Old Polish gingerbread

Girls, it's time to knead the dough! Who is with me?

Yes, it seems like it's time to put the dough. Moreover, I have almost everything. This week will definitely mix.

I'll do it this weekend too. I still hope to find cardamom.

[Levitan, Irina!]

Levitan, Irina!
I liked the recipe right away. Thank you.
Take me to the company. I want to knead the dough this weekend.
I have already bought almost all the spices. I read the entire thread and I had two requests. First, I didn't understand when to add spices to the dough. And one more question: how thick should the cake be?
Sorry, maybe I did not read it carefully.

Indeed, I did not read it carefully. * JOKINGLY * Found the answers to both questions. Excuse me.

Girls

Well, I got a whole story with an adventure. I'm telling ...

Today I started making gingerbread dough. At first he took up "magic" - he made up his own "bouquet" of spices. Occupation something else! Very soothing. About the smells hovering around, I generally keep quiet. Full relax...

Then he began to prepare the dough itself. I made half a portion ... It turned out not very convenient that in the recipe the measures of the products "jump": kilograms, grams, glasses ... in short ... here I blundereda (from). I confused kilograms with glasses in my recalculations - milk was thumped at the rate of a kilogram, not a glass. I stir the dough and I don’t understand something - why is it so liquid with me? .. How decent I looked here on the forum pictures - how the dough should look. Then I realized, but it was too late.

But where ours did not disappear - a cake was immediately baked from the "liquid" dough. The aroma in the apartment is downright New Year's. At the same time I checked the taste of the set of spices - very tasty.

I had to make a new batch of gingerbread. But now I have a cupcake (I sit cracking) and a gingerbread dough in the refrigerator.

Such a wonderful recipe That everyone rushed to knead the dough And I need to surprise my own. I'll try tomorrow or the day after tomorrow to start a dough for Christmas gingerbread

from the "liquid" dough immediately baked a cake.

Never mind! I also want to! I set myself a goal!

Such a lovely recipe

Thanks! Praise is pleasant. I tried to

Never mind! I also want to! I set myself a goal!

Business then ... make a mistake on 200 ml of milk ... and you get a wonderful cupcake! The recipe is multifunctional - now we can say for sure.

[Levitan]

Levitan, and did not try to bake small gingerbread cookies from this dough, piece? Is this dough suitable for such gingerbread?

Lyudmila, I've never made small gingerbread cookies, but this dough, when you roll it out, can be cut out of it using shapes. Before painting with icing, it is probably better to cover the finished gingerbread with either glaze or mastic.

Ira, the structure of the kneaded and rolled dough is very similar to the same dough as for piece gingerbread. But I see it rises well. As far as I understand, it rolls out 0.5 cm, and in finished form it looks like 1.5 cm.
And there is no photo of the accidentally baked cake? I would like to see the crust on top of the gingerbread without decoration.
Probably need to knead and try to bake. Then I will know for sure whether or not.
One more question. Does he need to mature for such a period? Or can I bake earlier?

No photo. The top is not gingerbread at all, it looks more like a biscuit, there may be bubbles. All this is smoothed out by jam and under pressure. The spice mixture works very well for small gingerbread cookies.
For 5 weeks the dough is ripening, I have not touched it before, I don’t know how it will behave unripe.
In this thread in the discussion there is a similar recipe, but less time (I can't give the link, I'm writing from the phone)

The dough rises during baking

Ira, thanks !! I already know that the gingerbread mixture is suitable for small gingerbread. I just ate a test gingerbread. Delicious. The gingerbread dough was kneaded by another, but she took all the spices from this gingerbread. But I'm in a gingerbread dough of a big 0. Therefore, I try different things to choose for myself.

Guys !!! I finished my random cupcake-gingerbread (it was huge) - it's something with something! The texture of this dough and the well-chosen selection of spices are amazing!

I recommend it to everyone as a warm-up before baking the gingerbread.

[Ira!]

Ira! Ufff !!! She put in the dough, a full portion. It really was viscous almost got bogged down. Knead with a wooden spoon. Spices spilled 120 grams. I really liked the aroma of the spice bouquet. I think that both family and friends will like the gingerbread. I sent the dough to ripen on the loggia. Irina, thanks for the recipe.
And here is the report, albeit inferior

And here is the report, albeit inferior

Very appetizing: both a casserole of peas and fruit ikebana in a basket

the set of spices is simply amazing!

spices took everything from this gingerbread.

Yeah! These spices are intoxicating in themselves

Good luck, good luck to all of you! And with dough, and with gingerbread, and in general, success in the kitchen! And may everyone you feed be grateful to you.

And how much plum jam (jam) is about "going away" for a full portion of dough (from the 1st post)? ..

Yeh! I won't find that jam jar now. Little pot-bellied, only half enough. That is, two cans of about 300 grams each would be enough.

Well, and I kneaded the dough Only it is far from liquid
Time has gone
Do you need to mix it during these weeks?
I don't know where to put it yet ... but if it's just on the windowsill

No need to stir. I had a pot in the fridge. Just forget about the dough for 5 weeks.

If only you do not forget about him at all, otherwise you will definitely have to give in the dowry

If only you do not forget about him at all, otherwise you will definitely have to give in the dowry

Levitan and what flour is preferable?

[Albina!]

Albina! I also got a dough that is not liquid, but very viscous

[Albina!]

and what flour is preferable?

As for muffin, I always take flour from well-known manufacturers Sokolnicheskaya, Makfa, and so on, the highest grade baking wheat flour.

If only you do not forget about him at all, otherwise you will definitely have to give in the dowry

Here is the son-in-law that "will be delighted" what a mother-in-law-joker got to him.

Albina! I also got a dough that is not liquid, but very viscous

If it is a little viscous after 5 weeks, then when rolling it on baking paper (or tracing paper), you can powder it a little with flour on top so that it does not stick to the rolling pin and hands.

I also kneaded the dough yesterday. The aroma is awesome! I wanted to bake right away.

Wait, Julia. When I baked, mine smelled of the aroma and walked in circles: When, when is it possible. And I tell them that it’s only 3-4 days. Husband in all seriousness: This is a mockery! How can you torment us like that!

[Levitan]

Levitan, now I'm starting to knead the dough. I wanted to ask: does it increase in size when it ripens? It’s just that I’ll have a saucepan for storing it ... as if it’s just right.

No, it does not increase. It only changes its structure, becomes less viscous or something. Good luck.

[Levitan]

Levitan, Thank you! The oil-honey mixture has almost cooled down, I will soon begin to add and knead everything. What a smell from spices !!!! The honey-spicy spirit is such that ... Just some kind of holiday!

And I am the dough cooked brewed. Already standing to the pot in the cellar.
Even though I don't like honey dough, the aroma of spices was breathtaking.

Irina
Tatyana
the aroma is really relaxing.Some of the seasoning can be used in simple baked goods or compote.

I, too, do not seem to like honey baking very much But the insistence of the dough itself intrigued me, so I kneaded it I think if they don't eat, I will recklessly treat everyone with this gingerbread ahead, but Christmas is not far off

Albina, giving as a souvenir is a good idea. wrap the pieces in plain baking paper, secure with tape and decorate with a souvenir bow or ribbon.

But the very insistence of the test intrigued me, so I kneaded

I made a gingerbread out of curiosity. I love unusual recipes. All the same, daily routine cooking and culinary creativity are different things, sometimes you want to create something like that.

Oh, what a glorious dough! Today is only the fifth day. A completely different structure, just like good plasticine.
Delicious !!! I'm afraid it will not live on for five weeks, my husband and I have already pinched off a piece ...

Irishka, hide the dough away. Look, what gourmands!

Albina, giving as a souvenir is a good idea. wrap the pieces in plain baking paper, secure with tape and decorate with a souvenir bow or ribbon. I made a gingerbread out of curiosity. I love unusual recipes. All the same, daily routine cooking and culinary creativity are different things, sometimes you want to create something like that.

In-in, and I like to bake different breads from the site, and mine grumble that I am experimenting

Irishka, hide the dough away. Look, what gourmands!

I would have removed ... but it was too late My husband got involved in my long-playing preparations (from food he has mastered only scrambled eggs in half a century of his life). But now he goes once every two days to stir limoncella (which has a period of infusion for a month), and is actively interested in the gingerbread dough.
Maybe on this wave he will at least learn to cook pasta

limoncella

What's this? Maybe I need it too.

at least learn to cook pasta

I remember the detailed instructions that my brother's wife wrote. It even said what boiling water is, that the first bubbles are not boiling water yet ... My brother, strictly according to the instructions, still cooked macaroons for himself, walked around well-fed and terribly pleased with himself.

Limoncello is an extremely tasty Italian drink, which cunning Italians consider to be their folk "mizim". It is made from strong alcohol (alcohol or vodka, syrup and lemons). They brought the original from Italy, but were treated so actively that somehow it ended quickly. I dug the recipe in the internet, put my own. If it comes out close to the original, I'll post it.

Limoncello is an extremely tasty Italian drink, which cunning Italians consider to be their folk "mizim". It is made from strong alcohol (alcohol or vodka, syrup and lemons). They brought the original from Italy, but they were treated so actively that somehow it ended quickly. I dug the recipe in the internet, put my own. If it comes out close to the original, I'll post it.

We are waiting for the recipe

We are waiting for the recipe

If it comes out close to the original, I will definitely post it.

If only it worked, it would work. I hold my fists for limoncello

They brought the original from Italy, but were treated so actively that somehow it ended quickly.

It turns out that "cheering" is sometimes useful and pleasant.

It seems that the time has come for me to bake a gingerbread (the dough has been standing for a month).

If it comes out close to the original, I'll post it.

Aaaaaaaaa !!!! Once a month has been infused, then give the recipe now! On New Years Limoncell need !!!

Irina, and here is the recipe link, throw it, please.

Ok, here's the link for you 🔗

There are two options. One, the usual one, which is found in other sources, only on the zest. The second one is entirely on lemons. I put the second one, because I hadn't figured out where to put the "naked lemons", on the one hand, and I had pure alcohol, which I wanted to dilute more. I decided that it was better not with water, but with the juice of the lemons themselves.
I don’t know what will happen

Thanks for the link, but I'm talking about the link when your recipe appears here on the forum. And then suddenly I will miss. Straightly interesting.

Well, this is for those who already now want to put it on too. I think that a simple recipe, on the crusts, if done one to one, it will turn out to be normal. I just did it a little bit wrong, with the podvyrervert ... Because I threw the whole lemons, and I had to cook the syrup, because I wanted to finish off the can, and alcohol was instead of vodka ...

Who has not seen, I have already posted limoncello here
What news do we have about gingerbread dough? Who's worth it? I keep looking at him, trying it. Painfully delicious! Maybe so eat and not suffer with baking? And lacquer with plum jam?

What news do we have about gingerbread dough? Who's worth it? I keep looking at him, trying it. Painfully delicious! Maybe so eat and not suffer with baking? And lacquer with plum jam?

Ira, no, no, no way. I also have it. It smells sooo tempting. I go and only smell. It looks like plasticine. I moved it from the loggia to the room at the window, more frost hit. Yes, the dough has been worth since November 11th.
And when will the teacher allow the oven?