TOP 4 recipes with a photo of Tula gingerbread at home. Culinary tips and cooking secrets. Video recipes.
To enjoy a real Tula gingerbread, it is not at all necessary to go to Tula. You can improve this pastry by making your own Tula gingerbread at home. It features a fragrant and tasty real Tula gingerbread with the addition of spices and natural honey, which gives the baked goods a breathtaking spicy aroma and delicate honey crumb. Also, the originality of the product is the volumetric surface, which is obtained thanks to special wooden boards-templates. The gingerbread is also distinguished by a characteristic marble coating of sugar glaze, and, of course, a viscous sweet and sour filling of plum-apple jam.
Cooking secrets and tricks
- A distinctive feature of the Tula gingerbread is the volumetric applique on the front side.
- A standard set of products is butter at room temperature (70 g), sugar (100 g), honey (100 g), two egg yolks and flour (about 2 tablespoons). Although each baker may have his own recipe and the proportions of the ingredients vary depending on taste preferences.
- Separating the yolk from the white is easiest if the egg is cold.
- All products are kneaded by hand until smooth without lumps.
- Beat the finished dough on the table so that it looks like plasticine, wrap it with foil and chill in the refrigerator for half an hour.
- For the fruit filling, dissolve the jam with sugar in a water bath and heat so that it turns out thick and does not spread over the dough.
- You can use marmalade instead of jam.
- The dough is rolled out with a cake, on which the filling is placed, covered with a second cake and the edges are clamped.
- The edges of the Tula gingerbread can be processed with a curly knife or the dough can be decorated with fork cloves.
- Bake the blanks in the oven for 15 minutes at 180 degrees. However, the baking time may differ from the one indicated in the recipe. it depends on the characteristics of the oven and the size of the gingerbread shape.
- Use the remaining whites for the icing, which is used to grease the finished gingerbread. Combine them with powdered sugar and heat until smooth and fluffy.
- Cardamom or cinnamon is often added to Tula gingerbread to add a spicy and original taste and aroma.
- A unique appetizer will turn out if you put an oriental seasoning in the dough, like red pepper.
- Dried fruits and candied fruits are often added to the baking filling along with jam, and cardamom, cinnamon, saffron, and cloves are added to the glaze.
Real Tula gingerbread according to GOST
The presented recipe is simple for home use, because does not require special costs and a lot of time. It is good for its simplicity, since even an inexperienced housewife in the big world of cooking can handle it.
- Caloric content per 100 g - 493 kcal.
- Servings - 9
- Cooking time - 1 hour 15 minutes
Ingredients:
- Flour - 2, 5 tbsp.
- Ground cinnamon - 1 tablespoon
- Honey - 5 tablespoons Eggs - 2 pcs.
- Margarine - 125 g
- Milk - 2 tablespoons
- Sugar - 1 tbsp. in the dough, 5 tbsp. for glaze
- Soda - 1 tsp
- Thick jam with sourness - 150 g
Cooking real Tula gingerbread in accordance with GOST:
- Pour sugar, soda, cinnamon, honey, eggs into a bowl and stir until smooth.
- Introduce softened margarine into the composition and beat everything with a mixer until light and fluffy.
- Place the mixture in a water bath and heat for 15 minutes, stirring occasionally.
- Then add the sifted flour and knead a firm, soft and elastic dough, which is sent to the refrigerator to cool.
- Roll the chilled dough into a neat layer 0.5 cm thick, square.
- Put a thick jam on one half of the square and cover it with a free edge. Form a neat seam.
- Place the products on a baking sheet covered with parchment at a distance of 2 cm from each other and grease it with oil.
- Bake in a hot oven for 10-15 minutes at 180 ° C.
- Glaze for Tula gingerbread cookies with jam, prepare their sugar with milk. Stir the products, put on fire, boil and boil for 5 minutes.
- Grease the finished hot gingerbread with icing and leave to cool.
Tula gingerbread with jam
Delicious, fresh, crumbly with a lot of filling - Tula gingerbread with jam. If after baking the gingerbread does not look very presentable, cover small defects and cracks with glaze, you can use a multi-colored one. Then it turned out also a very beautiful gingerbread.
Ingredients:
- Eggs - 2 pcs.
- Sugar - 250 g
- Butter - 100 g
- Cinnamon - 0.5 tsp
- Soda - 1 tsp
- Jam (apple, apricot, plum) - 4 tablespoons
- Honey - 5 tablespoons
- Flour - 400 g
- Powdered sugar - 60 g
Cooking Tula gingerbread with jam:
- Put sugar, butter, eggs, cinnamon, soda, honey in a saucepan and put everything in a water bath.
- Melt the food to dissolve the butter, and the mixture is thin and covered with a white foam.
- Remove the pan from the bath, add flour and knead an elastic and smooth dough that does not stick to your hands.
- Divide the dough into 2 parts and roll each part 5 mm thick.
- Transfer the dough to a baking sheet lined with baking paper and brush with jam, leaving free edges.
- Place the second layer of dough on top and hold the edges together to prevent the filling from leaking out.
- Send the gingerbread to bake in a preheated oven to 180 ° C for 20 minutes.
- For the glaze, pour the icing sugar into a bowl, pour in boiling water and cook over moderate heat until the desired consistency: thicker or thinner.
- Spread the icing on the hot gingerbread and let it set.
Tula gingerbread with spices
Best of all, you can familiarize yourself with the recipe and technology for making Tula gingerbread only by preparing it yourself. Try delicious, spicy and soft Tula gingerbread with a bouquet of aromatic spices.
Ingredients:
- Flour - 4-5 tbsp.
- Eggs - 2 pcs.
- Sugar - 1 tbsp. for the dough, 4 tbsp. for glaze
- Butter - 100 g
- Soda - 1 tsp
- Ground cinnamon - 1 tablespoon
- Ground cardamom - 0.5 tsp
- Nutmeg - 0.5 tsp
- Ground cloves - 0.5 tsp
- Honey - 5 tablespoons
- Water - 2 tablespoons
- Jam or jam is not liquid - for filling
Cooking Tula gingerbread with spices:
- Combine eggs, sugar, butter, baking soda, cinnamon, cardamom, nutmeg, cloves, honey and knead the dough.
- Place the food in a water bath and cook, stirring for 10 minutes, until smooth.
- Remove the container from heat, add flour and knead an elastic dough.
- Divide the dough into 2 parts and roll out two cakes.
- Put the first cake on a baking sheet, and put a layer of jam on top of it. If the jam is runny, mix it with flour to thicken it.
- Then place a second layer of dough on top of the filling and pinch the edges.
- Bake the gingerbread over medium heat at 170 ° C for 20-25 minutes.
- Cover hot baked goods with glaze. To do this, boil sugar and water until the saccharins are completely dissolved and grease the product with hot glaze. After drying, the glaze will turn whitish.
Tula gingerbread on choux pastry
Brew tea and sip a mug of hot drink with real hand-made Tula gingerbread. And the secret of its taste, which has been preserved since ancient times, is the addition of ginger, cinnamon and other spices to the dough.
Ingredients:
- Flour - 500 g
- Sugar - 150 g for the dough, 100 g for the glaze
- Honey - 150 g
- Eggs - 2 pcs.
- Butter - 75 g
- Soda - 1 tsp
- Plum jam - 300 g
- Water - 30 ml
Cooking Tula gingerbread on choux pastry:
- Break the eggs into a saucepan and loosen them with a fork.
- Then add butter, granulated sugar, honey, soda and, if desired, any spices.
- Place the pan in a water bath, and while stirring, heat until all the ingredients are completely dissolved. This will take about 10 minutes.
- Boil sifted flour in this mixture and knead the dough with your hands so that no lumps remain. Its consistency will resemble soft plasticine.
- Divide the still warm gingerbread dough into two equal parts, tighten with cling film and send to the refrigerator for half an hour.
- Roll one piece of dough into a layer 1-1.5 cm thick and evenly apply plum jam on it, not reaching the edges a few cm.
- Roll out the second piece of dough and place it on top of the first, covering the filling.
- Press down the edges of the dough with your hands and hold them together well.
- Line a baking dish with parchment paper and transfer the blank.
- Bake the Tula gingerbread in a preheated oven to 180 degrees on a medium level for 30 minutes.
- For icing, pour granulated sugar into a bowl, pour water and put everything on the stove, where cook for 2 minutes after boiling.
- Cover the hot gingerbread with hot sugar syrup and let the Tula gingerbread cool completely.
