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The “Kids'” pryaniki taste spicy sweet and are very aromatic. They were made in the Soviet Union with cake leftovers, which made them unique and always different in taste. In the meantime, they have almost been forgotten. You can find a detailed “Detskie” pryaniki recipe with the exact quantities and step-by-step instructions below.
What are “Detskie” pryaniki?
“Detskie” pryaniki are gingerbread cookies that were produced in the Soviet Union according to the GOST (State Standard) recipe, just like the sweet sour cream flatbread, the almond cookies or the 9 kopeck buns. Bakeries, pastry shops and grocery stores then offered them for sale. The special feature of these gingerbread cookies was that various cake base, cake or tartlet leftovers were mixed into the dough.
“Detskie” translates from Russian as “for kids” or “kids'”. It is no longer known why the pryaniki were given this name.
One recipe – several flavors
Even though there is a standard recipe for the “Detskie” pryaniki, they are given a different flavor each time. It depends on the leftover cake base used. So you can experiment and make the gingerbread cookies with all kinds of flavors.
Which cake leftovers for “Detskie” pryaniki?
In the Soviet Union, leftover cake bases, cakes and mini cakes were used for the “Detskie” pryaniki recipe. These were, for example, the cake “Skazka”, the Leningradsky cake, the cake “Podarochnyi”, the Kiev cake, the Prague cake, which were so popular at the time. The famous kartoshka cake was made in a similar way in Soviet pastry shops from various sponge cake leftovers.
I used the sponge cake leftovers from the nut cake “Belochka” and the mini nut cakes “Belochka” for the recipe. That’s why my “Detskie” pryaniki contain small pieces of nuts and have a slightly nutty taste. They are also delicious with the honey bases from the Russian medovik cake.
You can just as easily use various pound cake leftovers. Whole pieces of layer cakes or mini cream cakes left over after a party, for example, are also suitable for making the “Kids'” pryaniki. In this case, leave butter out of the recipe. This is because layer cakes usually already contain a creamy filling.
Sweet spices to taste
You can add any spices you like to the dough for the “Detskie” pryaniki. I have used cinnamon, ginger, vanilla and nutmeg. Cardamom, ground cloves or lemon zest are also suitable, just like for the Piernik Staropolski.
These gingerbread cookies are
- spicy sweet,
- fluffy,
- tender,
- delicious,
- aromatic,
- always different in taste,
- quick and easy to make,
- ideal for the Advent season,
- forgotten pastry of Soviet cuisine.
How to make “Detskie” pryaniki: tips and tricks
- Use any sweet spices for the pryaniki dough.
- You can adjust the amount of sugar to taste.
- If you are using leftover layer cakes or mini cakes with a cream or filling, you can omit butter from the recipe.
- The amount of flour specified for the dough can vary greatly. It mainly depends on how dry your cake base and cake leftovers are.
- Do not bake the gingerbread cookies for longer than necessary, otherwise they could taste dry. Do a stick test to check whether they are ready.
- The “Kids'” pryaniki taste best the next day. Once they have cooled well, store them in an airtight container at room temperature.
Did you make the “Detskie” pryaniki using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other pryaniki recipes:
- Pokrovsky pryanik – how to make the famous gingerbread
- Caramel pryaniki – with aromatic spices
- Tula pryanik – recipe for popular Russian stamped gingerbread
"Detskie" pryaniki
Ingredients
- 150 g cake base leftovers as desired
- 100 g sugar
- 1 egg
- 50 ml hot water
- 20 g butter room warm
- 1 tbsp molasses
- approx. 230 g flour
- 6 g baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1 pinch of ground vanilla bean
- 1 pinch of grated nutmeg
- flour for the work surface
for coating
- 1 tbsp strong black tea
Instructions
- Dissolve sugar in hot water and allow the sugar syrup to cool to lukewarm.
- Finely crumble cake base leftovers.
- Mix 150 g flour with baking powder and the cake crumbs.
- Add softened butter, egg, molasses, cinnamon, ginger powder, vanilla and nutmeg to the sugar syrup and mix to a homogeneous mixture.
- Add the flour mixture and mix to form a sticky dough.
- Gradually add the remaining flour and knead into a soft, slightly sticky dough.
- Roll out the dough on a well-floured work surface to a thickness of approx. 0.8 - 1 cm and cut into rectangular pryaniki (in my case 8.5 cm x 4.5 cm each).
- Spread the pryaniki well apart on a baking tray lined with baking paper, brush them with black tea and draw stripes on them with a fork.
- Bake the "Detskie" pryaniki in a preheated oven at 392 °F (200 °C) for approx. 10 minutes.
Notes
- Use any sweet spices for the pryaniki dough.
- You can adjust the amount of sugar to taste.
- If you are using leftover layer cakes or mini cakes with a cream or filling, you can omit butter from the recipe.
- The amount of flour specified for the dough can vary greatly. It mainly depends on how dry your cake base and cake leftovers are.
- Do not bake the gingerbread cookies for longer than necessary, otherwise they could taste dry. Do a stick test to check whether they are ready.
- The "Kids'" pryaniki taste best the next day. Once they have cooled well, store them in an airtight container at room temperature.
- See the detailed tips and tricks for making the "Detskie" pryaniki at the top of the article.
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