Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 cup chopped walnuts
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Wooden spoon
- 9x13 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a smooth batter forms.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared baking pan and smooth out the top with a wooden spoon.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the pryanik cool completely in the pan before slicing into squares.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 100mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- You can use chopped pecans or almonds instead of walnuts.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- Add 1/2 cup of raisins or chopped dried apricots to the batter for a fruity twist.
- Replace the cinnamon, ginger, and cloves with 1 tsp of pumpkin pie spice for a fall-inspired flavor.
- Drizzle the cooled pryanik with a simple glaze made of powdered sugar and milk.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once the flour is added, or the pryanik may become tough.
- Let the pryanik cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the pryanik in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the pryanik, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the pryanik on a platter with a dusting of powdered sugar and a sprinkle of chopped walnuts.
Garnishes:
Garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the pryanik with a cup of hot tea or coffee.
Suggested side dishes:
Pair the pryanik with a fruit salad or a cheese plate for a light snack.
Troubleshooting advice:
- If the pryanik is too dry, add a splash of milk to the batter.
- If the pryanik is too moist, bake it for an additional 5-10 minutes.
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 has been enjoyed for centuries. It is often flavored with honey, spices, and nuts.
Flavor profiles:
The Walnut Tula Pryanik has a warm and spicy flavor from the cinnamon, ginger, and cloves, with a nutty crunch from the chopped walnuts.
Serving suggestions:
Serve the pryanik as a dessert or a sweet snack with a cup of tea or coffee.
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Region: Russian