Gingerbread Easter: cooking features, the best recipes and reviews

Besides Easter cakes, in many countries Easter cookies are baked. Sweet honey products are usually decorated with colored sugar glaze with various images. This tradition is reviving today and gaining momentum. асхальные пряники с глазурью можно купить на ярмарках, приуроченных к празднику, или испечь самостоятельно. Pekhvalnye gingerbread with glaze can be bought at fairs, timed for the holiday, or bake yourself. Recipes of gingerbread and sugar glaze, as well as the secrets of painting products are presented in our article.

Scented honey cakes

Traditionally, Easter gingerbread cooked on a honey test, in which a variety of fragrant spices are added. It is thanks to them that the baking gets its own unique spicy aroma. пасхальные пряники. Nothing can compare with the smell of Easter gingerbread.

The recipe for their preparation is as follows:

1. Honey (250 g) is mixed in a saucepan with sugar (250 g) and butter (150 g), the mixture is heated and removed from the fire.
2. While the honey mass cools down, the flour (500 g) is mixed with soda (1 tsp), salt (½ tsp), nutmeg, cinnamon and coriander (1 tsp), dried lemon zest (1 tablespoon ). In addition, in a mortar crushed paprika (6 peas) and cloves, and then added to the dry mix.
3. One egg is introduced into the honey mass and whipped thoroughly.
4. Dry ingredients combine with wet ingredients. If necessary, flour is added. The dough is sent to the refrigerator for a minimum of 3 hours.
5. The cooled dough is rolled into a layer, after which figurines are cut from it. Gingerbread cooked in the oven for 15 minutes at a temperature of 180 °. After cooling, the products are covered with glaze.

Easter gingerbread: recipe with almonds

This recipe for gingerbread cookies is slightly different from the previous one. In a saucepan with a thick bottom, honey, sugar and butter are also just warmed up. The remaining honey mass is added soda and cinnamon (1 tsp), lemon zest and cocoa (1 tablespoon), vanillin, 20 ml of rum or brandy, 1 egg, 100 grams of ground almonds and 400 g of sifted flour.

The mixed dough is sent to the refrigerator for the night, after which it is rolled into the bed. Figures are cut from the dough. Each Easter gingerbread is put on a baking tray. Prepared products are sent to the oven for 15 minutes at a temperature of 180 °.

Gingerbread gingerbread

Fragrant gingerbread are used not only to decorate the New Year tree, but also for the Easter table. As spicy spices, you can use not only ginger, but also cinnamon, cloves, nutmeg, orange peel.

Easter gingerbread cookies are prepared in this order:

1. In a deep bowl, mix flour (250 g), soda (½ tsp), ginger (2 tsp) and cinnamon (1 tsp).
2. In another bowl mix a soft butter (100 g) and sugar (100 g) with a mixer, add liquid honey (2 tablespoons) and 1 egg.
3. Gradually, the dry ingredients are added to the wet, and the soft dough is kneaded. A bowl of dough is covered with a film and goes to the refrigerator for the night.
4. Figures are cut from the layer of the rolled dough. The products are laid out on a baking tray and baked at a temperature of 180 ° for not more than 15 minutes.

Soft and fragrant gingerbread cookies are covered with icing after cooling.

Recipe for Easter gingerbread without honey

With an allergy to honey, you can use the following recipe for Easter cakes. Step-by-Step Instructions for cooking:

1. 125 g of sugar is heated in a saucepan with a thick bottom.
2. Add 125 ml of water and another 125 g of sugar. After that, the syrup is heated well until the sugar dissolves completely.
3. Sugar syrup is removed from the fire and cools down for a minute.
4. Add butter to the saucepan (100 g), mix until dissolved.
5. Flour (2 ½ tbsp) is mixed with soda (½ tsp), salt (¼ tsp), ground cinnamon, nutmeg and ginger (½ tsp).
6. In the sugar syrup is added a glass of the dry mixture, then injected 1 beaten egg and 2 yolks.
7. Add the remaining flour mixture and mix the soft dough. It is wrapped in food film and sent to the refrigerator for 8 hours.
8. The dough is rolled 3 mm thick. With the help of cuttings for cookies, products are formed, laid out on a baking tray and baked in the oven for 10 minutes at a temperature of 180 °.

Each Easter gingerbread is decorated with protein glaze. Such products are stored for 1 month in a container under a lid or in a tightly tied package.

The recipe for glaze cakes

When decorating cakes, several types of glaze are used. For gluing together parts of the gingerbread house, decorating the inscriptions and drawing small details, a thicker glaze called royal aysing is used. To fill the surface of the carrot you will need a glaze of a more liquid consistency, which spreads well, but at the same time remains within the contour outlined by the aysing.

To decorate the carrot Easter, you need to learn how to prepare a protein glaze. To do this, 200 g of sifted sugar powder is mixed with a large egg protein and starch (½ tsp). Then, at a low speed mixer, the resulting mass is beaten for about 2 minutes. Now add 5 drops of lemon juice and continue to work with the mixer for at least 3 more minutes. As a result, a very thick, smooth and white glaze should be obtained. As it dries very fast, it is recommended to cover a bowl of aisin with a damp towel.

Painting Easter biscuits: simple recommendations

When painting Easter cakes, not only white, but also colored glaze is used. To do this, a small amount of cooked royal aysing is deposited in a separate bowl and a few drops of food coloring are added. After carefully mixing the glaze, you may need to add a little cold water, literally by drop, to achieve the desired consistency. The thickest glaze will be used for inscriptions, and the more liquid for pouring.

Painting Easter cakes is as follows:

1. Prepared white or colored glaze is transferred to a confectionery bag or homemade cornea made of parchment or dense polyethylene. Scissors cut a small corner (no more than 1-2 mm).
2. First, the outline of the pattern is drawn with a medium consistency glaze.
3. After a few minutes, when the contour is slightly dry, the glaze of the liquid consistency is filled. To make the surface perfectly smooth, the gingerbread should be gently shaken from side to side.
4. By wet glaze, inscriptions and drawings are quickly applied.

After the painting, the carrot should dry well on a flat surface for 5-6 hours.