of allspice, 30 g of soda.

Fillings:
> nutty: 250 g ground nuts, 250 g sugar, 2 proteins, vanillin.
> chocolate: 150 g chocolate, 4 tbsp. l. milk, 150 g sugar, 250 g butter, 4 yolks, vanillin.
> 500 g jam.

Brew honey with cinnamon, cloves and ground pepper. While still warm, pour into a bowl with flour and soda, add melted butter, milk, knead the dough.

Put in a cold place for 2 weeks, then stir again, bake 4 cakes. The next day, sprinkle the baked cakes with cold black coffee with 5-6 drops of rum essence, shift the 1st cake with jam, 2nd with nut filling, 3rd with chocolate. Press the honey cake with a plate with a load. Then pour fondant over.

Making chocolate filling: melt chocolate in milk, add butter, ground with sugar and yolks, to the cooled one.
Making a nut filling: mix ground nuts with sugar and vanilla, grind with proteins until smooth.
Levitan
Oh, just got ready to write a recipe in a personal request, "turned the page", and he was right there.
Thank you. Whether I will - I do not promise. I, like all housewives, probably have a lot of ideas and wishes. But I will copy the recipe to the collection.
Merri
Girls, it's time to knead the dough! Who is with me?
Giraffe
I, today bought spices, only did not find cardamom. Not brought to the confectioner's department. They said that no one would buy. 12000 kg, and the minimum packing for sale is 500g.
Merri
Quote: giraffe

I, today bought spices, only did not find cardamom. Not brought to the confectioner's department. They said that no one would buy. 12000 kg, and the minimum packing for sale is 500g.

No one will notice the absence of cardamom.
Levitan
I took cardamom in seeds and star anise stars in the market, where all the spices are sold in bulk.
poiuytrewq
Quote: Merri

Girls, it's time to knead the dough! Who is with me?
And I'm going to stage this coming weekend ...
poiuytrewq
Good people ... but the volume of dough that is in the first post ... what is the size of the sheets (layers) of gingerbread? .. That we divide into 3 parts is understandable - three layers. But what size are the layers themselves? There dough is almost 2.5 kg

This is what I mean ... can I reduce the dose ...
Levitan
Of course, you can do it in half. Baking tray in the first post for a 50x50 stove. The gingerbread was big, I cut it into small rectangles, wrapped it in paper (you can tie it up with tape or fix it with tape and glue the bow) and put it in gifts. I was also just treating colleagues at work and friends.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers