Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup caramel sauce
Special equipment needed:
- Pryanik mold or a 9-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the pryanik mold or baking pan with butter and line it with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and honey. Mix until well combined.
6. Pour the batter into the prepared mold or baking pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the pryanik cool in the mold or pan for 10 minutes, then remove it from the mold or pan and transfer it to a wire rack to cool completely.
9. Once the pryanik has cooled, drizzle the caramel sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 35g
Protein: 3g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- Maple syrup can be substituted for honey.
- Brown sugar can be used instead of granulated sugar.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use a different type of sauce, such as chocolate or butterscotch, instead of caramel.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the pryanik will be tough.
- If using a pryanik mold, make sure to grease it well and line it with parchment paper to prevent sticking.
Storage instructions:
Store the pryanik in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pryanik, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the pryanik on a platter or cake stand, drizzled with additional caramel sauce and garnished with chopped nuts or fresh fruit.
Garnishes:
Chopped nuts, fresh fruit, whipped cream, or additional caramel sauce.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the pryanik is too dry, try adding a little more sour cream or honey to the batter.
- If the pryanik is too moist, reduce the amount of sour cream or honey in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the pryanik.
Food history:
Pryanik is a traditional Russian gingerbread-like cake that dates back to the 9th century. It is often flavored with honey, cinnamon, and ginger, and is typically served with tea or coffee.
Flavor profiles:
Sweet, spicy, and slightly tangy.
Serving suggestions:
Serve the pryanik as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Russian
Taste: Sweet, Nutty, Buttery, Spicy, Caramelized