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Gingerbread dough recipe with photos


Kozulnuyu dough, or, as it is often called, gingerbread is used for the preparation of confectionery, mainly gingerbread or gingerbread. Gingerbread is one of the most famous and oldest Russian delicacies, which, as can be seen from the very name, is characterized by the presence of a large number of spices.

Once upon a time, such a dough was prepared only on the basis of honey, but when sugar brought from distant countries began to appear on the market, it was also used to prepare a dough.

Today, many housewives prefer to cook a lot of things by themselves: purchasing is, of course, good and fast, but homemade is always healthier, tastier and fresher. To pamper your loved ones with such a delicacy, you need to know how the goat dough is made, because only it can make traditional flavored gingerbread. To cope with this task is not so difficult, you only need to decide in advance which of the test options you will prepare.

There are two ways - choux pastry, which is considered to be optimal, because gingerbread makes gingerbread more tender and does not stale for a long time, and raw (simplified), which is easier to prepare, but products made from it harden faster.

Depending on the amount or presence of honey, sugar or molasses in the recipe, the gingerbread dough is also divided into honey, sugar (honey is not added at all) or honey-sugar mixture. So, we present you two popular options.

How to cook the custard method?

We will need the following products: wheat flour - 1 kg, 100 g of liquid flavored honey, 200 g of sugar, some water, 2-3 eggs, butter - 150 g, spices - 5 g, salt, soda. The whole process consists of three main stages: brewing, cooling of the brew and its kneading.

To start brewed flour in a saucepan. To do this, it is loaded with sugar, a glass of water and, starting to warm up, constantly stir until sugar is completely dissolved. The resulting syrup is cooled slightly (the temperature should not remain below 70 °), after which we begin to add flour gradually, stirring constantly.

The whole process should take place as soon as possible, only 10-12 minutes, so that the flour, after a long contact with the hot syrup, does not begin to form lumps.

Next, the tea leaves must be cooled: for this, they need to be laid in layers on pans, pre-lubricated with vegetable oil. In this form, it is cooled to 25 °. It is not recommended to skip the cooling process, because if you start kneading the dough right away, it will lose its properties, and the gingerbread will turn out to be dense.

After cooling, the dough is mixed with the remaining ingredients, which are provided by the recipe (in different sources there may be different options for the number of eggs, spices and other additives). Hands kneaded until smooth for half an hour: the only way you can get a real gingerbread with a dense texture. That's all! Then go to the formation of the products themselves.

How to cook raw method?

This option is much simpler and is suitable for cases when something tasty needs to be prepared in a hurry. Put honey in a bowl, add eggs to it, softened butter, spices and mix for about 2 minutes.

Next, add the flour - sifted in advance and mixed with soda, knead the hands is not very steep dough. If honey is candied, you can warm it up a little, but you should not boil it, otherwise it quickly loses its flavor.

How to make gingerbread dough

In general, there are three types of gingerbread dough - sugar-honey, honey and sugar. The latter is made on the basis of burnt, i.e. burnt sugar. When adding honey, it resembles caramel. Often used and whey. In general, preparing dough for gingerbread at home has two main options:

  1. The basis turns out rigid that is convenient for baking of various gingerbread houses, snowflakes or asterisks.
  2. Soft base, which is kneaded according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for the specific ways of how to make gingerbread dough, they are also distinguished by two. These are raw and scalded methods. For the last flour pre-brewed. The starch in its composition is partially pasteurized, with the result that gingerbread does not harden for a long time. According to the raw method, the delicacies are friable, but viscous. You can choose a specific recipe for dough for gingerbread from the rating of the most popular.

Goat dough

  • Cooking time: 1 hour 35 minutes.
  • Servings: 10 persons.
  • Calorie dishes: 359 kcal.
  • Purpose: on the holiday table / tea.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

Roes are those very classic northern Christmas cookies. They are also prepared on the basis of the dough for gingerbread. The goat cookie itself is more often made in the form of animals. It is believed that they protect the house from evil spirits. Gingerbread dough is based on sugar with honey. As a composition for dry perfume, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

  • water - 2 tbsp.,
  • sugar - 2 tbsp.,
  • butter - 100 g,
  • flour, rye or wheat flour - 1 kg,
  • honey - 1 tbsp.,
  • a mixture of nutmeg, cinnamon and cloves - 1 tea l.

  1. Mix honey, water and sugar in a saucepan, bring to a boil.
  2. Then stirring occasionally, cook over medium heat until purchased with a mixture of brown color.
  3. When the mass has cooled to a warm state, add softened butter with spices, mix.
  4. Next pour the flour. Stir again and allow to cool completely. It is better to leave for an hour in a cold place.
  5. The base should be elastic and soft, then you can roll it out and cut out the figures.
  6. Bake the goat dough for 10 minutes at 210 degrees. Decorate with sugar whipped proteins.

Gingerbread dough

  • Cooking time: 1 hour.
  • Servings: 20 persons.
  • Calorie dishes: 353 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

The recipe for honey and gingerbread also applies to the holiday. In Western countries, such a treat is already considered a sweet symbol of Christmas. But to wait for this bright holiday is not necessary if you suddenly wanted delicious gingerbread. Learn how to make such a delicacy. There is one win-win recipe where honey and ginger are required.

  • egg yolk - 0.5 pcs.,
  • salt - 0.25 tsp
  • flour - 175 g,
  • butter - 65 g,
  • icing sugar - 75 g for the glaze and 100 g for the dough,
  • ground ginger - 1 tsp
  • ground cinnamon - 1 tsp,
  • maple syrup - 2 tbsp.
  • soda - 0.25 tsp
  • egg white - 0.5 pcs.

  1. Sift flour with soda, ginger, salt and cinnamon into a bowl.
  2. Add softened butter, icing sugar and maple syrup to the mixture.
  3. Beat the yolk slightly and also add to the flour mass, knead a thick dough, keep it for half an hour in the refrigerator.
  4. Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
  5. Forms cut figures, place them on the baking sheet.
  6. Bake gingerbreads at 180 degrees. About 10-12 minutes is enough for this.
  7. Beat the protein to a strong foam, gradually adding icing sugar.
  8. Decorate the finished treat with protein glaze.

Gingerbread dough for the house

  • Preparation time: 2 days 9 hours.
  • Servings: 6 persons.
  • Calorie dishes: 353 kcal.
  • Purpose: on the holiday table / for tea / for children / for the New Year.
  • Cuisine: European.
  • The difficulty of preparation: medium.

On New Year's holidays, the whole house is decorated with various trifles, including a festive table. A special place on it is a gingerbread house. This is a stunningly beautiful Christmas dessert. The dough for the gingerbread house is important, because thanks to him the design of the dessert will not fall apart. The process and technology, how to prepare the basis, you will find in the recipe with photos.

  • ground carnation - 0.25 tsp
  • egg - 3 pcs.,
  • egg white - 1 pc.,
  • honey - 250 g,
  • soda - 0.5 tsp
  • Vodka - 50 ml
  • flour - 1 tbsp.,
  • ground ginger - 0,25 tsp
  • icing sugar - 180 g,
  • cognac - 1 tsp
  • Cinnamon - 0.25 tsp.
  • butter - 200 g,
  • ground cardamom - 0.25 tsp
  • sugar - 200 g,
  • allspice - 0.25 tsp
  • lemon juice - 1 tsp

  1. In a small bowl to combine all the spices and grind them well.
  2. Sift flour into another dish, add soda to it.
  3. Add sugar to the spices, pour in honey and vodka. Add melted butter with eggs and beat with a fork until smooth.
  4. Next, enter the flour, knead the mass for about 15 minutes, wrap the bag and put it in the refrigerator overnight. Suitable and food film.
  5. While taking care of the details of the gingerbread house - draw them on cardboard, cut.
  6. In the morning you can get the base out of the fridge, let it warm up at room temperature.
  7. Next, roll out a layer 0.5 cm thick, lay cardboard parts on it.
  8. Use a sharp knife to cut out the elements of the gingerbread house along the contour.
  9. Next, bake the product at a temperature of 180 degrees. 10 minutes is enough for this. Then leave them for a day under a towel.
  10. Make a glaze - add lemon juice to the squirrels, beat them gradually, falling asleep sugar powder, let stand for 1 hour to thicken.
  11. The edges of the parts slightly "cut" with a float for better fastening, fluff these places with icing. She also decorate everything at its discretion.
  12. After the decorative layer has dried, collect the gingerbread house. Post designs stand for 1 day.

Honey gingerbread dough

  • Preparation time: 1 day 3 hours.
  • Servings: 10 persons.
  • Calorie dishes: 336 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, they can issue a Christmas tree or give to friends. The basis for gingerbread decorations is prepared in advance. It should rest for about a day in order to be completely saturated with spices. So the taste of the finished delicacy will be more intense, not to mention the flavor. In the preparation you will help the recipe itself honey gingerbread dough.

  • salt - 1 tsp,
  • Cinnamon - 1.5 tsp,
  • lemon juice - 1 tbsp.,
  • water - 0.5 st.,
  • soda - 1 tsp
  • flour - 4.5 tbsp.,
  • baking powder - 1 tsp
  • egg white - 1 pc.,
  • honey - 3.5 tbsp.,
  • granulated sugar - 1 tbsp.,
  • icing sugar - 1.5 tbsp.
  • ground ginger - 0.5 tsp
  • Clove - 0.5 tsp
  • lemon juice - 1 tbsp.

  1. Honey mixed with water and sugar, put in a saucepan on the fire, cook until the latter is dissolved.
  2. Next, add all the spices, add butter and remove from heat when it melts.
  3. Sift flour in a separate bowl with baking powder and soda, send to the honey-sugar mass.
  4. Knead the base, roll it into a ball and leave overnight in the refrigerator.
  5. In the morning roll out a thin layer, cut the gingerbread and place them on a baking sheet with parchment.
  6. Bake for 5-6 minutes at 200 degrees.
  7. Decorate the finished treats with a mixture of whipped with lemon juice and powdered proteins.

Gingerbread dough choux

  • Cooking time: 40 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 336 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, a pot without a lid is necessary. In it, the syrup is heated with water and sugar, mixed, then cooled to 70-75 degrees. The resulting syrup and brew the flour. It is important to mix it quickly so that the baked gingerbread dough does not work with lumps.

  • soda - 0.5 tsp
  • flour - 3 tbsp.,
  • egg - 2 pieces,
  • water - 0.5 st.,
  • granulated sugar - 3/4 cent.,
  • butter - 20 g,
  • honey - 0.5 st.,
  • cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp.

  1. Water with honey and sugar placed in a saucepan, mix and heat over low heat to 70-75 degrees.
  2. Next, sift half the flour, add spices, quickly stir with a wooden spoon.
  3. Then cool to room temperature, add flour residues, softened butter with eggs. Stir for about half an hour until a homogeneous consistency.
  4. Roll out, cut the gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.

Raw Gingerbread Dough

  • Cooking time: 40 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 270 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

The raw method of making gingerbread dough differs from custard temperature. In the latter method, the flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What, then, is the basis? Its texture is loose and viscous at the same time. It is important to mix the mass thoroughly so that all the sugar will dissolve.

  • Vanillin - 1/4 tsp,
  • flour - 3 tbsp.,
  • butter - 50 g,
  • soda - 0.5 tsp
  • water - 0.5 st.,
  • sugar - 1.25 tbsp.

  1. Mix the sugar with vanilla, pour in water, put the mixture in the microwave for 7 minutes, then cool completely.
  2. Next, enter the softened butter, mix.
  3. Next, add flour and soda, knead the base, then roll it out with a layer about 6 mm thick.
  4. Cutting pieces with molds or a knife, place them on a baking sheet.
  5. Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Honeyless Gingerbread Dough Recipe

  • Cooking time: 2 hours.
  • Servings: 20 persons.
  • Calorie dishes: 298 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Gingerbread dough without honey is not less tasty and soft, has a fragrant smell. Gentle it is obtained by kefir. Also present in the composition of soda, which is quenched with vinegar. As a result, the base rises, and the gingerbreads themselves come out high and lush. Cocoa powder gives a light chocolate flavor to the delicacy. Its proportions can be changed at will.

  • egg - 1 pc.,
  • flour - 6 tbsp.,
  • kefir - 1 tbsp.,
  • cocoa powder - 1 tbsp.,
  • soda - 1 tsp
  • sugar - 1 tbsp. for the base, 0.5 tbsp. for glaze,
  • vegetable oil - 1 tbsp.

  1. Kefir pour into a bowl deeper, add sugar and butter there, mix.
  2. Next, pour cocoa powder, yolk and vinegar baking soda.
  3. Stir until smooth, and then add the flour and knead the elastic mass.
  4. Next, form small balls, put them on an oiled baking sheet, send to the oven for 35 minutes and bake at 200 degrees.
  5. In the meantime, make the icing - beat egg white to a strong foam, gradually pouring a glass of sugar.
  6. Put the gingerbread into the pan, pour the protein mass.

Shortbread gingerbread dough

  • Cooking time: 1 hour.
  • Servings: 15 people.
  • Calorie dishes: 245 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Shortbread gingerbread dough can be categorized as a quick recipe. Ready-made basis insist only half an hour, and only then it can be rolled. Baking turns soft, tender and crumbly. Shoplifting does not go with it in any comparison. The base of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

  • vanilla sugar - 10 g,
  • flour - 2 tbsp.,
  • granulated sugar - 4 tbsp.,
  • butter - 200 g,
  • egg yolk - 2 pcs.

  1. Eggs divided into whites with yolks, the last grind with sugar.
  2. Next, enter the softened butter, vanilla sugar.
  3. Gradually add flour to the base. Ready to roll into a bowl, wrap cling film and send for half an hour on the shelf of the refrigerator.
  4. After the specified time, roll out the gingerbread cuts cut in forms, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

  • Preparation time: 1 day 1 hour.
  • Servings: 12 people.
  • Calorie dishes: 278 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Simple gingerbread dough is prepared without honey. And it is even suitable for creating designs in the form of houses or boxes. To do this, simply roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread, too, will be very tasty. You can decorate them all with the same protein glaze or make them with a filling, for example, from jam.

  • sugar - 250 g,
  • salt - 1 pinch,
  • soda - 0.5 tsp
  • water - 125 ml,
  • egg - 3 pcs.,
  • butter - 100 g,
  • spice mix - 30 g,
  • flour - 500 g,
  • orange - 0.5 pcs.

  1. Heat half of the sugar in a small saucepan. Then pour boiling water, cook for another couple of seconds.
  2. Pour in the remaining sugar, continue to dissolve it.
  3. Next, throw the oil, spices and orange zest.
  4. Sift flour with soda and salt, add 1 whole egg and 2 yolks.
  5. Leave the base in the fridge for a day.

Sugar and honey gingerbread dough

  • Preparation time: 1 day 1 hour.
  • Servings: 20 persons.
  • Calorie dishes: 345 kcal.
  • Purpose: on the holiday table / for tea / for children.
  • Cuisine: European.
  • The difficulty of preparation: medium.

Sugar-honey gingerbread dough is valued for its thick texture, bright taste and amazing flavor. Another advantage is that even without freezing it is stored in the refrigerator for several months. This is very convenient, because you can knead more immediately, so that at any time you can pamper yourself and your loved ones with a delicious delicacy. Yes, and gingerbread house out of it, too, is easy to prepare.

  • egg - 3 pcs.,
  • spices - 2 tsp,
  • honey - 450 g,
  • quicklime soda - 1 tsp
  • cocoa - 30 g,
  • sugar - 450 g,
  • flour - 1.3 kg,
  • butter - 160 g

  1. Fry a glass of sugar in a pan until dark brown.
  2. Next, pour a glass of boiling water to it.Cook until the grains are completely dissolved.
  3. Cover the rest of the sugar. While stirring, cook until it dissolves.
  4. Add honey and butter to the hot syrup, pour in spices, flour.
  5. Next, drive eggs, salt and add cocoa with soda, mix until smooth.
  6. Put the resulting mass on the surface, sprinkled with flour, gradually knead a steep, dense base.
  7. Send in the fridge for a day.

Cooking gingerbread dough - the secrets of delicious pastries

It is important not just to combine the products, but also to knead the dough correctly on the gingerbread. If it is wet, the cut out figures will begin to spread during baking. Too dry basis in the oven just cracked. To avoid this, cook only from room temperature ingredients. Too much sugar and butter whisk is not worth it. For baking, it will take 5-10 minutes, not more, otherwise the products will dry out.

Cooking process

Even in the Pomor villages of the Arkhangelsk province they baked for the holidays, held them in huts as a guard, spoiled the children with a fragrant delicacy under the funny name “roe” - figurines from gingerbread dough based on burnt sugar saturated with fragrant spices, often painted with colored glaze. Bakery tradition today keeps the recipe for goat dough, from which they make volumetric houses, Christmas cookies of various configurations and other edible souvenirs.

Take the products on the list.

First of all, separate the two yolks and beat with the third egg, simultaneously boiling 100 ml of water.

If you decide to cover the goat cookies with icing, leave aside 50 g of sugar. Pour the remaining 200 g of granulated sugar onto a hot surface, drown it to dark caramel on top of the fire. We pour in steep boiling water, in a minute we throw oil. Cool to 70 degrees.

To a homogeneous creamy caramel mixture pour half the norm of wheat flour (220 g), mix, remove lumps.

Pour the scrambled eggs, fully combine the ingredients.

Sift the remaining half of the wheat, and at the same time rye flour. Stir with portions of soda, salt, ground spices.

To the flour composition we shift the still hot silky caramel, proceed to the kneading. If necessary, pour both types of flour.

Knead slightly sticky, plastic gingerbread / goat dough, wrapped with film, remove for 1 hour in the refrigerator.

The brown dough, which has become more dense, taut and less sticky, is stretched with a cloth on the surface covered with flour, and we cut the blanks through the cuttings.

Cookies semi-finished bake for 10 minutes in a preheated oven at 180 degrees, cool.

From the remnants of sugar cook syrup. With a mixer, beat the whites and after a minute of the work of the rims, add sugar syrup, continue to work until dense peaks, if desired, tint.

Chilled dough biscuits are painted or left as they are.

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Cooking goat dough

On the basis of "zhzhenka", in the Pomeranian villages of the Arkhangelsk province, they kneaded dark, flavored with spicy additives dough, cut out fancy figures and baked, often for the Christmas holidays, roe. Traditionally, the delicacy was kept in huts, as a talisman, treated guests and children.

In addition to flat cookies from the goat dough, today they create volumetric gingerbread houses, various pastry compositions, and are painted with white and colored icing. I note in the recipe measuring cup is equal to 220 ml.

How to cook a dish step by step with a photo at home

Prepare 2 types of flour, sugar, butter, spices, soda, eggs, water.

Sift 1 glass of rye and wheat flour, throw 0.5 tsp. soda, 0.5 tsp. salt.

Mix with ground spices (0.5 tsp. Ginger and 0.5 tsp. Cinnamon).

Bring to a boil 0.5 cups of water, keep handy. Separate 2 yolks and shake with the third egg.

Melt the caramel to 1 cup sugar.

Pour in boiling water, then add butter (100 g). Warm up for 30-60 seconds, cool to 70 ° C.

Pour the remaining 1 cup of wheat flour, mix well and remove the lumps.

In the smooth, caramel and flour composition to enter the scrambled eggs, stir again before combining the components.

Add wheat-rye flour to the sweet mass with parts and knead the plastic, homogeneous and sticky dough.

Wrap the film and 12 hours to clean in the cold. During this time, the goat dough will become more dense, taut. Roll on a floured surface, cut out figures and bake for about 10 minutes at 180 ° C in an oven that is heated in advance.

Here is a ready-made cookie with a rich aroma.

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Comments (9)

And here is the dough): +1: And this was my order, but I assumed another to make dough under this name, dough according to the recipe of Victoria Bredis. But changed her mind. And such a dough, like you, I have already published http://webspoon.ru/receipt/pryanichnoe-testo-bez-meda, only a little more flour here. Publish the same recipes, it's in the style of a web-spawn)))
You made a lush cookie): + 1: 😋 I used this dough before, and after I tried the dough from Bredis, then I fell in love with it, try it too, you will not regret it!

Irina, since you have already made gingerbread prescriptions for Bradis, do they say soft or hard? I read the comment on this link https://www.patee.ru/recipes/baking/view/?id=209764, do they say that gingerbread is solid?

I did a little differently, I took the recipe from her book, but the essence is basically the same. Only I don’t put honey, (I put it once, I didn’t like the gingerbread. Some tight ones came out) Vika says that you can easily and without honey, here he acts as a preservative. And in the dough I put only 1 yolk, but not the whole egg. A flour leaves 800 gr. I bake exactly 7 minutes. I have very soft gingerbread, but my friend, who is engaged in gingerbread, also does her recipe and says that they are solid, and when they bite straight they melt in your mouth. But if solid are obtained, then it is possible to hold a little in a closed container with a piece of apple. And even when the icing is applied, they also become softer. And to melt sugar, I take a pan with a thick bottom, the main thing here is not to burn it, but the first time they were bitter, when I melted sugar in a deep frying pan. In general, Ludmila was not the first time I could catch them, but now my favorite! 😏

Thank you, Irin! I will try 2 options, with your amendments and Anechkin recipe, because I like rye flour