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The small round pryaniki were a popular sweet pastry in the Soviet Union. They were quickly bought in the store and served with tea. Children snacked on them between meals. Here I will show you 10 different recipes for Soviet pryaniki that you can make yourself at home.
Simply click on the respective title, the respective picture or the respective link “To the recipe” below and you will be taken to the desired recipe.
What are Soviet pryaniki?
In addition to the traditional Russian pryaniki, such as the Tula pryanik, the Pokrovsky pryanik or the kozuli, during the Soviet era there were ordinary small pryaniki in various flavors. They were mainly round in shape and covered with sugar icing that looked like white spots.
Peppermint pryaniki and chocolate pryaniki, among others, were very popular. On the other hand, the “Detskie” pryaniki and the fruit pryaniki remained less well-known.
The pryaniki were produced according to GOST (State Standard) recipes. They were part of the assortment in Soviet grocery stores, bakeries and canteens, alongside the tvorog korzhiki, the shortcrust rings with peanuts and the eclairs. At home, pryaniki were an essential part of any tea party.
Soviet pryaniki today
The pryaniki of yesteryear can still be found in Russia and other countries of the former Soviet Union. However, their recipe has changed, similar to that of the syrki and the flourless oatmeal cookies.
The pryaniki now consist of more than just natural ingredients. Various additives have been added to them.
With my recipes, you can easily make Soviet pryaniki at home, just like the piroshki. You will know which ingredients are in them.
Sugar icing for Soviet pryaniki
Traditionally, Soviet pryaniki were coated with a sugar icing that was boiled down to the required temperature beforehand. It consisted of water and sugar.
You will need a kitchen thermometer to make this sugar icing at home so that it turns white after drying on the pryaniki. Boil it up to 230 °F (110 °C) and let it cool down to around 167 °F – 176 °F (75 °C – 80 °C).
If you brush the pryaniki immediately with the hot icing without allowing it to cool briefly, it may not turn white after drying. If, on the other hand, you leave it to cool too much, it will become crumbly when applied. It is therefore very important to adhere to the specified temperature.
Homemade pryaniki are often prepared with royal icing. You can make it, for example, as in the recipe for the gingerbread cookies.
Long shelf life
Homemade pryaniki stay fresh and delicious for a long time. This is mainly thanks to the sugar icing.
Allow the icing to dry thoroughly after application. Only then wrap the pryaniki airtight and store them at room temperature.
Ideal as a gift
Soviet pryaniki make a delicious homemade gift from the kitchen, just like the fancy cookies. Depending on the variety, you can give them as a gift for any occasion.
The caramel pryaniki and the honey pryaniki, for example, make an ideal Christmas gift. The peppermint pryaniki, on the other hand, make a great gift for a summer party.
Pryaniki with sour cream
The dough for these pryaniki is prepared with sour cream. This gives them a heavenly fluffy consistency.
What’s more, the pryaniki with sour cream taste even more delicious over the next few days than they do straight after baking. You can therefore make them in advance and keep them for a long time.
Pryaniki “Nezhenka”
The pryaniki “Nezhenka” got their name because of their consistency. They taste incredibly tender and moist. What’s more, they stay fresh and tasty for a long time.
They owe this special taste to the way they are prepared. The pryaniki dough is made with boiling milk.
Chocolate pryaniki
The chocolate pryaniki are still one of the most popular pryaniki varieties. No wonder, because they taste soft, chocolaty and incredibly delicious.
The chocolate flavor is provided by cocoa powder in the pryaniki dough. It is important to use good quality unsweetened baking cocoa.
Caramel pryaniki
The dough for these pryaniki contains caramelized sugar. It is also refined with various winter spices.
This makes the caramel pryaniki ideal for the Advent season. They taste spicy sweet and are very aromatic.
Peppermint pryaniki
One of the most famous Soviet pryaniki varieties is the peppermint pryaniki. They now contain flavorings and other additives.
According to my recipe, however, you make the peppermint pryaniki with fresh mint and no additives. This gives them an irresistible aroma and an exotic green color.
Fruit pryaniki
The fruit pryaniki from the Soviet era are now a rarity. Hardly anyone remembers this delicious treat.
The dough contains a fruity jam and a sweet spice. You can experiment with the two ingredients and create pryaniki with a new flavor every time.
Farmer’s cheese pryaniki
The dough for these pryaniki is prepared with Russian farmer’s cheese. This gives them a heavenly fluffy and moist consistency.
You can make the tvorog for the recipe at home beforehand. However, many German supermarkets now also sell it.
Vegan pryaniki with lemon
These pryaniki contain only purely plant-based ingredients. They taste incredibly tender and light.
I have refined the dough with lemon zest. This gives the vegan pryaniki a slightly refreshing and aromatic note. You can also use orange and lime zest, various herbs and spices instead.
Honey pryaniki
Honey and cinnamon make these pryaniki particularly aromatic and spicy sweet. They are an ideal pastry for the Christmas season.
Use good quality, fragrant and delicious honey for the recipe. The taste of the honey pryaniki depends on it.
“Detskie” pryaniki
The “Detskie” pryaniki, which translates as “kids” pryaniki, had a special feature that made them taste different every time. They were made from the leftovers of Soviet tartlets and cakes.
Various sweet spices make the “Detskie” pryaniki very aromatic. They also do without the classic sugar icing and have a rectangular shape.
Have you tried one or more of the recipes for Soviet pryaniki? I look forward to your results and your comments below.
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