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These pryaniki have a slightly fruity and spicy sweet note. The dough contains apple jam and is refined with star anise. The Soviet fruit pryaniki are easy to make with ordinary ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Forgotten pryaniki from the Soviet era
While the peppermint pryaniki and the chocolate pryaniki are still very popular in the countries of the former Soviet Union, the fruit pryaniki from that time have almost been forgotten. With this recipe, however, you can make them yourself at home. They taste incredibly delicious – slightly fruity and spicy.
Fruit pryaniki with apple jam
The dough for the Soviet fruit pryaniki is prepared with a jam. I have used apple jam.
Alternatively, you can try the recipe with a different jam. For example, use homemade apricot jam or strawberry jam.
Star anise or other spices
I have seasoned the pryaniki dough with ground star anise. It combines very well with the fruity apple jam.
You can also use cinnamon instead, as for the caramel pryaniki, the honey pryaniki or the “Detskie” pryaniki. The fruit pryaniki also taste delicious with a mixture of different spices.
These pryaniki are
- loose,
- slightly fruity,
- spicy,
- soft,
- heavenly delicious,
- aromatic,
- with apple jam,
- with star anise,
- long shelf life,
- quick and easy to make,
- ideal for Christmas,
- delicious all year round,
- perfect as a gift,
- forgotten pastry of Soviet cuisine.
How to make fruit pryaniki: tips and tricks
- You can try the recipe with a different jam instead of apple jam.
- Other sweet spices can also be used in addition to or instead of star anise.
- The amount of flour specified in the recipe may vary. The dough must never be too firm. Otherwise the fruit pryaniki could taste dry.
- Use a kitchen thermometer to ensure that the sugar glaze turns out well.
Did you make the Soviet fruit pryaniki using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other pryaniki recipes:
- Farmer’s cheese pryaniki – heavenly fluffy and tender
- Pryaniki with sour cream – very simple recipe for fluffy pastry
- Pryaniki “Nezhenka” – heavenly tender and fluffy
Fruit pryaniki with apple jam
Ingredients
- 100 g apple jam
- 100 g sour cream
- 100 g butter
- 230 g sugar
- 1 egg
- approx. 580 g flour
- 5 g baking powder
- 3 g baking soda
- 1/3 tsp ground star anise
- 1 pinch of ground vanilla bean
- 1/3 tsp salt
- flour for the work surface
for the icing
- 120 g sugar
- 45 ml water
- 3 - 4 drops of lemon juice
Instructions
- Melt butter and leave to cool to lukewarm or room warm.
- Whisk egg with salt.
- Add apple jam, sour cream, sugar, star anise, vanilla and the melted butter and mix to a homogeneous mixture.
- Mix flour with baking powder and baking soda.
- Add the flour mixture in portions to the apple jam mixture and knead into a soft dough.
- Cover the pryaniki dough and leave to rest at room temperature for 10 minutes.
- Roll out the dough on a floured work surface to a thickness of approx. 1 cm and cut out circles using a round cookie cutter or a drinking glass.
- Spread the pastries well apart on a baking tray lined with baking paper and bake in a preheated oven at 356 °F (180 °C) for approx. 12 minutes.
- Spread the remaining pastries on a second baking tray and bake them in the same way immediately after the first portion.
- Leave all the fruit pryaniki to cool.
Preparation of the icing
- Put sugar and water in a small saucepan and bring to the boil over a medium heat, stirring constantly so that the sugar dissolves.
- Add lemon juice and stir briefly.
- Leave the icing to boil over a medium heat until it reaches 230 °F (110 °C) (use a kitchen thermometer) without stirring.
- Remove the icing from the heat and leave to cool to approx. 167 °F (75 °C) for 7 - 10 minutes.
Coating the fruit 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 fruit pryaniki on baking paper and allow the icing to dry until it turns white.
Notes
- You can try the recipe with a different jam instead of apple jam.
- Other sweet spices can also be used in addition to or instead of star anise.
- The amount of flour specified may vary. The dough must never be too firm. Otherwise the fruit pryaniki could taste dry.
- Use a kitchen thermometer to ensure that the sugar glaze turns out well.
- See the detailed tips and tricks for making the Soviet fruit pryaniki at the top of the article.
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