Peppermint pryaniki
The pryaniki with mint flavor are heavenly fluffy, fresh and aromatic. They are made from fresh peppermint and therefore have an unusual color. You can easily make the peppermint pryaniki at home with this recipe using ordinary ingredients.
Servings 20 pryaniki
Ingredients
- 20 g fresh peppermint leaves
- 250 ml milk
- 200 g sugar
- 1 egg
- 50 ml vegetable oil
- 125 + approx. 395 g flour
- 15 g baking powder
- 1 pinch of salt
- flour for the work surface
for the sugar icing
- 150 g sugar
- 75 ml water
Instructions
- Put milk and peppermint leaves in a blender, blend until smooth and pour through a fine sieve.
- Mix 125 g flour, sugar and salt in a mixing bowl.
- Pour the peppermint milk into a saucepan and bring to a boil very briefly.
- Pour the hot peppermint milk into the mixing bowl with the flour mixture, mix thoroughly with a whisk to form a homogeneous mixture and leave to cool to lukewarm.
- Add vegetable oil and egg to the peppermint mixture and stir to combine.
- Mix the remaining flour with baking powder.
- Add the flour mixture in portions to the liquid peppermint mixture and knead briefly to form a soft, slightly sticky dough.
- Cover the dough and leave to rest at room temperature for 20 minutes.
- Roll out the dough on a well-floured work surface to a thickness of approx. 1 cm - 1.5 cm and cut out round cookies.
- Spread the peppermint pryaniki on a baking sheet lined with baking paper, bake in a preheated oven at 356 °F (180 °C) for approx. 15 - 20 minutes and leave to cool.
Preparation of the sugar icing
- Put sugar and water in a small saucepan and bring to a boil over a medium heat, stirring constantly so that the sugar dissolves before the syrup boils.
- Leave the sugar icing to boil over a medium heat without stirring until it reaches 230 °F (110 °C).
- Remove the sugar icing from the heat and leave to cool to 158 °F - 176 °F (70 °C - 80 °C) for approx. 7 - 10 minutes.
Coating the peppermint pryaniki with the sugar icing
- Place a few pryaniki on a flat plate and drizzle them with the sugar icing. Rub the sugar icing quickly onto the pryaniki with your hands as soon as it is no longer too hot.
- Spread the peppermint pryaniki in the sugar icing on a sheet of baking paper.
- Repeat the process quickly with the rest of the pryaniki and the remaining sugar icing.
- Leave the peppermint pryaniki with the sugar icing to dry.
Notes
- Depending on how pronounced you want the mint flavor in your pastry, you can use more or less peppermint leaves.
- As an alternative to fresh mint, you can use food-grade peppermint oil.
- The amount of flour specified may vary. Only add enough of the last portion of flour to the peppermint mixture until you have a soft, slightly sticky dough.
- Do not roll out the dough too thinly, but at least 1 cm thick, so that your peppermint pryaniki do not become too flat. Otherwise they could taste dry.
- Depending on the size of your pryaniki with mint flavor, the baking time specified may vary.
- Do not bake the pryaniki longer than necessary to ensure they taste moist. Test them with a skewer to check whether they are done baking.
- Take note of the detailed tips and tricks for making the peppermint pryaniki at the top of the article.