flipHoney and Spice Pryaniki for the Journey
Honey and Spice Pryaniki for the Journey
Why this dish? In 1787, Catherine undertook a lavish and endless journey to the newly conquered Crimea, by sleigh and relay stations. Honey pryaniki, which keep for weeks and withstand cold, were the quintessential travel sweets for long Russian journeys.
Small honey and rye gingerbreads, flavored with cinnamon, clove, and zest: dense, moist, they defy time and cold. The comforting sweetness of long sleigh stages.
One does not cross my empire in a day — it takes weeks of sleighs and relays, and something to sweeten the boredom of the white steppes. These honey pryaniki, my people fill caskets with them: cold does not spoil them, and the longer they wait, the softer they become. Bind your dough with warm honey, perfume it with clove and cinnamon, and let it rest a whole day — patience, you see, is the first virtue of one who would reign as of one who would bake well.
- •Honey — a good pot (sugar and binder)
- •Rye and wheat flour — enough to form dough (base)
- •Cinnamon, clove, dried ginger — a pinch of each (spices)
- •Orange or lemon zest — a little (flavor)
- •Egg — one or two (binder)
Honey and Spice Pryaniki for the Journey
Small honey and rye gingerbreads, flavored with cinnamon, clove, and zest: dense, moist, they defy time and cold. The comforting sweetness of long sleigh stages.
Why this dish? In 1787, Catherine undertook a lavish and endless journey to the newly conquered Crimea, by sleigh and relay stations. Honey pryaniki, which keep for weeks and withstand cold, were the quintessential travel sweets for long Russian journeys.
One does not cross my empire in a day — it takes weeks of sleighs and relays, and something to sweeten the boredom of the white steppes. These honey pryaniki, my people fill caskets with them: cold does not spoil them, and the longer they wait, the softer they become. Bind your dough with warm honey, perfume it with clove and cinnamon, and let it rest a whole day — patience, you see, is the first virtue of one who would reign as of one who would bake well.
Ingredients (period version)
- Honey — a good pot (sugar and binder)
- Rye and wheat flour — enough to form dough (base)
- Cinnamon, clove, dried ginger — a pinch of each (spices)
- Orange or lemon zest — a little (flavor)
- Egg — one or two (binder)
Ingredients
- Honey — 250 g (sugar and binder)
- Rye flour — 150 g (dense base)
- Wheat flour — 200 g (structure)
- Ground cinnamon/clove/ginger mix — 2 tsp (spices)
- Orange zest — 1 (flavor)
- Egg — 1 (binder)
- Baking soda — 1 tsp (leavening)
Method
- Warm the honey without boiling, dissolve the spices and zest in it, let cool.
- Mix the flours and baking soda, incorporate the spiced honey and egg until a soft dough forms.
- Let the dough rest in the fridge for a few hours (ideally overnight).
- Shape into small domes or cut with cookie cutters, place on a baking sheet.
- Bake at 180°C for 12-15 minutes; they should remain soft. Store in an airtight container — they improve with waiting.
How it was made : Pryanik (from 'pryanost'', spice) is a very old Russian sweet, based on honey and rye. Its low water content and honey made it a long-keeping provision, ideal for winter journeys and post stations.
The contemporary twist : Glaze them with a sugar icing like the famous Tula pryaniki and imprint a pattern with a mold: a travel souvenir to offer.
Sources : W. Pokhlebkin, A History of Russian Cuisine · Traditions of Tula pryaniki
Catherine II of Russia · Charactorium
