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Pryaniki with sour cream – very simple recipe for fluffy pastry
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Pryaniki with sour cream

The pryaniki with sour cream have an incredibly fluffy consistency. 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 this recipe with ordinary ingredients.
Course Dessert
Cuisine Russian
Prep Time 30 minutes
Cook Time 25 minutes
Servings 25 pryaniki

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 icing

  • 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 356 °F (180 °C) for about 15 minutes and let them cool.

Preparation of the sugar icing

  • 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 230 °F (110 °C).
  • Remove the icing from the heat and leave to cool to approx. 167 °F - 176 °F (75 °C - 80 °C) for 7 - 10 minutes.

Coating the pryaniki with the sugar 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 sour cream pryaniki on baking paper and allow the icing to 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.