Classic gingerbread dough recipe

Category: Confectionery
Kitchen: Czech
Classic recipe for gingerbread dough

Ingredients

Powdered sugar 250 g
Flour / s 650 g
Softened butter 50 g
Honey 100 g
Eggs 4 things.
Baking soda 1 tsp
Cinnamon 1 tsp
A pinch of ground anise, cloves and allspice

Cooking method

  • Heat the butter and honey slightly, mix with powdered sugar until smooth, add eggs, stir, then gradually stir in the flour with soda and spices. The dough turns out to be tight, gathers in a lump, knead it with your hands. It can safely lie in the refrigerator for a whole week until you find time to do it. This dough is better for making a gingerbread house or gingerbread, which are made for decoration. It holds its shape well, forms a flat surface during baking, and is stored for a long time.


Merri
Today I baked gingerbread from this dough. I want to say that it lasted 2 weeks, this time was enough for the dough to become airy, springy and very tasty, it tastes like real, familiar to us store gingerbread. The taste that I have been looking for for a long time! Before that, I baked gingerbread cookies much earlier, and they were similar to our cookies.
Omela
Eeeh, everywhere in recipes for gingerbread egg dough. And so you want gingerbread !!
Merri
I sympathize! Pieki for gifts.
Omela
Well, if so! Thanks for the recipe, bookmark!
Antonovka
Merri,
I will definitely do it))
Tricia
Merri, Irina, thanks for the recipe!
Or maybe you have a photo of a curly gingerbread from this test?
Olga from Voronezh
It's also interesting - what happens ...
Mom Tanya
Fabulous recipe !!!!!! Just beautiful!!!! I really needed it. Light fomca gave a tip. Thank you!Merri, Irina, and bow to you for the recipe! Well, I have no time. ONCE!!! Nadot quickly and immediately.
Mastic on top. Don't score. Order without conditions.
I'm going to finish it further.)
Classic recipe for gingerbread dough

Classic recipe for gingerbread dough
Merri
Girls, thank you all very much! Mom Tanya, while I was away, she showed everything wonderfully!
In fact, there are a lot of my photos of gingerbread from this test in different topics. Now I was left without a camera, I apologize for the quality of the phone pictures, because of this there are few of them. While I baked the details for the house and some figurines, nothing special, I'll be decorating soon.
Mom Tanya, what wonderful gingerbread came out !!!
fomca
Tan, your gingerbreads are just handsome!
Irina, thanks for the recipe! And I saw him in Class, so I gave him a hint)))
Mom Tanya
Here's what happened:
Classic recipe for gingerbread dough
Merri
fomca, Svetochka, thanks! I like it more and more every year! I got used to baking on silicone mats, this allows you to roll out the dough thinner and the products do not deform from carrying, this is especially important when you bake details for figures or a house.
Tanya, written beauty !!!
fomca
But I compared the Hungarian gingerbread with Lisa's recipe, very small differences in the amount of soda and honey and that's it! Interesting .... I went to knead the dough))
ychilka
The differences are small, but the taste is completely different. I liked these more. Soft, tender, fragrant. Thank you!
Although the glaze in Hungarian is a nice find! Thanks also to Liza!
fomca
Yulia, but I did not notice that the taste is different for so much categorically !!!! I stuffed half of the dough into the refrigerator. I will also compare the gingerbread cookies from the lingering dough.Irina, Thank you!
🔗
Mom Tanya
fomca, Sveta, photo - kartinochka !!!)
Nansy
fomca, Sveta, what a great photographer you are, it would seem just gingerbread, but how beautifully presented!
fomca
Oh, come on !!!! I also forgot to say! And she took the mold from Lizaveta from the children's set of plasticine)))) And I don't know what to do! The molds with Ali will not reach me in any way !!!!!
Mom Tanya
fomca, Lisa has been making such stars for a long time !!!)))
Merri
Julia, Sveta, well, fast! Already baked gingerbread!
Tricia
Girls, what if you take sugar instead of powder? : girl-th: All the same, mix with honey and butter, there the grains will disperse. Or is it critical for the consistency?

And no one made embossed gingerbread? How does the relief hold up on this test?
Lenok29
Is it necessary to keep the dough in the refrigerator?
Mom Tanya
Tricia, Anastasia, I can't know, but I can assume that it is necessary to stir longer so that the sugar grains melt. And not on fire, just warm ...
I didn't do the relief. The second time in my life I baked at all.)
Mom Tanya
Lenok29, Alyona, I was baking in an hour. Exposed to the cold veranda simply. There was +1 on the street. There is nothing to compare with.
Lenok29
Are the gingerbread cookies themselves soft? I baked honey, when the hard steel cooled down, I will bake in the kindergarten.
Merri
Anastasia, I once did it with sugar. Doesn't affect the taste, but the sugar is still visible. It plays a role more for design.
Alyona, I always leave the dough in an unheated hallway. The temperature fluctuates depending on the weather, during the day it is higher than in the refrigerator, at night it is like in the refrigerator. At first, the gingerbread is very soft, after cooling they, due to the sweetness, harden, but do not dry out, but acquire a special consistency peculiar only to them. Children are very capable of them, there will be no problems with eating.
Lenok29
Thank you very much, I really want the kids to like it)))
Merri
Alyona, the kids are happy about everything!
ychilka
Quote: Tricia

Girls, what if you take sugar instead of powder? : girl-th: All the same, mix with honey and butter, there the grains will disperse. Or is it critical for the consistency?

And no one made embossed gingerbread? How does the relief hold up on this test?
I think the relief will float ... The gingerbreads rise and round off when baked.
ychilka
Quote: Lenok29

Is it necessary to keep the dough in the refrigerator?
After the refrigerator, the dough is more pleasant to work with.
Tricia
Merri, ychilka, Mom Tanya, thanks for answers!
Vei
Tricia, but I do not think that it will float much, there is not enough soda here, and this it more affects the relief.
Tricia
Elizabeth, Thank you!
Lenok29
Merri, thanks for the answer, today I will make the dough
Merri
Alyona, good luck!
Lenok29
Thanks, photo taken with me
Merri
Alyona, we wait! I will also add photos soon, on the weekend I will start decorating.
Lenok29
And here are my gingerbread angels, doing it for the first time, so don't judge strictly
Lenok29
Classic recipe for gingerbread dough
Classic recipe for gingerbread dough
Mams
Girls, how long does it take to bake gingerbread and at what temperature, so as not to dry it out?
Merri
Olga, I preheat the oven to 180 degrees, turn it down to 165 and bake for 7-8 minutes.
Alena, wonderful angels, a wonderful treat for children!
Mams
Merri, Thank you! And from the eternal problem, how many minutes. The first portion is already lying, waiting for coloring (according to a different recipe). I want to make a second one this weekend, and try this recipe. Need for gifts ...
Merri
I have already decorated some of the gingerbread. Baked according to the recipe with lard, there are photos.
bukabuza
Merri, Irina, thank you very much, I liked the dough, I made a Christmas tree out of it, the decoration really turned out crooked, but it did not affect the taste.
Classic recipe for gingerbread dough
Merri
Elena, absolutely excellent herringbone!
Cvetaal
Irina, thank you very much for such a wonderful recipe! It turned out the first time, I'm very happy with the result, now I'll think about embellishment

Classic recipe for gingerbread doughClassic recipe for gingerbread dough
Vitalinka
Ira, and thank you for the recipe from me!
The dough is wonderful, very pleasant to work with. I had it in the refrigerator for 5 days, it rolled out easily, it is a pleasure to work with it. The first time I baked from such a dough and here is my first house

🔗
ded_pihto
What a beauty!
I'm going to put the dough, but God did not give me such talents as Vitalinka.
My meager imagination is enough, except for a smiley)).

PS. It seems that I read the topic, where can I find the glaze?
Merri
Svetlana, Vitalinka - both of you are just sorceresses! Gingerbread Bacchanalia!
Quote: ded_pihto

about glaze where to find?
Read about glaze here, here and to quote Lisa Vei:

the most correct Royal icing recipe from Eddie Spence, and therefore the most convenient, as it has been tested for centuries -

90g raw protein
455 (maximum 500g) powdered sugar, very finely ground and sifted at least through a very fine sieve, and preferably through organza
5-7 (!) Drops of lemon juice

if you do not need a lot of icing, then make half a serving, or a third, but observe the proportions, based on the classic recipe!

pour the proteins into a bowl, pour the powder on top and beat with a mixer at first at low speed (so that the powder does not stand in a pillar) until it combines with the protein, and then at medium speed until smooth and peaks slightly harder than soft ones. That is, when pulling the rim out of the bowl, our mass should only slightly lower the head at the end, and not bend completely.Add lemon juice at the end of the batch.
After that, cover the bowl with a terry (thick) towel, soaked in cold (!) Water and let it rest for 10 minutes. After that, fill the cornets and draw. Before each subsequent filling of the cornet, stir the remaining mass in the bowl vigorously until smooth.

For fills, draw a contour with our basic icing, after the contour has dried, fill it with a pouring icing.

To prepare
filling icing

we take our basic icing, put it in another bowl and dilute it with cold (!) water (not lemon juice) to such a consistency, when after holding a sharp knife through our diluted icing, the trace from it will completely disappear and dissolve until we count to 10 at a calm pace, as in seconds. It's called 10-second icing.
The disappearance of the trail must be looked at carefully from different lighting angles. If the icing is thick, then you will not get a smooth and even surface, if it is liquid, then it will flow beyond the contours and there will be dips, and not a smooth surface.
It is better to dry the fill for at least the first 3 hours under incandescent lamps. That is, put on the table and the table lamp on top, you do not need to lower it very low. If there is no lamp, then it does not matter, it will dry out and so, only longer and there will be no such pronounced mother-of-pearl shine.
You can store icing in an airtight container wrapped in a damp towel and bag for up to a week.
The less air there is between the icing and the container lid, the better the icing will remain. Before re-use, "stale" icing should be whipped with a mixer with a small 1-2-3 tablespoons of powder, since it liquefies in storage.

Good luck to everyone and try the right recipes right away for the best results. Check out the topic Decorating gingerbread and cookies. There is a lot of useful information, but as far as information about icing is concerned, look for the Eddie Spence recipe in the title!

There is no more detail. Good luck! You never know what you can do till you try.

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