Mom's Pryaniki with Mint Glaze Recipe - Пряники
User Reviews
5
Mom's Pryaniki with Mint Glaze Recipe - Пряники
Description
This pryaniki recipe begins by mixing egg yolks with sugar until light and fluffy, then incorporating sour cream for moisture. Baking soda activated with vinegar helps the dough rise slightly, balancing the dense texture. Vanilla extract and salt are added for flavor. Flour is gradually mixed in to form a sticky dough, manageable for shaping.
The dough is rolled into golf ball-sized portions, flattened, and baked at 350°F for about 25 minutes until just starting to color. Immediately after baking, the cookies are dipped into a mint glaze made of whisked egg whites, powdered sugar, peppermint extract, and lemon juice, which sets to a shiny, cool layer once cooled.
These cookies offer a soft, moist crumb with a hint of spice and a contrasting sweet mint glaze. Pryaniki can be served as a tea-time treat or holiday sweet, appreciated for their balance of flavors and texture.
Measuring flour precisely by spooning and leveling ensures consistency, and note that raw egg whites are used in the glaze, which may not be suitable for children sensitive to eggs.
Ingredients
Praniki Ingredients:
- 2 egg reserve whites for frosting, large yolks
- 2 cups sugar
- 1 lb sour cream 2 cups
- 1 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract pure
- all-purpose flour or 4 1/2 cups if using Canadian flour) plus more flour for hands, 5 cups
Mint Glaze Ingredients:
- 2 egg large, whites
- 2 cups powdered sugar confectioners sugar
- 1 tsp peppermint extract pure
- 1 tsp lemon juice
What you will need:
- Parchment paper to line cookie sheets
Instructions
How to Make Praniki: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.
- Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
- Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
- Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
- Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.
- Place the cookies on prepared cookie sheet. Bake at 350 F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
- As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
- By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.
How to make Mint Glaze:
- On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
- Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
- Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)
Notes
- Measure flour by stirring it first, then spooning into the measuring cup and leveling off to avoid too dense dough.
- Glaze uses raw egg whites and may not be suitable for young children or those sensitive to raw eggs.
- Dip cookies immediately after baking for better glaze adhesion and shine.
User Reviews
Overall Rating
5
You'll Also Love
