Gingerbread is good, and gingerbread with delicious filling is even better. Moreover, adding stuffing to them is a trifling matter, and the difference is in the preparation of the dough for sweet food. Let's learn to do both, using the available recipes from our article.
Gingerbread recipe with caramel filling
Ingredients:
- butter - 250 g;
- brown sugar - 1 item;
- honey - 1/4 items;
- eggs - 2 pieces;
- vanilla extract - 2 tsp.
- Ground ginger - 2 tsp.
- cinnamon - 1 teaspoon;
- nutmeg - 1 teaspoon;
- ground cloves - 1 teaspoon;
- flour - 3 1/2 items;
- starch - 2 tbsp. spoons;
- soda - 1 1/2 tsp.
- salt - a pinch;
- caramel candies - 24 pcs.
Preparation
In a bowl, beat up soft butter and sugar for 3 minutes. Add the honey to the oil mixture and mix again. Now, without stopping to mix, we drive to the oil one egg at a time. Mix the vanilla extract with cinnamon, ginger, nutmeg and cloves. Add spices to the oil mixture and proceed to add dry ingredients: sifted flour, soda, salt and starch. Ready dough kneaded hands, wrapped in a film and cooled in the refrigerator for 30-40 minutes.
We divide the dough into portions, wrap the caramel candies in them and put them on the baking tray. Honey gingerbread with filling will be ready after 10 minutes of baking at 180 degrees.
Recipe for a Tula gingerbread with filling
Ingredients:
- flour - 430 g;
- sugar - 200 g;
- eggs - 2 pieces;
- butter - 125 g;
- honey - 1/3;
- ground cinnamon - 1 tbsp. a spoon;
- soda - 1 teaspoon;
- Cherry jam.
Preparation
Beat the sugar with eggs, soda, cinnamon and honey. In the resulting egg mass, add a soft butter, carefully mix everything and put it on a water bath. We prepare the basis for the test for 10 minutes, stirring, then we begin to add flour. First, we pour a glass of sifted flour and mix everything thoroughly. Remove the dough from the fire, cool it and add the remaining flour in parts.
We carefully mix the prepared dough with our hands and roll them out on a dust-dusted surface to a thickness of the order of 0.5 cm. We cut the dough into equal squares (6 pieces in total). Since we decided to make gingerbread with cherry filling, we put cherry jam in the center of one of the halves, but the traditional Tula gingerbread cooks are prepared with a filling of fruit jam.
Now cover everything with a second layer of dough, we patch the edges and put the cakes in the oven, heated to 180 degrees. After 10 minutes, the gingerbread will be ready.
Cooled Tula gingerbread can be covered with icing, mixing 2 tablespoons of milk with 5 tablespoons of powdered sugar and boiling the mixture for 5 minutes.
Gingerbread with stuffing
Ingredients:
- flour - 1 item;
- egg - 1 piece;
- soda - on the tip of the knife;
- honey - 2 tbsp. spoons;
- sour cream - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- cinnamon - pinch;
- cardamom - pinch;
- anis - pinch;
- cloves - 1 bud;
- jam - for the filling.
Preparation
We beat eggs with sugar and honey. Add in the egg mixture butter, a little sour cream, soda, and again mix everything until smooth. We put everything in a water bath and cook, stirring for 5-7 minutes. When the mass increases in size, add the sifted flour and knead the dough.
Roll out the dough to a thickness of 0.5 cm, lay out the top layer of jam and cover the second layer of dough over. Fix the edges of the carrot and put it in a preheated oven for 180 degrees for 15-20 minutes. Ready gingerbread, if desired, you can grease the glaze, and you can just cut into portions and serve to the table.