Pryaniki

Ingredients for 1 servings:

• 3 egg yolks
• 500 g sugar
• 2 packets of vanilla sugar
• 500 g quark
• 12 tbsp milk
• 16 tbsp sunflower oil
• 3 pts. baking powder
• 1 kg flour
• 3 egg whites
• 375 g powdered sugar (1.5 packs)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Russian gingerbread

Note: This recipe is designed for a fairly large batch of prjaniki, so if you don’t feel like spending ages cutting out shapes, you can of course reduce the amount of ingredients. Using a hand mixer (dough hook), mix the egg yolks, sugar, and vanilla sugar. Stir in the quark, milk, and oil. Mix the flour and baking powder, then gradually add the rest of the dough to form a smooth dough. It will be quite sticky. Let it stand in the refrigerator for at least 3 hours. Roll out the dough to about 1 cm thick. Use plenty of flour when rolling out, and feel free to add a little more flour to each portion of dough. Cut out circles using a small round cutter (we always use our smallest shot glass). Line the baking sheet with baking paper. The prjaniki don’t need much space between them on the baking sheet, so you can bake many at once. Bake in a preheated oven at approximately 180°C until golden brown. The glaze should be ready before the first batch is baked. To do this, beat the egg whites until stiff and gradually mix in the powdered sugar. Remove the prjaniki from the oven and place them in a large bowl while they are still hot (!). Add about 1 tablespoon of glaze and stir gently with a tablespoon until the glaze is evenly distributed over all the prjaniki. Spread the sticky prjaniki on baking paper and let them dry. It works best if two people work together. Then one person can apply the glaze while the other prepares the next baking tray. Tip: The prjaniki also freeze well and, after briefly thawing, enjoy them fresh at a later time.