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Honey pryaniki recipe
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Honey pryaniki

The honey pryaniki are fragrant and tasty. They are particularly aromatic and spicy sweet. The dough for them is prepared with honey and cinnamon. This makes the honey pryaniki ideal especially for Christmas. In addition, the Russian gingerbread cookies with honey are easy and quick to make with this recipe.
Course Dessert
Cuisine Russian
Prep Time 30 minutes
Cook Time 25 minutes
Servings 19 pryaniki

Equipment

  • kitchen thermometer

Ingredients

  • 100 g honey
  • 130 g sugar
  • 60 g butter
  • 80 ml water
  • approx. 470 g flour
  • 7 g baking soda (sodium bicarbonate)
  • 1 tsp cinnamon
  • 1 pinch of salt
  • flour for the work surface

for the sugar icing

  • 100 g sugar
  • 50 ml water

Instructions

  • Put honey, sugar, water, cinnamon and salt in a small saucepan and heat (do not boil!) it over low heat, stirring until the sugar has dissolved.
  • Take the honey mixture off the heat, immediately add butter cut into pieces and stir until the butter is melted.
  • Mix flour with baking soda, add it in batches to the honey mixture and knead it briefly and briskly to form a very soft, slightly sticky dough.
  • Roll out the dough on a floured work surface to a thickness of about 1 cm, cut out round cookies and spread them on a baking tray lined with baking paper.
  • Bake the honey pryaniki in a preheated oven at 180 °C top and bottom heat 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.
  • Now let the sugar icing boil over medium heat, without stirring it, until it reaches 110 °C.

Coating the honey pryaniki with the sugar icing

  • Put the honey pryaniki in a sealable glass jar, pour the hot sugar icing over them (be careful – very hot!), seal the jar and shake it so that the sugar icing spreads over the pryaniki. You can also take a small glass jar and pour the honey pryaniki and the sugar icing in portions. You must do this quickly, as the icing will thicken quickly as it cools.
  • Spread the honey pryaniki in the sugar icing on an oven rack and let them dry.

Notes

  • You can omit cinnamon or adjust its amount to taste.
  • The specified amount of flour may vary. Therefore, in portions, add only enough flour to the honey mixture until a very soft, slightly sticky dough is formed.
  • Knead the honey dough only briefly until it reaches a homogeneous consistency.
  • Do not roll out the dough too thin, at least 1 cm thick.
  • Do not bake the honey pryaniki longer than necessary. Use a toothpick to check if they are baked.
  • The drying time of the honey pryaniki is not included in the preparation time.
  • Note the detailed tips and tricks for making the honey pryaniki at the top of the post.