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These pryaniki with tvorog are airy, light and so delicious. They stay fresh for a long time and are easy to make. The Russian gingerbread cookies are ideal for dessert with a cup of tea, for snacking between meals or to take with you on the go. You can find a detailed farmer’s cheese pryaniki recipe with the exact quantities and step-by-step instructions below.
So fluffy thanks to tvorog dough
The dough for these pryaniki contains a generous portion of Russian farmer’s cheese tvorog, similar to the dough for the ponchiki. This makes them taste much fluffier than the caramel pryaniki, for example.
The farmer’s cheese pryaniki are incredibly soft and tender. They practically melt in your mouth after every bite. It is similar with the goose feet cookies.
Alternatives to farmer’s cheese
I have used tvorog for the pryaniki in my recipe, just as I did for the tvoroshniki and the “Palchiki”. As Russian farmer’s cheese has a fairly dry consistency, you don’t need as much flour for the dough. This makes the pryaniki very light and airy.
You can easy make your own farmer’s cheese.
Alternatives to tvorog include cottage cheese and ricotta, just like for the vatrushka. You should drain off the excess liquid.
How to shape farmer’s cheese pryaniki?
I made not-too-small balls from the farmer’s cheese dough and then flattened them a little, similar to the jam cookie recipe. Each piece of dough weighed about 60 g. And it was then formed into a flat circle about 1 cm – 1.5 cm thick.
However, you can make the farmer’s cheese pryaniki in the same way as the pryaniki “Nezhenka” or the pryaniki with sour cream, for example. To do this, roll out the dough to a thickness of 1 cm – 1.5 cm and cut out circles using a drinking glass or a round cookie cutter.
It is important that you do not roll out the farmer’s cheese dough too thinly. Each pryanik must also not be too small. It should definitely be much larger than normal cookies, such as the lemon crinkle cookies or the coconut cookies. This makes the tvorog pryaniki taste really fluffy and soft later on.
These pryaniki are
- very fluffy,
- soft,
- tender,
- moderately sweet,
- heavenly delicious,
- aromatic,
- long shelf life,
- with farmer’s cheese dough,
- quick and easy to make,
- ideal for a tea party or for snacking in between,
- perfect to take away,
- popular gingerbread cookies in Russian cuisine.
How to make tvorog pryaniki: tips and tricks
- Instead of farmer’s cheese, you can use cottage cheese or ricotta. Read more about this in the article above.
- The amount of flour specified in the recipe may vary. Add as much flour mixture to the farmer’s cheese mixture in portions until you have a soft, somewhat sticky dough.
- Do not form pryaniki that are too small or too flat. This makes them taste the fluffiest.
- Depending on the size of your pryaniki, the baking time specified in the recipe may vary.
- Do not bake the Russian gingerbread cookies with tvorog for longer than necessary. Test with a skewer to check whether they are done baking.
Did you make the farmer’s cheese 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 these pryaniki recipes too:
- Tula pryanik – recipe for popular Russian stamped gingerbread
- Honey pryaniki – popular Russian gingerbread cookies with honey
- Vegan pryaniki recipe – so fluffy, with lemon
Farmer’s cheese pryaniki
Ingredients
- 300 g farmer’s cheese
- 200 g sugar
- 80 ml milk
- 80 ml vegetable oil
- 1 egg
- approx. 500 g flour
- 8 g baking soda (sodium bicarbonate)
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the sugar icing
- 150 g sugar
- 75 ml water
Instructions
Preparation of the dough
- Place farmer’s cheese and egg in a mixing bowl and mash with a fork to a fine paste.
- Add sugar, milk, vegetable oil, vanilla and salt and mix.
- Mix flour with baking soda.
- Add the flour mixture to the farmer’s cheese mixture in batches and knead briefly to form a soft, only slightly sticky dough.
- Cover the farmer’s cheese dough and leave to rest at room temperature for 15 minutes.
- Shape the dough into balls that are not too small (60 g each in my case), flatten them slightly and place them on a baking sheet lined with baking paper with plenty of space between them.
- Bake the farmer’s cheese pryaniki 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 syrup 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 farmer’s cheese 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 farmer’s cheese pryaniki on baking paper and allow the icing to dry.
Notes
- Instead of farmer’s cheese, you can use cottage cheese or ricotta. Read more about this in the article above.
- The amount of flour specified may vary. Add as much flour mixture to the farmer’s cheese mixture in portions until you have a soft, somewhat sticky dough.
- Do not form pryaniki that are too small or too flat. This makes them taste the fluffiest.
- Depending on the size of your pryaniki, the baking time specified may vary.
- Do not bake the Russian gingerbread cookies with tvorog for longer than necessary. Test with a skewer to check whether they are done baking.
- See the detailed tips and tricks for making the farmer’s cheese pryaniki at the top of the article.
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