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These pryaniki with cocoa are chocolatey, fluffy and soft. You can easily make them at home using ordinary ingredients. They taste delicious all year round. You can find a detailed chocolate pryaniki recipe with the exact quantities and step-by-step instructions below.
Homemade instead of bought
Although you can buy pryaniki with chocolate flavor, just like the Bird’s milk sweets and the halva with sunflower seeds, in any Russian store and in some German supermarkets, they taste much better if you make them at home. You will also know what ingredients are in them. You can adjust the amount of sugar and cocoa to taste.
Adjust the amount of cocoa powder
Depending on how chocolaty you like your pryaniki, you can use a little more or less cocoa powder, just like for the kartoshka made from cookies. Only use unsweetened baking cocoa with no additives. After all, this ingredient is the most important in the recipe and determines the taste of the gingerbread cookies.
How to serve and store chocolate pryaniki?
You can enjoy the pryaniki with chocolate flavor at any time of year. They are ideal for dessert after a meal with a cup of tea or coffee, similar to the Napoleon puff pastry slices and the nut rogaliki.
They are also perfect for snacking between meals. You can also easily take the chocolate pryaniki with you on the go.
Once the sugar icing has dried well, which can take up to 24 hours, pack the cookies in an airtight container. Just like the honey walnut gingerbread, the chocolate pryaniki stay fresh and fluffy for a long time thanks to the icing. Store them at room temperature.
These pryaniki are
- chocolaty,
- fluffy,
- soft,
- tender,
- moderately sweet,
- incredibly tasty,
- aromatic,
- long shelf life,
- more delicious than those from the supermarket,
- quick and easy to make,
- ideal for a tea party, for snacking between meals or to take with you on the go,
- popular gingerbread cookies of Russian cuisine.
How to make chocolate pryaniki: tips and tricks
- Only use unsweetened baking cocoa without additives for the recipe.
- You can adjust the amount of cocoa powder slightly, depending on how chocolaty you like your pryaniki.
- The amount of flour specified in the recipe may vary. Only add enough of the last portion of flour to the chocolate mixture until you have a soft, sticky dough.
- Do not roll out the dough too thinly so that your chocolate pryaniki do not become too flat. They should be at least 1 cm thick before baking.
- Depending on the size of your pryaniki with chocolate flavor, the baking time specified in the recipe may vary.
- Do not bake the pryaniki longer than necessary. Do a stick test to check whether they are done baking.
Did you make the chocolate pryaniki using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and tasted.
Try these pryaniki recipes too:
- Farmer’s cheese pryaniki – heavenly fluffy and tender
- Caramel pryaniki – with aromatic spices
- Pryaniki with sour cream – very simple recipe for fluffy pastry
Chocolate pryaniki
Ingredients
- 250 ml milk
- 200 g sugar
- 1 egg
- 40 g cocoa powder
- 40 ml vegetable oil
- approx. 530 g flour
- 15 g baking powder
- 1 pinch of salt
- flour for the work surface
for the sugar icing
- 150 g sugar
- 75 ml water
Instructions
- Mix milk, sugar, egg, vegetable oil and salt to form a homogeneous mixture.
- Mix 200 g flour, cocoa powder and baking powder.
- Add the flour mixture to the milk mixture and stir.
- Now add the remaining flour in portions and knead into a soft, sticky dough.
- Cover the dough and leave to rest at room temperature for 15 minutes.
- Roll out the dough on a well-floured work surface to a thickness of approx. 1 cm and cut out round cookies.
- Spread the chocolate pryaniki out on a baking sheet lined with baking paper, bake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the sugar icing
- Put sugar and water in a small saucepan and bring to a boil over a medium heat, stirring constantly, so that the sugar dissolves before the syrup boils.
- Leave the sugar icing to boil over a medium heat without stirring until it reaches 230 °F (110 °C).
- Remove the sugar icing from the heat and leave to cool to 167 °F - 176 °F (75 °C - 80 °C) for approx. 7 - 10 minutes.
Coating the chocolate pryaniki with the icing
- Dip a kitchen brush briefly into the icing again and again and rub it quickly but vigorously over the surface of each pryanik in turn (be careful, it's hot).
- Spread the chocolate pryaniki on baking paper and allow the icing to dry.
Notes
- Only use unsweetened baking cocoa without additives.
- You can adjust the amount of cocoa powder slightly, depending on how chocolaty you like your pryaniki.
- The amount of flour specified may vary. Only add enough of the last portion of flour to the chocolate mixture until you have a soft, sticky dough.
- Do not roll out the dough too thinly so that your chocolate pryaniki do not become too flat. They should be at least 1 cm thick before baking.
- Depending on the size of your pryaniki with chocolate flavor, the baking time specified may vary.
- Do not bake the pryaniki longer than necessary. Do a stick test to check whether they are done baking.
- The time for cooling the chocolate pryaniki and the sugar icing is not included in the preparation time.
- Note the detailed tips and tricks for making the chocolate pryaniki at the top of the article.
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