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An incredibly fluffy consistency have these sour cream pryaniki. Every day they taste even more delicious than right after baking and stay fresh for a long time. The Russian gingerbread cookies are perfect for coffee, tea, snacking in between or even as a gift. They are very easy and quick to make with ordinary ingredients. You can find a detailed pryaniki with sour cream recipe with exact quantities and step-by-step instructions here at the very bottom.
Heavenly fluffy thanks to sour cream
The dough for these pryaniki is prepared with sour cream. This makes them taste heavenly fluffy. In addition, the Russian gingerbread cookies are incredibly tender and not too sweet.
Every day even more delicious
The pryaniki with sour cream will be even more delicious in the next few days than right after baking. Store them in an airtight container, for example in a lunch box, at room temperature. This will prevent them from drying out and make them even fluffier and more tender in taste.
Enhance the taste
If you feel like it, you can spice up the taste of the classic pryaniki with sour cream. Refine the dough with sweet spices. Or add lemon zest for more flavor.
Do not roll out too thin, do not bake too long
To prevent your pryaniki with sour cream from tasting dry after baking, you should not roll out the dough too thinly. It should be at least one centimeter thick. It could also be a few millimeters more.
It is equally important not to bake the Russian gingerbread cookies with sour cream longer than necessary. They should not dry out in the oven so that they taste soft and fluffy. After baking, they have a very light color.
You can check if the pryaniki are baked with a toothpick. To do this, insert a toothpick into the center of one of the gingerbread cookies. If it comes out clean, you can take the pryaniki out of the oven. If the toothpick remains smeared in the dough, you will have to bake them some more.
These pryaniki with sour cream are
- fluffy,
- tender,
- not too sweet,
- heavenly delicious,
- aromatic,
- easy and quick to make,
- long shelf life,
- perfect with coffee, tea, for snacking in between,
- ideal as Christmas pastry,
- popular cookies of the Russian cuisine.
Simple pryaniki with sour cream recipe
This recipe is probably the simplest among all pryaniki recipes. You just have to mix all the liquid ingredients, mix the dry ingredients and then knead the two masses into a dough. You roll out the dough, cut out circles from it and bake them.
The sugar syrup is also easy to make. But here it is important to use a kitchen thermometer. Because only when the sugar syrup has been cooked to the right temperature, the pastry will later get its typical color – white-spotted glaze.
How to make pryaniki with sour cream: tips and tricks
- You can adjust the amount of sugar for the dough according to your taste. With the amount of sugar given here in the recipe, the pastry will not taste too sweet.
- The amount of flour given in the recipe may vary. Therefore, add flour in batches until the dough has a soft, slightly sticky consistency. It should not be too firm or dry.
- Do not knead the dough too long, but only until it has a homogeneous consistency.
- Do not roll the dough too thin, no thinner than 1 cm. Pastry that is too thin may taste dry.
- Do not bake the Russian gingerbread cookies with sour cream longer than necessary so that they taste fluffy. After baking, they will have a light color. Check with a toothpick to see if they are done baking.
- Depending on the size of your gingerbread cookies, the baking time given in the recipe may vary.
- The temperature of the sugar syrup to which it must be cooked is very important. Therefore, use a kitchen thermometer to measure it.
- The Russian gingerbread cookies stay fresh for quite a long time. Store them in an airtight container in a place that is not too warm.
Video for the pryaniki with sour cream recipe
By the way, on my Youtube channel you can find a short video for the pryaniki with sour cream. There you can watch exactly how to make them yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the pryaniki with sour cream according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Russian pastry.
Looking for more pryaniki recipes? Try also:
Pryaniki with sour cream
Equipment
- kitchen thermometer
Ingredients
- 200 g sour cream
- 200 g sugar
- 1 egg
- 30 ml vegetable oil
- 8 g baking soda (sodium carbonate)
- approx. 530 g flour
- 8 g vanilla sugar
- 1 pinch of salt
- flour for the work surface
for the sugar syrup
- 100 g sugar
- 50 ml water
Instructions
- Mix sour cream, sugar, egg, vegetable oil, vanilla sugar and salt until homogeneous.
- Mix flour with baking soda.
- Add the dry flour mixture in portions to the sour cream mixture and knead briefly to form a soft, slightly sticky dough.
- Roll out the dough on a floured work surface to a thickness of about 1 cm, cut out circles from it and spread them on a baking tray lined with baking paper.
- Bake the pryaniki in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let them cool.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring so that the sugar dissolves before it boils.
- Let the sugar syrup boil over medium heat, without stirring it, until it reaches 110 °C.
Coating the pryaniki with the sugar syrup
- Put the pryaniki in a sealable glass jar, pour the hot sugar syrup over them (be careful – very hot!), seal the jar and shake it so that the sugar syrup spreads over the pryaniki. You can also use a small glass jar and pour the pryaniki and sugar syrup in portions. You must do this quickly, as the syrup will thicken quickly as it cools.
- Spread the pryaniki in the sugar syrup on an oven rack and let them dry.
Notes
- You can adjust the amount of sugar for the dough according to your taste.
- The amount of flour given may vary. Therefore, add flour in batches only until the dough has a soft, slightly sticky consistency. It should not be too firm or dry.
- Do not knead the dough too long, but only until it has a homogeneous consistency.
- Do not roll out the dough too thin, no thinner than 1 cm. Pastry that is too thin may taste dry.
- Do not bake the Russian gingerbread cookies with sour cream longer than necessary so that they taste fluffy. After baking, they will have a light color. Use a toothpick to check if they are done baking.
- The temperature of the sugar syrup, to which it must be cooked, is very important. Therefore use a kitchen thermometer to measure it.
- Note the detailed tips and tricks for making the pryaniki with sour cream at the top of the post.