Traditional polish gingerbread

4.76 avg. rating (95% score) - 41 votes

So, in order to, it's high time to get on with doing the gingerbread house. The dough should be cool about aging 5 – 6 week. After baking, it should be a little lie, well to skruszało. Last year I did this gingerbread, not knowing it until the end, what to expect, but I assure you, it, what came, more than exceeded my expectations. This is certainly the best brownie, I ate. My family was of the same opinion, and this year it also ordered the. The recipe is probably known to many of you, I filled it to the network. I personally benefited from the Dorotuś. I recommend a very!

The pictures show the last pieces of gingerbread from last year. After baking this year, update my photos.

Piernik staropolski | Traditional polish gingerbread

Ingredients 3 tops (You can do two and even a whole lot of gingerbread):

  • a pound of honey
  • 1,5 glass of sugar (gave brown)
  • 250g butter
  • 1kg of wheat flour
  • 3 eggs
  • 3 level teaspoons of baking soda
  • half glass of milk
  • half a teaspoon of salt
  • 2 – 3 gingerbread spice bag (I gave 3 bags of 20g each, Kamis company, because that suits me the most)

Strongly heated honey, sugar and butter and mix thoroughly. Set aside to cool.

Soda dissolved in the milk with all the remaining ingredients added to the mass with cold. Knead the dough. Ready into a bowl or pot ( if someone has, stoneware dish is best). Cover with a cloth and leave in a cool place 5-6 week (for me it was a garage, refrigerator can be). The dough can be quite loose and sticky, but this is to be. After this time, it thickens and is unfit for rolling.

The dough should be baked about 6-7 days before Christmas.

Cake – baking:

Remove finished cake, divided into 2 or 3 of (I recommend, however, 3, I come to you with two very high). Roll out to a thickness of about. 0,5cm in diameter. If necessary, lightly floured podsypywać.

Preheat the oven to 170 ° C. Bake for every board separately, in the lamina 30x40cm, lined with baking paper for about 20 minutes. Cool tops after baking.

Cooled down to translate tops of cooked plum jam. Finished dough evenly covered with paper and load the rack. Set aside in a cool place to crush. Before giving you brownie or pour sauce polukrować. I am in the last year, in addition to jam, He shifted the weight of gingerbread and chocolate marzipan. It came out great.

Enjoy!

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bena
bena
2 years ago

U mnie już leżakuje ten wspaniały piernik , rodzina nie może się doczekać świąt , kiedy będę robiła piernikowe prezenty.Zdrowych i słodkich świąt Słodka Babeczko!!!!

Renata R.
2 years ago

Dodałam do ciasta szklankę mleka zamiast pół …. co teraz ? wyjdzie mi ten piernik ? troszkę się martwię, że ciasto będzie za rzadkie

Asia
Asia
2 years ago

Jeszcze nie, ale dzięki za przypomnienie:) Na razie zabieram się za ciasteczka wyciskane z Twojego przepisu. I hope, że dam radę z wyciskaniem. Mam nową maszynkę:)) Regards. Asia

Klaudia
Klaudia
2 years ago

O jej siedzę i myślę marcepan czy powidła? Well this big cake in half 😉

Małgo.
Małgo.
3 years ago

sincere? … re-we-la-cja! it was muffins blog inspired me to my first gingerbread 3 lata temu! Now is with us every year( This year also already set) and tone only at Christmas… the wycwaniłam- Setting your 2 and the other portions bake a month after Christmas cake 🙂 stored in the refrigerator for no spoils. so now I sit and I wonder if the 1 portions not bake gingerbread on a Christmas tree…
back to the topic and summarizing-‘ once you bake and next year in October you will be thinking when to set another one’ 😀
I greet all and in particular Ms landlady of this blog 😉

Kuchareczka Rozalia
Kuchareczka Rozalia
3 years ago
Reply to Małgo.

It is true. This recipe makes 😉 A cake becomes a family tradition.

Many of the
Many of the
3 years ago

A to nie popsuje sie to ciasto przez 6 week ?

Aneta
Aneta
3 years ago

The first time I did it, and gingerbread old Polish recipe from your 🙂
I hope, it is not too late 🙂
Regards :*

bena
bena
4 years ago

Właśnie piekę piernik , oczywiście staropolski , trzeci raz. W mieszkaniu roznosi się zapach piernika, cudnie jeszcze raz dziękuję Słodkiej Babeczce za przepis i życzę Zdrowych i Spokojnych Świąt , I greet.

Natalia
Natalia
4 years ago

Piernik wygląda bardzo apetycznie

Natalia
Natalia
4 years ago

Welcome. W tym roku piekę piernik z Pani przepisu. Mam pytanie o tą masę marcepanową jak ją zrobić? I understand, że tą masą przekłada się to ciasto zaraz po upieczeniu czyli 6-7 days before Christmas? Przepraszam za dziwne pytania, ale jeszcze nigdy nie robiłąm takiej masy.

Dominica
Dominica
4 years ago
Reply to Asiek

A ile tej masy marcepanowej kupić ?
I jak później w jakiej kolejności przekładać ?

Mmm
Mmm
5 years ago

I was expecting a good gingerbread. This is the best I have ever tasted. It is perfect in taste. Anyone who has had the opportunity to try it (and that was a big part of the family because the gingerbread comes out really big) was delighted with his taste. It is worth it to wait for the next holidays 🙂