Torun gingerbread "Katazhinka"

[Spices (total 7 tsp ~ 42 gr):]

Torun gingerbread "Katazhinka"

Category: Bakery products

Kitchen: polish

Ingredients
Dark honey	450 g
Rye flour (peeled)	1 kg
Alcohol	150 ml
Candied citrus fruits
(orange and lemon)	200-300g
Ghee butter	200 g
Dark sugar	300 g
Eggs	3 pcs
Soda	3 tsp
Milk	300 ml
Grated nuts
(almonds, hazelnuts, walnuts)	300 g
Spices (total 7 tsp ~ 42 gr):
Ginger	1.5 tsp.
Cinnamon	1.5 tsp.
Nutmeg	1 tsp
Cardamom (grains only)	1 tsp
Carnation	0.5 tsp
Badian	0.5 tsp
Allspice	0.5 tsp
Black peppercorns	0.5 tsp

Cooking method

• As a child, my mother's gingerbread cookies were the main harbingers of the most awaited and fabulous holiday for me - the New Year ...
• In childhood, a lot is perceived as magic, here it sounded for me even in the name - "Torun piernik - Katazhinka" ...
• It all started long before the New Year, when one evening my mother took out a wooden box with a stack of yellow leaves from old age, and we sat down and remembered which recipe for Katarzhinka was next in line this year - one of three carefully preserved by my great-great-grandmother, obviously, as memory of a distant homeland ...
• The dough for them was kneaded with honey and ripened for a month and a half in the cellar in a pear tub ...
• And one of the important lessons I learned just then: expectation and anticipation are no less valuable than the action itself
• And a week before the New Year, while the pre-holiday bustle had not yet captured - "to finish this ... to have time for this ...", my mother got out of the darkness and oblivion a tub of dark, fragrant dough - and, calling me and my girlfriends as an apprentice, she proceeded to the final stage - preparation of gingerbread for baking. Oh, what a pleasure it was - to knead, roll out, put elastic elastic dough into molds, and then sit by the stove and greedily inhale the hot aromas until they lose consciousness ...
• If you're ready to experiment, let's get started! I don't promise an easy recipe, but I promise - you will not be disappointed with this Katarzyka. And I will not be surprised if your "Torun" experiment finds its place in your family heirloom box!
• 1.
• Put 1 kg of rye flour in the oven, preheated to 180 ° C, in a deep baking sheet and fry until hot - the top and bottom of the flour may become a little darker - it means that it is fried, but check inside to make sure it is hot. Turn off the oven without taking out the flour until you have prepared the honey infusion.
• (This dough will also be made from wheat flour, although there will be changes and losses in taste, but if you decide to try to bake Katarzinka for the first time, then you will certainly like the gingerbread made from white flour, because you have nothing to compare with
• And if you use wheat flour, then you don't need to fry it.)
• 2.
• Heat honey with 300 g of dark sugar in a water bath (I use a milk cooker) until the sugar crystals are almost completely dissolved. Not until boiling !!!
• (If your honey is solid, thoroughly crystallized, then all the sugar will still not melt, only partially, and the sugar crystals themselves will decrease.
• For the last couple of years, I've been using dark cane syrup or molasses. If there is no dark sugar or syrup, you can take white sugar. In Soviet times, they made from what was available ... and still enjoyed the taste!)
• And carefully, constantly stirring (so as not to catch fire), gradually pour in 150 ml of alcohol (or any strong 40-degree drink - vodka, cedar, rum, cognac ... what else happens there? ...).
• 3.
• Now, brew a third of the flour in hot honey, slowly pouring in and stirring thoroughly and quickly, otherwise the flour can be brewed in dense lumps, which we do not need at all.
• (It is best to use a spiral mixer or a food processor.)
• If your dishes allow, then brew half, not a third, of the flour.
• (I have a 1.5 liter milk cooker, so I take a third of the flour. Then I transfer the mass to the bowl of the food processor and stir in more flour, for a total of half).
• Stir finely chopped candied fruits, nuts and all the spices into the semi-liquid dough until the dough (they must be grinded and grinded on their own, subtle aromas quickly evaporate from the previously ground ones ...).
• 4.
• Then cool the honey mass to body temperature (finger test is unmistakable).
• Cooling down should occur naturally, at a warm room temperature, this can take several hours. And there is no need to force the process! Right now, such qualities as the ability not to stale for a long time and the special, correct structure of gingerbread dough are being formed!
• While the mass is cooling, melt 200 g of ghee over very low heat so that it heats up less, but melts. When it then cools down to body temperature, beat in the eggs and rub until smooth. Put it in such heat so that the oil does not crystallize and the eggs do not curl ...
• (The entire surface of my glass ceramic hob heats up, so I leave the scoop of oil on an adjacent hot plate that is not switched on.)
• In the honey mass cooled to body temperature, add, constantly stirring, the egg-oil mixture and soda diluted in cold boiled milk, knead thoroughly.
• Continuing to knead until smooth, gradually add the rest of the flour until you get a thick and viscous dough - the most important thing at this stage is to keep track of the thickness of the dough so that it doesn't turn out cool. Do not try to introduce all the flour if you see that a little more and the dough will lose its plasticity.
• 
• One of the main gingerbread rules: the dough is softer than steeper.
• It is difficult to roll out a workpiece from a steep dough without cracking, and even if it succeeds, it can crack during baking, and in general it will turn out to be hard, and not the usual gingerbread consistency - dense, but soft.
• The dough must be stirred for at least 15-20 minutes. Not every mixer-combine can handle viscous honey dough; you can do the old-fashioned way: put the dough on the table (preferably on a silicone mat) and beat-flatten it with a rolling pin wrapped in a foil so that it does not stick, collect and fold it back into a layer (if sticky - with a scraper) and beat-flatten it again ... hence the name "Broken gingerbread"
• 5
• After thorough kneading, form the dough into a ball and put in an earthen pot (in extreme cases - in an enamel dish), cover with a linen towel so that the dough does not wind on top, but does not stop breathing. Put the lid on top and put the dishes on the lower shelf of the refrigerator (t 2º - 6º С), but to the back wall, and if you have a cellar, the constant microclimate - for Katarzyna - is generally a dream!
• And forget about the dough for at least 4 weeks, but there is no maximum at all: Polish brides received a dowry and a tub of such dough, mixed immediately after their birth ...
• For such a long time, the fermentation processes slowly and smoothly proceed in the dough, and the taste, aroma, and structure of the future piernik develop ...
• 
• 6.
• Be sure to calculate the baking time: Katazhinka will need three days of exposure, which is generally characteristic of all gingerbread after baking - to soften the dough that has hardened after cooling and so that the whole taste and aroma will fully manifest and bloom
• So.
• Divide the ripened dough into three parts and roll into cakes the size of a baking sheet from the oven. The best thickness of the dough after rolling is 1 cm, during baking it will increase 2-3 times.
• Before spreading the crust, dust a baking sheet or baking paper with flour so that it does not stick, but silicone mats are better - no need to grease, it does not stick to them.
• Place the baking sheets (or tins) in an oven preheated to 160 ° C and bake for 25-30 minutes.
• Track readiness by raising the dough and check by sticking a wooden skewer into the dough - it should stay dry if the gingerbread is ready.
• The second of the main gingerbread rules: when baking a gingerbread, it is better to underexpose the time stated in the recipe than to dry it out, otherwise it will become very hard and it will take more time to soften.
• Now I use small forms with rounded corners-edges: such Katazhinki are more suitable for gifts than cut pieces ... And I lay out the layers in two "floors", not three.
• And yet - in the photo, the gingerbread has been out of the oven for seven days, and the gloss on the plum jam is because it quickly dried in our dry air and reliably sealed the gingerbread from drying out
• 
• 
• But my mother baked on a baking sheet - now I will not name the sizes (in our house there was a wood-burning stove with a built-in metal oven, and all such stoves are individual, like fingerprints, that is, with their own dimensions ...), but my old baking trays have dimensions of 30cm by 35cm, and the dough turned out to be almost the same thickness as in my childhood ...
• Maybe that's why frequent layers of jam or jam seem superfluous to me: yes, the gingerbread turns out to be high because of the 3-centimeter cakes, and yes - the gingerbread dough cannot be called juicy. But the juiciness introduced by the frequent layering of jam can "hamper" the taste-aroma developed during fermentation by 50% ... And yes - plum jam-jam-jam is best suited here! Does not interrupt the aroma, but adds a slight sourness to the taste. If there is no plum, try replacing:
• 1- lightly boil the frozen plum until soft or bake in the oven, chop in mashed potatoes and boil again (so that the coating does not deteriorate during the storage of the gingerbread)
• 2 - chop and boil washed prunes. If a plum or prune without the acidity that we need, add a little lemon juice.
• 7.
• Grease the finished cakes warm on all sides with thick plum jam.
• Put one on top of the other and leave for several hours so that the jam on top dries up a little and does not stick to the paper. Wrap in paper (for large steamed cakes, I used tracing paper of the appropriate size), put something even on top - a board or the same baking sheet and already on it - a load. Leave on for 2-3 days. The cakes, which are hard after baking, become soft and tender during this time and remain so for a long time. Do not be afraid that the top layer of jam will smear under the paper: it is needed for impregnation and will not go anywhere from under the paper, it will work
• And we will take care of the aesthetics in 3 days: 1- you can coat the gingerbread with thick plum jam again and leave to dry for several hours; 2 - cover with hard gingerbread icing; 3 - use soft fondant icing or chocolate melted with butter-sour cream for coating; 4 - quite a gift option - to cover the gingerbread with marzipan. Most importantly, do not forget to take into account how long you want to store the gingerbread (chocolate sour cream, for example, short storage).
• In recent years, I have been experimenting all the time: either with shapes, or with glazing and finishing.
• In the top photo in this recipe, I tried to bake the cakes in large silicone molds with a relief - I wanted to get the top, like a printed gingerbread.
• The flowers came out wonderful, but since I decided to play with the glaze too - I applied chocolate fondant icing to the plum coating that had dried up in three days - I had to walk along the edges of the flowers with light strokes of white glaze, because the relief was lost on a monochromatic brown background ...
• The gingerbread turns out to be simply magical - all the time you want to eat another piece
• 

Note

Torun - a city in northern Poland, the birthplace of Nicolaus Copernicus.
And the "gingerbread" capital of Poland.

The oldest, most recognizable and most delicious symbol of Torun (and at the same time the most coveted souvenir from this city) is, of course, the famous Torun gingerbread. The first mention of the "branded" gingerbread dates back to 1380.The fact is that important trade routes crossed in Torun, and its chefs were abundant in such exotic spices as ginger, cloves, cardamom, cinnamon and nutmeg. But the mention is not yet a recipe and not a name: the oldest recipe for Katarzhinka dates back to 1640 ...

In Torun, gingerbread is at every step. Their popularity is so great that a gingerbread avenue of stars was recently opened in the city center - an analogue of the Hollywood one. The names of famous Torunians: actors, writers, composers are minted on the gingerbreads cast from bronze.
And since the Polish “gingerbread Mecca” is the birthplace of Nicolaus Copernicus, it is not at all strange that literally everyone in the city is named after an outstanding astronomer, the most famous Torunian. The best store-bought gingerbread, of course, is Copernicus.

And if you are interested in the recipes with which my mother delighted and surprised me from childhood, take a look here too:


Cranberry mousse

Nut cake (no flour)

Pie "Snowy bird cherry"

Khamentashn poppy-bird cherry and chocolate-almond

Similar recipes

Old Polish gingerbread (Levitan)

Apple gingerbread (Omela)

Honey gingerbread. (Wort)

Happy New Year everyone!!!
It's a pity that the process description took up so much space.
So I wanted to share again all sorts of subtleties about my favorite spices ...

[Irisha,]

Irisha, what gingerbread cookies are wonderful! And as it is written - such warm memories. Great!
The gingerbreads are very tasty.

Happy New Year Irina! That's what Polish roots mean ... I've also been making such a gingerbread for Christmas for many years, and my recipe is just a twin (my grandmother was a purebred polka .. Inga Karolevna), this is the third such recipe on the forum. Your design is the most wonderful and the recipe is the most complete! For example, I didn’t know that 1/3 of the flour needed to be brewed and did not fry the flour ... I followed everything else exactly ... the recipe was posted under the name Christmas gingerbread))) There are many design ideas already accumulated, there is also a recipe called Old Polish gingerbread, only they indicated wheat flour, which I personally do not think is correct. I still have a saucepan with dough on the balcony, I will bake soon!

[Irisha]

Irisha, it's just amazing !!! You told everything so delicious that you immediately want to put the dough and look forward to the baking day !!! I will definitely try to create this miracle!

[kleskox35]

Here is the case when the similar recipes do not interfere with each other, but only complement !!!
I met this miracle gingerbread thanks to kleskox35 and I have been baking according to her recipe (on rye flour) for the third year already, this year I collected a special bouquet for the gingerbread thanks to Levitan, well, in the next one I will definitely use the technology Nagirs
Girls, thank you all very much !!!

[MariS, kleskox35, Twist, Nataly_rz]

MariS, kleskox35, Twist, Nataly_rz
Girls, thank you all for your kind words and wishes! Glad you were interested

Cool gingerbread. Now I also bake gingerbread. And how did the flowers above come out?

- have already seen.

Happy New Year Irina !! Greatly written post! And wonderful gingerbread from childhood, you can even taste them ...

[simfira, barbariscka]

simfira, barbariscka
Thanks for your interest and love for gingerbread
And Happy New Year to you!

I really liked the variation on the theme of gingerbread, the recipe of which goes back to Poland.
Thank you, Irina. I will take note, maybe I will bake like this next time.
The gingerbread itself and the design of the recipe are gorgeous.

there is also a recipe called Old Polish gingerbread, but they indicated wheat flour there, which I personally don't think is correct.

It's like borscht - you can endlessly argue about how to cook it correctly.
The connoisseur of Polish gingerbread Mrs. Dorothy 🔗 recommends it with wheat flour, but with rye - very, very interesting to try.

Thank you so much for such great and detailed recipes !!! Especially for the gingerbread. I will definitely bake it. I also have Polish roots, but unfortunately there are no recipes passed down through generations and I am very happy and I will consider him mine! Moreover, the gingerbread unites many Slavic cultures ... Thanks again !!!

I decided to make such a gingerbread for Shrovetide and blunt it in the most "interesting" place: grated nuts ... It's like finely chopped or almost into flour, or maybe so that large pieces ?? Tell me, pliz

londar, it is enough to chop the nuts with a knife, rubbing is not necessary ...

I think that grated are still not chopped
I use finely ground nuts in this recipe. It used to be necessary to rub in a mortar, but now all combine-blender-coffee grinders have a grind there that can be easily adjusted.
I only like small pieces of nuts in gingerbread, somehow the hardness of nuts (excluding walnuts) and the softness of gingerbread dough are not combined

[Sima]

Sima , Katazhinka and Staropolsky are almost the same thing. I have at least three versions of Katarzynka and one of them is one-on-one with the Old Polish recipes - inheritance from my great-grandmother and mother.

So your experiments are quite within the recipe. Otherwise, the dough was not collected into a single mass - most likely, this is due to the dryness of the flour, you did the right thing by intuitively balancing it with milk.
And in any case, do not worry - put the dough to ripen, in a few weeks it will harmonize and you will bake wonderful gingerbread!
If you bake now, you will not feel the real taste anyway. Add milk until the consistency is similar to mashed plasticine. Good luck!

Thank you calmed down. Only now I want to know a recipe similar to the old Polish one. : girl_in_dreams: I'll give everyone gingerbread. My ancestors were definitely Poles (and not only), but a strange story happened there. We don't know our relatives, but the blood, apparently, reminds of itself. Yes I was born on Catholic Christmas

[Sima]

Sima, about the Poles in the family - very familiar

Olesya this gingerbread is just the king of gingerbread, on the previous pages somewhere I gave a link to another forum, where Aksinya talks about this gingerbread in detail. When I read it like that, I put my gingerbread on the second page under the nickname Seven-Flower.
🔗

Go here on the link Kokoschki, there the author of the recipe is in the third line and gives a tip to my recipe, the second of my Katarzyns

Due to the strange behavior of my experimental test, I keep pestering me with questions. Which manufacturer is the best rye flour? Otherwise I will knead again and again a surprise

Go here on the link Kokoschki, there the author of the recipe is in the third line and gives a tip to my recipe, the second of my Katarzyns

Irina, Katarzynski's recipes seem to be different, but the photo is the same. Do they look that same in the final? And to taste?

[Anka_DL]

Anka_DL, the main photo (in each recipe) is not the same
And right at the beginning of the recipe, in the preface, I say that I have THREE family recipes for Katazhinka.
Therefore, it is not surprising that I can show other photos in each of the recipes: in this one I showed a photo from another recipe only for information on the forms in which I bake. Well, and because I did not think to exhibit the second recipe here, because it looks like an old Polish one, and I like the photo - why not show it?

I think there is no need to answer about the final similarity. Well, to taste - of course, different.

[Sima]

Sima, it is not difficult to buy local flour in Samara, more precisely from our flour mill. I didn't use the other for gingerbread
It seems to me that the main thing here is that it should not be whole grain or wallpaper, but peeled, seeded.
And about your test - still in the next. just control the amount of flour at the last stage of kneading (it happens to be sooo dry): if you see that a little more and the dough will become steep, and the flour has not yet been introduced - add either milk or an egg - and continue kneading again. After all, it is much more difficult to dilute already kneaded dough. Good luck!

Irina, the photo is beautiful, it's a sin not to show it. I was interested in the cut of the carrot. Specifically, the color of the dough. And I saw the same photo of the cut, that's why I clarified it.
For comparison:


I'm going to bake a gingerbread for the first time .... so I determine for myself what affects the color.

Wow, it turns out, how interesting, by common efforts, relatives of our gingerbread were found
Nagira, thank you for responding in Temka, this year I will no longer blatant Katarzhinka, but the next year we will continue experiments, all the more interesting when this is not just food, but a family heirloom, thank you for sharing such recipes, unfortunately in my family, no such recipes have survived, although the roots are deeply Polish, but now there is an opportunity to establish such a tradition, and maybe my great-grandchildren will open a box with leaves ...
Sima, you start baking a gingerbread, see how relatives will immediately appear
Anya, I'm certainly not special, but I'm thinking, for example, the first photo is from Dorota's website and in the recipe she has wheat flour, so that the color depends on a lot of things and the honey can be dark and the eggs are yellow, they will give a more saturated color, but again I can compare, only when I bake both of my gingerbread, girls who baked on wheat and rye help

And I baked a couple of gingerbread. Well, if they survive until morning, I'll show you. I asked about flour, because I used it by mixing peeled from different manufacturers. The fact that I did not have enough fluid I realized immediately, but the same experiment was. Olesya, do not worry, we can collect the parcel for you or a parcel post. Eh, it's a pity that my business trip does not go to you anymore, otherwise the box (OVERKG) would be handed over

Well that's what happened

Hurray, the first gingerbread, very cute. Sima, tell me, how does it taste? And with the bells, how did it happen? Is this a special baking dish? and also in the composition of wheat and rye flour, the proportion is what sorry for the harassment, that's always interesting to me

Hurray, the first gingerbread, very cute. Sima, tell me, how does it taste? And with the bells, how did it happen? Is this a special baking dish? and also in the composition of wheat and rye flour, the proportion is what sorry for the harassment, that's always interesting to me

Olesya, they taught me to be you. Let's talk like this and the taste is not yet understood (eaten and forgotten). Thinly rolled out and the jam too sweet ruined everything. I cut out the bells myself. Rye flour according to the recipe (1kg), but now I will add less or immediately brew most of the flour. Fried flour in the oven (did not have time to darken). Sugar used dark cane. All the same, the dough needs to ripen, otherwise my gingerbreads tend to crumble. I want to paint and present them. I’m a bailiff too. We are all learning and sharing our experience here. For this I love HP. Everyone rushes to the rescue

Now I have a question for Nagira. Irina, are these gingerbread cookies suitable for icing?

[Sima]

Oh, how many posts are there! Hello everyone!
Sima, it looks like an excellent gingerbread! you can't say that the dough is crumbly. I think it's too early to judge by taste. Even from the ripened dough, the gingerbread cookies need to stand three days. And even more so, such a delay in tasting will not hurt yours. This is one of the gingerbread rules: they are put in boxes for three days. And only then they decorate. Jam is only immediately greased, if so in the recipe. By the way, what kind of jam did you have, what came out sweet? I kind of emphasized that it should be sour.
And I will answer the question - in principle, any gingerbread can be painted. The main thing is that they cool down - then they harden and are ready for painting. But in my experience and preferences - it is better to first cover with glaze, and only then paint - otherwise they turn out hard, well, as if gingerbread cookies I am not that good, the gingerbread cookies should be soft, comparatively (not buns, of course, and not even a biscuit).
If, nevertheless, you need a hard, dry one - for decorating a Christmas tree or at home, then why not - especially since you baked right away, there was no long wait.It seems to me that a complex and long recipe for dry thin gingerbread is not required. After all, honey and spices will still make it delicious. Only when you eat it will you have to soften it - it is best to put it in the oven overnight with a cup of water. I do that with gingerbread houses.

[Anka_DL]

Anka_DL
Anya, I did not understand your first post 100%. Now I see what interested you in the first place and I answer:
In the recipe here, I did not show the cut of the gingerbread from the main photo, since the gingerbread should be two or three layers, and I experimented with silicone molds to get a kind of printed gingerbread - with a floral relief.
Therefore, I have one-layer here: I would have to cut it and grease it with jam, but I decided to continue the experiment and try what the taste of the kindled one would turn out to be only on top, I smeared the whole gingerbread with jam, wrapped it in parchment, and after three days covered it with chocolate icing.


Old photo, 2011, sorry
Well, by the color I can say that dark honey and I don't always have it, now I don't remember which one I used then
To be honest, I have been baking gingerbread for so long that I don’t bother with color. I understand that this may not be so for others. And about Madame Dorota's dark gingerbread in your post, I can only say that she uses unnecessarily huge the amount of spices, and they certainly affect the color.
From my own experience, I can say about the effect on the color of the dough - dark honey, dark sugar or cane syrup, of course, nuts, and, for a change, I also baked gingerbread gingerbreads for a change (I collect assorted gingerbread as gifts for friends and relatives) (I restored an old Russian recipe) - malt wort also colors the dough well.

Thanks for your answer and advice on softening the gingerbread house. We dipped it in tea, like granny's bagels. There is a lot of apple jam in the house and ... The frozen plums are waiting. I'll cook a sour one closer to December. I'm going to read about the icing. We must also knead the dough without experimenting. It will somehow be small. Yum

Apple is understandable ... it is rarely sour ... you could slightly tweak the taste with lemon juice.
Well, the main thing is already tasty for you, but lie down - in general
And this is always not enough gingerbread. I knead it for 2 kg of flour, there is simply nowhere else to stand the dough, there is no cellar, and the refrigerator is not rubber. But still, everyone gets a little bit, so I bake a few more varieties of gingerbread.

I did not wait for the deadline and baked more gingerbread from the hybrid. Soft, delicious! When baking, the dough rose by half the height. Found plum jam in the bins. We will try it tomorrow.

Irina, thanks for the family heirloom! I would like to try all 3 options. The other two have not been published yet?

[Sima]

I did not wait for the deadline and baked more gingerbread from the hybrid. Soft, delicious! When baking, the dough rose half the height. Found plum jam in the bins. We will try it tomorrow.

Sima Glad you like it ... Good luck with your Christmas baking mix, if you decide to add some more dough! I think after real maturation you will like it even more
In fact, one of the Gingerbread rules is not to eat the gingerbreads right away, but to let them mature for 2-3 days. Believe me, the taste-aroma will reveal itself in a truly full and harmonious bouquet, and not individual notes of spices

[Caramel color]

Girls, maybe it will suit you Caramel color

Water-soluble colorant "KOLER CARAMEL" is used to give products brown shades, including when baking dark sorts of bread.
Usage: cake, cream, dessert, ice cream, bread.



I bought from us in the trading house "Peki Sam" 🔗

I thought about the color to add holosas,

[dried raspberries]

Vaime girls, well, you don't need to add something to real gingerbread that will affect the taste
Previously, a dark color was achieved by adding dry berries, especially since this additive was originally inherent in gingerbread. The most ancient recipe for Russian honeycakes (when oriental spices were not yet used for baking) is honey, flour and dried raspberries... And by the way, they did not strive for a dark color "like chocolate". There were only cheap malt-gingerbreads of this color (I tried to bake it, but I still could not find the ingredients to taste).

There is one important moment - berries only dry -0 otherwise the gingerbread consistency of the dough will suffer.

[Irina]

....... malt wort also colors the dough well.

Nagira, Irina, is it malt wort, not malt? If we add, how much and at what stage? Or maybe, in your experience, is it better not to add at all?

this is how the result of my experiments looks like

The jam is liquid, so the layers are almost invisible. When removed from the tray, it cracked, but it did not affect the taste. Korzhi rolled out different thicknesses (the eye failed)

By the way, my honey is light. Dark color due to brown sugar turned out. This gingerbread does not need to change anything else in the composition.

[Sima]

By the way, my honey is light.Dark color due to brown sugar turned out. This gingerbread does not need to change anything else in the composition.

So that's great! The color is wonderful. Honey, by the way, even light, gives a darker shade to the dough. Sima, and candied fruits should be finely chopped? They are not visible at all in the carrot.

And I had a zest (from 2 oranges and 2 lemons) ground in a coffee grinder.

Do you need a zest, or candied fruit?

according to the candied fruit recipe, and I made a hybrid of two recipes, I took a little

[Sima]

this is how the result of my experiments looks like

The jam is liquid, so the layers are almost invisible. When removed from the tray, it cracked, but it did not affect the taste. Korzhi rolled out different thicknesses (the eye failed)

Sima, with tasting the gingerbread I think that it was delicious for you - and this is the main thing. Of course, the gingerbread should not crack or crumble, this is because of the "coolness" of the dough, and it is always difficult to fix it ... So now you are a girl with experience and that's it the subtleties of the process will not be unexpected the next time. And a thin layer is nothing - and the goal is not in a large volume, but in the soaking-glazing of the gingerbread for three days - during this time, you can coat it a couple more times

Do you need a zest, or candied fruit?

And I had a zest (from 2 oranges and 2 lemons) ground in a coffee grinder.

Candied fruits, of course, I have created a special taste and texture in the gingerbread since 2011 according to the recipe I cook Crochet without any problems Candied citrus peels.
But if there are no candied fruits, you can use freshly grated zest, not only dried and ground

[Irina]

Irina, thanks for your reply and recommendations! I will definitely bake this gingerbread, only I have several rather large ceramic poured pots, probably you can put the dough in several pots, otherwise I don't have a big one And another question, and with such a norm of products, what is the output of the finished gingerbread?

[Irina]

Irina, thanks for your reply and recommendations! I will definitely bake this gingerbread, only I have several rather large ceramic poured pots, probably you can put the dough in several pots, otherwise I don’t have a big one And another question, and with such a norm of products, what is the output of the finished gingerbread?

Gala, thanks for the kind words and the intention to bake this recipe. But for the first experiment, I would advise taking only half of the rye flour.
And about the pots - of course, use the ones you have. You wrote - the pots are pretty big. Enough for 1-1.5 kg of dough? Less is undesirable.
The dough comes out approx. 3 kg. This is not much, especially if you will be serving. And the gingerbread is stored for a long time. But you can do it for trial and half the rate. In terms of the volume and quantity of baked gingerbread, I wrote in the recipe - I baked the dough divided into 3 parts on a baking sheet 30 cm x 35 cm.That is, the collected gingerbread is 3-layer, length-width - 30 x 35 cm.

Nagira, Irina, is it malt wort, not malt? If we add, how much and at what stage? Or maybe, in your experience, is it better not to add at all?

Gala, I experimented with wort that way 2-3 years ago ... then I had only red malt and malt. wort (most likely rye) - for the beloved Borodinsky, I used this. Now I know that there seems to be white malt - from barley, wheat ... (here here Admin describes the varieties in great detail) Probably, there is a different taste and aroma, but I don't really like rye in gingerbread - a hint of Borodino bread somehow
Perhaps you should try with white malt and with spices to play ...

[Irina,]

Irina, Thank you for your prompt reply, this is very important. I have already decided that I will not experiment, but I will bake exactly according to the recipe and the full dose, since I will bake not only for myself, but I am going to give a gingerbread to my mother-in-law for her birthday. I think that it cannot fail with such a good recipe.
Why should you take half of rye flour? We really love rye pastries and rye bread, I want rye gingerbread

[Gala]

Gala, I am glad that you have decided on the recipe I hope the mother-in-law will be happy with such a gift
Eh, who would give me some new gingerbread ...

And as for rye flour, I take my words back - if you love it in bread and pastries, then the taste will not seem strange to you, like some girls. He suits me personally and my family friends

Oh, a thought came to me - why not bake a gift gingerbread "printed" - in a suitable silicone form, for example



Good luck with your experiments, Gala! And remember what Sima faced when kneading - control the amount of flour, the consistency of the dough should not be steep. Otherwise, the dough will rise worse when baking, and it may crumble.