Have you ever heard of what a goat is? It turns out that these are traditional Arkhangelsk gingerbread, which have their own beautiful story. The process of their preparation turned into a whole rite. And they got such an interesting name due to the fact that most often gingerbread was made in the form of goat figurines.
Arkhangelsk roes: origin story
Roe deer are native to Arkhangelsk. They have their own special old recipe. Among the ancient Pomors, these gingerbreads were considered ritual. They baked them only once a year - during Christmas time. For this event, all family members gathered, and the men helped knead the dough. The women cut out the gingerbread cookies, baked them, molded them, and the children helped to decorate them.
Arkhangelsk roes were baked most often in the form of animal figures, because the northern peoples lived only at the expense of cattle breeding and crafts. The preparation of such gingerbread promised a successful hunt and offspring. In general, it was believed that such a figurine protects the house from all evil spirits. Therefore, they were not eaten immediately and not thrown away, but kept for a long time.
Different regions had their own traditional recipes. They were kept with special trepidation and no one was initiated into them.
How were goats painted?
Arkhangelsk roe gingerbreads were decorated with colored sweet glaze. Basically, two colors were used: white and pink. White symbolized the snow, and pink - the northern lights. The gingerbread itself was brown - the color of wood and earth.
ancient traditions
In ancient times, roe deer were believed to have magical powers. There were certain traditions for carving these products. For example, animal figurines should look only to the left side, and people - in front. Often a strip was made at the bottom of the product, it symbolized the earth.
Ritual images from dough were the prototype of gingerbread. In general, today molded painted gingerbread is a very large ethnographic rarity that is still preserved in the lands of the Russian North. Such figurines were baked in a special way: they made dough, then molded roes and put them in a cold place for a whole day, and only then they baked them to a golden crust. Ready-made gingerbread cookies were dipped several times in boiling water - supposedly this made them smoother, stronger and lighter. Thanks to this special recipe, ancient specimens of roes have come down to us. In ancient times they were placed in front of the icons, each was given its own name, so that the owners would have happiness and prosperity in the house. In addition, they were a source of pride, they boasted to the guests, so they were cooked with special diligence and love. Later, the roe became an oven for sale. It was done by the whole family. Men made molds, cutters, women kneaded the dough, cut out figures and baked them, and even decorated everything together with the children. Each family had its own cooking recipes, which were kept in the strictest confidence and passed down from generation to generation only to their relatives.
Arkhangelsk roes are nothing but a work of folk art. They have their ancient history, causing great interest among art historians, artists, lovers and connoisseurs of folk art.
Arkhangelsk roes: recipe
As we said earlier, each clan had its own recipe for cooking roes, which was kept secret. Over time, they were supplemented, changed, improved. However, our time has come down to a lot and old recipes. One of them, the most universal, we want to tell you.
For the test, we need to purchase the following products:
- Sugar - 0.8 kg.
- Boiled water - a little more than a 250-gram glass.
- Chicken eggs - 3 pcs.
- Yolks chicken eggs- 5 pieces.
- Butter - 2 packs (preferably 0.45 kg).
- Wheat flour - up to two kilograms.
- Salt - 1 teaspoon.
- Baking soda - 2 teaspoons.
- Ground spices - cinnamon, ginger, cloves, cardamom, nutmeg. All of them are added in a ratio of 2:1:1:1:1.
It turns out 3.5 kg of dough. From it you can fashion up to a hundred small gingerbread cookies or up to fifty large ones.
Step by step cooking instructions
The dough for the Arkhangelsk roes is made on the basis of zhzhenka (as it is called). You need to take 0.4 kg of sugar and put it on a cold thick-walled frying pan with high edges. Put it on a strong fire, heat it up. When the sugar starts to melt from below, make the fire less. Gradually you need to bring the contents until completely dissolved, stirring actively.With caramel, you need to be more careful and not overexpose it on fire.It should acquire a pleasant brownish tint and in no case should it smell burnt.
As soon as the caramel is made, immediately pour water into it in small parts, stirring vigorously. Be careful not to lean over the pan. Water with caramel will hiss and gurgle strongly. After pouring out all the water, stir the sweet mass over low heat until completely dissolved. The result is a syrup. You pour two more cups of sugar into it and stir so that it also dissolves to a state of a homogeneous brownish transparent syrup.
Then put chopped butter in a frying pan, dissolve it over low heat. At first, it will float on the surface of the liquid. Remove the pan from the heat and stir for a couple of minutes. We cool.
Next, in a small saucepan, beat five yolks and three eggs. Pour the mass into our syrup and mix. Add soda, salt, all spices. We remind you that we take two parts of cinnamon, and the rest - only one part. Of course, all proportions can be changed at your discretion. A lot of spices were generally put into traditional roes. It all depends on your taste and desire.
Prepare sifted flour. Gradually add it to our mixture, stirring with a spatula. The dough should be soft and elastic. It is very important not to put a lot of flour. Otherwise, the base will be very tight. Close the pot with a lid or cling film. We put it at night in a cold place (refrigerator, for example). You can even divide the dough into pieces, put them in bags, put them in the refrigerator if you do not plan to bake all the gingerbread at once.
If you want to bake Arkhangelsk roes on the same day, then you can let the dough cool, and then put it in the freezer for half an hour.
After the dough has matured, it will become dense, very elastic and will not stick to the hands (plasticine consistency).
Cut out the figures
To cook, you can use any molds. And for making original figurines animals, angels, snowmen, Santa Clauses, you need to independently prepare patterns for stencils made of cardboard or thick paper. You won't find these cookies in stores. These will be real Arkhangelsk roes.
If you want to get thin and crispy gingerbread cookies, then roll out the dough no thicker than two or three millimeters. And if you prefer lush and tender, then up to one centimeter. Next, cut out the figures with cookie cutters, if you have them. And don't forget that animals always look to the left.
Those who have made their own patterns lay them on the rolled out dough and carefully cut along the outline with a knife.
Then cover the baking sheet with baking parchment and lay out the figures. We will bake them at two hundred degrees for no more than fifteen minutes. They dry out very quickly, so be careful not to overdo them. Finished goods wrap in a towel, and when cool - put in a box. So we cooked the Arkhangelsk roes. Their recipe is not very simple, and it will take a lot of time to spend, but what a result!
It remains only to decorate our gingerbread.
How to prepare glaze for painting?
How to prepare glaze? Arkhangelsk roes must be painted. There are an incredible number of recipes. We will give an example of one of the options.
Stock up on these products:
- Egg white - 1 pc.
- Powdered sugar - 0.2 kg.
- Lemon juice (freshly squeezed) - 3-4 drops.
- (preferably natural).
This amount of products is enough to paint fifteen gingerbread cookies.
How to paint goats?
How to decorate the Arkhangelsk roes? Painting is perhaps the most difficult in the process of their manufacture. You can use a culinary syringe, or you can simply roll the bag in the form of a cone with a hole. Remember that the lines should be thin and neat. You can make any patterns. There are no restrictions here. Get creative and start drawing. You can use ethnic motifs or come up with something of your own.
More beautiful are those gingerbread cookies that are completely filled at first liquid glaze, and only then apply drawings on a frozen base. This option is more correct, but also more complicated. And yes, it will take more time.
To make the roes bright, add food colors or natural ones to the glaze.
natural dyes
Speaking about the Arkhangelsk roes (we painted a cooking master class), we will pay attention to what can be made from colored glaze based natural dyes. We offer such alternative substitutes from natural products:
- White color - sugar, milk, sour cream.
- Yellow is lemon peel.
- Green - spinach juice, lime zest.
- Red and pink - juice of raspberries, strawberries, currants, lingonberries, pomegranates, boiled beets.
- Orange - orange,
- Brown - cocoa powder.
Instead of an afterword
If you were struck by the beauty and history of northern gingerbread, be sure to try to bake such a miracle for the holidays, please yourself and your children. Let baking kozul become a pleasant tradition in your family. It's so wonderful when on the eve of the holiday the house smells delicious!
Kozuli are northern gingerbread, traditional cookies inhabitants of the Arkhangelsk province. These are amazing cookies. Those who try them for the first time are usually delighted with their unforgettable taste and aroma.
But even in Arkhangelsk, not everyone knows the secrets of making these unusual gingerbread.
Arkhangelsk craftswomen keep their recipes secret and never share them. Often the recipe is inherited and it will never be told to a stranger. This is due to the fact that earlier Arkhangelsk roes were ritual gingerbread, they were given mystical properties: it was believed that they bring happiness and prosperity to the house and protect from evil spirits. Other European peoples had a similar custom of baking ritual gingerbread - the recipe for these gingerbread was often kept secret by bakers. For example, the recipe for Torun gingerbread, which has become one of the brands of today's Poland, is still carefully guarded and only one factory in Poland has the right to bake gingerbread under this name.
But now, perhaps, this is due to something else: it is no secret that professional masters make very good money selling gingerbread. Why would they share a proven recipe? You can’t hide an awl in a bag - the main ingredients are known to many. Therefore, often craftswomen are cunning, simply giving a set of products and briefly talking about the cooking process. But roes are not very easy gingerbread to make. Masters are well aware that not everyone will have the patience, time and energy to finalize the main recipe. Roe deer are very simple in terms of the composition of the incoming ingredients, but are complex in the cooking process. Therefore, those who want to cook roes according to such recipes get very hard and tasteless gingerbread.
It is not for nothing that there is a saying in Arkhangelsk: until you run out a bag of flour, you will not learn how to bake real goats. I experimented with the test for about a year until I got the desired result.
Now I am selling a step-by-step video master class on making Arkhangelsk roes with all the features of kneading and baking, with my secrets. The recipe is fully developed - I have been working with these gingerbread cookies for more than five years. To create your own small home business, it is better not to find a recipe:
✔ My gingerbread is very tasty, fragrant and easy to work with.
✔ One dough is suitable for flat gingerbread, for toppers (gingerbread on a stick for decorating cakes) and for voluminous gingerbread - houses, caskets, balls, etc.
✔ The shelf life of unpainted gingerbread cookies is a year (!!!) And even later they can be eaten without harm to health and they will still be delicious, as if they were baked yesterday (subject to simple storage conditions). This is extremely convenient if you plan to make money on gingerbread. It's no secret that the number of people wishing to buy painted gingerbread increases sharply by the seasonal holidays. Therefore, for example, for the New Year, you can prepare in advance, when there are fewer orders, baking gingerbread cookies for future use. Then they will only have to get out of the boxes and paint.
✔ The cost of gingerbread is very low, as the composition of the products is very simple.
✔ Do not require any special storage conditions, just keep away from dust and sunlight. Can be stored in simple resealable cardboard boxes
Can be purchased from the Masterclass Video Store.
Previously, baking roes had a ritual significance - they were baked only at Christmas time and Christmas. Each family had its own recipe for goats. It was believed that the roes in the house protect it from misfortune, and the more roes you give, the more prosperity in the house will be for both the giver and the recipient of such a gift. Therefore, roes were presented at Christmas time and Christmas to everyone to whom the soul lay. This tradition was later transferred to New Year and roes became New Year's cookies.
The name, unusual for the population of central Russia, is simply explained: the name of the roe is not formed from the word goat or roe, as many assume, but from the Pomeranian word for “curl”, “snake”, since earlier roe deer were made from strips of dough woven into bizarre figures. Now roes are curly cut-out cookies. But the ancient name has survived to this day.
Baking ceremonial cookies is a folk custom of winter calendar holidays among many European peoples. Each European country has its own national type of gingerbread, they bake them in their own way, special recipes often carefully guarded. Gingerbread cookies can be soft, they can be hard, more like cookies. unites different types gingerbread is that their recipe always includes a large number of various spices. It can be cinnamon, cloves, ginger, coriander, cardamom, nutmeg, anise, even allspice.
Kozuli are hard crispy gingerbread. They don't look soft at all. Tula gingerbread. It's more like a gingerbread cookie. Moreover, the recipe for Arkhangelsk gingerbread kozul is very similar to the recipe gingerbread cookies. But Arkhangelsk roes are always dark gingerbread cookies, which are kneaded with burnt sugar, unlike gingerbread cookies, which are often kneaded with honey or molasses and do not have such a pronounced dark brown color. A large number of spices, which are included in the roe recipe, gives them a unique flavor. Each craftswoman has her own bouquet of spices. My roe recipe uses cinnamon, cloves, ginger.
The set of products necessary for the manufacture of roes is very simple: sugar, water, flour, eggs, margarine, spices, soda, salt. But the manufacturing process is quite complicated and requires patience, because the dough takes a long time to cook.
The preparation of dough for roe gingerbread takes place in two stages: the first stage is the preparation of burnt, the second stage is kneading.
The process of preparing burnt roe for roe has many features and, in addition, requires caution, since in boiling sugar syrup you need to add water. The temperature difference is very large, so the mixture boils strongly, splashes, hot steam comes out. Therefore, in no case do zhzhenka in the presence of children! Cooking zhzhenka will take about half an hour - take the children out of the kitchen at this time. In addition, a lot of acrid smoke is emitted during the preparation of zhzhenka, so it is better to close the door to the kitchen, and then ventilate well.
I know it sounds creepy :) But, in general, everything is not so scary - it just takes a little skill. It is better to look at this process so that you know what to expect, so I took a picture step by step video cooking roes, which will be very helpful for beginners.
And for children, there will definitely be something to do when kneading dough and painting gingerbread cookies. Seeing how much fun the making and subsequent painting of gingerbread will bring to you and your children, you will see that it was worth the effort.
The kneading itself and the necessary dough consistency, which you eventually need to get, are also better to see. If you add too much flour to the dough, then it will be difficult to work with the dough - it will be difficult to roll out, crumble, and the roes will be tough.
Despite the common basis, the roes of different craftswomen turn out to be different due to small differences in the recipe: in the kneading method and the number of ingredients included. Roe deer according to my recipe are hard, but fragile - they bite off easily, melt in the mouth when wet. But they can also be made quite soft, like a bun - just put them for a while in a bag or an airtight container with fresh bread or a slice of an apple.
The process of cooking roes is rather complicated, but the result exceeds all expectations - roes are very tasty and fragrant!
In the 19th century Arkhangelsk roe gingerbread were known throughout Russia. In the gingerbread business, these richly decorated figured gingerbreads stood on a par with the Gorodets, Moscow, Tula, Tver and Vyazma gingerbreads. But after the revolution, the art of baking and painting Arkhangelsk roes almost died out as a "relic". Local craftsmen managed to save the old traditional recipe passing it on from generation to generation. And only in the 90s of the 20th century they were able to revive the art of baking and painting traditional northern gingerbread.
beautiful today painted deer it is not only a sweet treat, but also original gift for any holiday that definitely will not go unnoticed. Roe deer are both an unusual souvenir and a business gift, often a museum exhibit.
Recently, the fame of the Arkhangelsk roes has gone far beyond the borders of Arkhangelsk - they have become one of the brands of the city. This amazingly tasty and fragrant gingerbread is now known and loved in other cities of Russia and in other countries.
The Russian North, glorious in crafts, has reached perfection in many types of folk art. Here you can find refined blacksmithing, jewelry wood carving, artistic lace weaving, weaving, embroidery with gold threads, precious stones and, of course, baking skills. Ritual cookies of the Arkhangelsk region - the famous Arkhangelsk roes, were previously baked only once a year, at Christmas. They kept it in the house as a talisman, a magical symbol of a happy life, health, family well-being and a rich harvest.
Inheriting pagan ritual sacrifices, figures of animals were created from dough: cows, bulls, horses, goats - eternal helpers in the household. Wishing for a replenishment of the family, they sculpted a “grouse” bird with chicks, gave hunters a “seal” and a “seal” - talismans of prey and success.
Cooking tricks and recipes of Arkhangelsk roes were carefully passed on to children and grandchildren. At first, the dough was kneaded exclusively on rye flour, and for color and sweetness, sugar, the so-called burnt sugar, was drowned. In some areas, the edges of the blank figures were scalded in boiling water before baking, in others they had their own technology: the dough was built up on the frame.
Today, Pomeranian families bake and give roe-wishes not only in winter, but also for weddings, housewarmings, and birthdays. We will also try to decorate the holidays with painted dough toys based on the recipes of talented Pomors.
Cooking time: 90 minutes / Serves: 22 pieces / Measuring cup 220 ml
Ingredients
- rye flour 0.5 tbsp.
- wheat flour 1 tbsp.
- sugar 0.5 tbsp.
- butter 50 g
- soda 0.25 tsp.
- eggs 2 pcs.
- salt, nutmeg, cinnamon, ginger to taste
- icing sugar, lemon juice for glaze
How to cook goats
On the upper heat, we heat a frying pan or a ladle-pan with a thick bottom - pour out the granulated sugar, heat it to caramel. Do not stir or hard crystals will form. We just scroll the pan so that the sugar melts over the entire surface and does not burn. When the white grains disappear, pour in 2-3 tablespoons of boiling water - be careful! Instantly, a hiss appears and the caramel actively boils. Then add pieces butter.
Having dissolved the oil, pour in about half (0.5 tbsp.) wheat flour. Stir with a spatula, compact and collect all the viscous sweetness in lumps. Let it cool a little, up to 70 degrees. Whisk one egg and one yolk in a separate bowl at the same time. We put the second protein on the glaze.
To a slightly cooled caramel-flour mass, pour the eggs and quickly bring to a complete combination. You need to hurry, because the temperature is still high and the egg whites can flake. Therefore, we act without delay, promptly. We move the sticky and already plastic mass aside for a while.
Sift two types of flour directly onto the countertop or into a wide bowl: rye flour, the rate of which, according to the roe deer recipe, is usually equal to half the rate of wheat, and the remains (0.5 tbsp.) Of wheat. The dough should be flavored - pour ground cinnamon, nutmeg and ginger, to enhance the contrast, throw a pinch of salt, to lift and loosen - a portion of soda. Mix dry ingredients.
We transfer the caramel wet dough from the pan into the flour composition and proceed to kneading. At first, we work with a spoon or spatula, after two or three minutes we proceed to notice with our hands. Burnt dough cools quickly, becomes warm and tactilely pleasant. We achieve uniformity and plasticity.
We roll up a glossy ball, wrap it with a film or place it in a food bag and let it “rest” for about half an hour. Many bakers leave the semi-finished dough to age for 12-24 hours.
Roll out the cake with a thickness of 2-3 mm. The dough with caramel is so pliable and elastic that it is easily pulled out and practically does not stick in the work surface and the rolling pin. We press the figures with cookie cutters - we transfer the blanks to a baking sheet covered with baking paper. In some we leave holes for the thread to hang on the branches of the Christmas tree. We leave small gaps between the rows - because of the soda, the roes will swell slightly, we do not allow them to connect with each other. Bake in a preheated oven for 7-12 minutes at a temperature of 190 degrees. Adjust as you go, these gingerbread cookies will bake soon.
While the roes are cooling with a mixer, beat the protein and about 50 g of powdered sugar. I recommend setting the container above steam bath and beat for 4-5 minutes - this is how meringue is made, stable and dense in texture. At the end, rub with a few drops lemon juice and optionally enter food coloring. We cover cold specimens with colored and white icing, attract the younger generation (and everyone), we arrange a home art lesson.
After applying one color, dry in an ajar oven with minimal heat. Then we draw a new layer with the second glaze, etc. In the oven, the painted Arkhangelsk roes dry well, do not get dirty and do not stick.
roe arkhangelsk recipe with photo
Fragrant and colorful goats own production ready! Do not judge strictly) We hang it on the Christmas tree and treat our favorite sweets - inspiration and Bon appetit all year round!
The northern roe gingerbread appeared in the Arkhangelsk Solombala - a region of artisans. In those distant times, roes were baked only on the biggest holidays. For a long time it was believed that the goat brings good luck. So, for example, people believed that if a girl bakes a goat herself, and then gives it to a young man, then next year she will definitely get married. A big goat was given immediately for the whole family. It was believed that she would bring good luck to the house, become his amulet.
KOZULI - gingerbread of the Arkhangelsk Pomors
By old tradition baked in Arkhangelsk figured cut-out gingerbread, decorated with colored sugar glaze.
Little, horned,
Doesn't turn his head
Crunchy on the teeth...
Well, of course it's a goat! And what is it? Figurines - deer, skates, bulls, cows, goats, birds, seals - made of rye dough, - have a common meaning, the common name is "roes".
Have you ever tried northern gingerbread - roes? Delicious, crispy flavored gingerbread herbs. Now the tradition of baking kozuli is being revived, and earlier during the Soviet era such delicious gingerbread was not available.
The first roe deer appeared on the Pomeranian land many centuries ago. They are considered the most ancient type of baked figurative dough, dating back to the cult figurines of the 12th century. There is chronicle evidence that back in the 12th century, our ancestors sculpted figures of bulls and cows from dough. Gingerbreads were strips of dough woven into bizarre twists. For the twisted, serpentine shape, the ancient Pomeranian cookies got their name - kozuli, from the Pomeranian word "roe" - snake, curl.
The image of the roe-snake was associated with the autumn harvest, or rather with its completion - with the autumn New Year or New Year (in September). Later, this tradition was transferred to the winter Christmas and the January New Year. And in the Kargopol region, roes were made in the form of serpentine curls folded into circles called "teterki" and baked in mid-March, which also refers to a very ancient rite dedicated to the spring equinox.
Pomors believed that such roe-snakes would bring wealth and prosperity to the house.
There are three types of roe: Kholmogory voluminous (resembling clay figurines), Kargopol roe-grouse and painted flat roe-gingerbread. Arkhangelsk painted roe gingerbread appeared in the Russian North when sugar and spices (cinnamon and cloves) became available to the population of the provincial center, that is, not earlier than the 18th century.
In the old days, gingerbread was also made in the form of animals - deer, skates, bulls, cows, goats, seals. The custom of baking animals originates from pagan beliefs. It is assumed that the creation of a herd of grain is a modified sacrifice. There was such a belief that the more people bake animal figurines, the more game there will be in the forests and cattle in the yards. On which the well-being of the people directly depended. The Slavs also believed that roes bring happiness to the house, so they were kept in the house for up to a year, and sometimes more. This tradition has been preserved to this day.
In ancient times, a deer, a horse were symbols of the Sun, a solar deity, associated with the image of the god Yarila. Often they were depicted on a stand - a symbol of the universe. Kholmogory roes (from rye flour) is a figure on four legs, a head, a bush of branched horns, apples on the horns, birds on the apples, or rather bird wings made of white dough. An apple with wings resembles the image of a winged sun. And its size reached 245 cm. Often the roes were given names: Belyan, yes Belek, yes Chernukha ...
Brides and young girls were given horses with a mane braided into a triple pigtail - as a symbol of Faith, Hope, Love. Roe deer were also placed in front of the icon.
There were roes in the form of a star, an angel, a shepherd, a basket (with gifts), birds, etc. These figurines resemble Christian symbols, but the true meaning has been lost over time.
In the old days, the production and painting of roes was largely ritual in nature, our ancestors believed in the protective power of fragrant gingerbread. Roe deer are both a charm and a talisman.
Today, Arkhangelsk roes are a beautiful fragrant edible souvenir, a great gift for any holiday or anniversary.
Gingerbread shapes have become diverse. There are houses and hearts, and cartoon characters, etc.
Gingerbread cookies are stored for up to a year, therefore, gingerbread cookies painted by you will be a great gift for all time!
In the old days, roes were baked from rye flour to get a characteristic dark color, on which the glaze pattern looks the most advantageous. Later they began to be made from wheat flour, adding burnt sugar. The dough was prepared in advance, it could lie in the cold for weeks, and it only got better. Different figurines were cut out - goat girls had their own molds, which they cherished and passed on by inheritance. Already baked and cooled roes were covered with glaze of two colors: white and pink, obtained by adding lingonberry or cranberry juice.
Now, along with just gingerbread, they began to invent various gingerbread houses, and even do models of wooden churches.
Pomeranian roes - recipe
Roe deer are made from specially prepared dough. Pieces of dough are shaped into various animals - goats and goats, deer, lambs, cows and bulls, as well as cats, seals and birds. The made figurines are baked in an oven or oven on a greased sheet. Kozuli is also considered a regional variety of Russian gingerbread. According to the method of manufacture, modern roe deer can be attributed to carved gingerbread.
Dough recipes are quite diverse, and many families have their own recipes for making dough, which have been kept in families for decades. Roe deer are usually colorfully decorated with glaze, which is made from whipped proteins with the addition of various natural dyes.
Roe deer "Solombala"
600g granulated sugar, 500g margarine, 1/2 tsp. salt, 4 eggs, 1 tbsp. l. cinnamon, 1 tbsp. cloves, 2.4 tsp soda (quench with vinegar), 2 kg of flour.
200g. burn granulated sugar, pour 2 cups of boiling water into it gradually and add another 400 g of sand. Remove from heat, but stir in margarine and salt while still warm. Cool the resulting mass. Then add eggs, cinnamon and cloves, add soda, quenched with vinegar, lastly flour. Knead a stiff dough, cut it into pieces, roll out the pieces into cakes and you can cut out the figures.
Before baking, anoint products with yolk diluted with water (1/2 cup of water per yolk).
Ready-made roes are painted with colored glaze.
Glaze:
- boil the syrup from 1 cup of granulated sugar and 1 cup of water (check the readiness with a ring - bubbles should be blown out of it);
- pour 2 whipped egg whites into hot syrup and beat this mixture until it cools;
- add 2-3 drops citric acid or vinegar essence and add color with food coloring.
Then you can add ½ cup of honey (the test period increases to 2-3 weeks) or condensed milk (the dough should stand for 3-4 weeks).
Murmansk roes
Dough:
600 g of granulated sugar. 150 g butter or creamy margarine. 3 eggs. Cloves, cinnamon, baking soda - 1 teaspoon each. 1.2-1.3 kg of flour. Burn a glass of granulated sugar in an enameled dish. When all the sugar has melted, add 1 cup hot boiled water(quietly). Mix. Then add 2 more cups of granulated sugar. When everything boils and the sugar melts, turn it off. Add 150 g butter or margarine. When everything cools down a little, add 2 yolks and 1 whole egg, also add spices with water. Add flour (not all). Then pour the flour on the table and knead the dough. Put the dough in a bag and put it in the cold: in the cold outside or in the freezer. Can be stored up to 1 month. Cut the dough from the refrigerator into small pieces and knead well - so that it begins to shine. Do not add flour to this.
Roll out the dough with a thickness of 5 mm, cut out any figures and bake them in the oven. Lubricate the baking sheet not greasy, but a little bit so that the gingerbread cookies do not burn.
Glaze:
To make the frosting, beat 2 egg whites, slowly adding the powdered sugar until the frosting is thick. Put the icing in a bag (paper rolled up into a tube) and paint the gingerbread.
Arkhangelsk roes
Burn 1 glass of granulated sugar, then dissolve it in a glass hot water. Then add 2 cups of granulated sugar and stir until completely dissolved. Turn off the heat and add 150 g of butter or margarine, 1 teaspoon of cinnamon, cloves and soda, cool slightly, add 1 egg and 2 yolks. After that, add about 0.5 kg of flour, knead the dough so that it does not stick to your hands. Keep the dough in a saucepan and cellophane in a cool place for a week. After that, add another 0.5 kg of granulated sugar to the dough and roll it out to a thickness of 0.5 cm. Cut the rolled out dough into shapes from tin or thick paper and put it on a baking sheet, once oiled.
Lubricate the gingerbread cookies with a beaten egg with water in a ratio of 1: 1 and put in the oven. Bake 5 - 7 minutes. Let the finished gingerbread cookies dry, then remove them from the baking sheet and decorate with icing.
In order to make the glaze colored, you can use natural dyes:
* white paint: powdered sugar, milk, sour cream;
* yellow: lemon peel mix with carrot juice and oil, fry for 3 - 5 minutes until softened and strain through cheesecloth;
* green: spinach juice;
* red and pink: juice of raspberries, strawberries, lingonberries, currants, cherries, pomegranates, boiled beets;
* orange: orange and tangerine juice;
* brown: cocoa powder.
Everyone knows from childhood what gingerbread is. We offer to cook them yourself, based on the recipe for gingerbread "Kozuli"
Ingredients:
For test:
1. Butter - 1 pack (200 gr)
3. Eggs - 3 pcs
4. Sugar - 2 tbsp
5. Water - 3/4 tbsp
6. Salt - 1 pinch
7. Soda - 1 tsp
8. Mix of spices ( ground ginger, cinnamon, cloves, cardamom) - 3 tsp.
For glaze (icing):
1. Powdered sugar - 200 gr
2. Egg - 1 pc
Cooking method:
1. First, caramel is boiled. To do this, it is better to take a pan or stewpan with a thick bottom. Pour 1 cup of sugar there and put on a slow fire. Sugar must be stirred so that it does not burn. After the sugar has turned dark brown, you need to pour boiling water there very carefully.
The mixture must be stirred. When the mixture is homogeneous, pour the rest of the sugar there and keep on fire until it dissolves. Then remove from the stove.
2. While the mass is hot, butter is introduced into it.
3. When stirred, it turns out homogeneous mass It's creamy caramel.
4. Spices are usually mixed in equal proportions. They are also added to the still hot caramel and mixed thoroughly. The mixture is then allowed to cool.
5. Beat 1 egg and 2 yolks in a bowl.
6. The egg mixture is mixed with warm caramel.
7. Salt and soda are added to the resulting mixture.
8. Then we gradually introduce. For starters, it is better to use a whisk.
9. As the mass thickens, you will have to take a tablespoon.
10. You need to knead the dough until it becomes homogeneous and stops sticking to your hands.
11. A bar is formed from the dough, wrapped in polyethylene film and refrigerate for about a day.
12. The finished bar is cut into pieces.
14. Then cut out the gingerbread. To do this, you can use special molds or make templates yourself.
15. If templates are used, they are superimposed on the dough layer and cut along the contour with a sharp knife.
16. Baking paper is placed on a baking sheet, and workpieces are placed on it. Gingerbread cookies are baked in a well-heated oven at a temperature of 200-220 degrees for about 5-7 minutes.
17. I made two types of gingerbread, so when the first batch of roes is ready, I send the second batch of another type to the oven.
18. After the gingerbread is pulled out of the oven, they need to cool down. If desired, you can make holes in some and use as a decoration for the Christmas tree.
19. While the gingerbread is cooling down, you can start preparing the glaze (icing). To do this, beat the egg white with a mixer or whisk. powdered sugar. The resulting glaze is placed in a confectionery syringe or bag and the gingerbread is painted. You can add different dyes to the glaze, then the gingerbread cookies will turn out even more attractive and picturesque. I hope you liked the Kozuli gingerbread recipe.
Additional Information:
Almost everyone associates gingerbread with Tula, which is famous for these culinary products. However, the Arkhangelsk region is rightfully proud of its goats. They got their name from the Pomeranian word for "curl" or "snake". Usually these are figurines of animals, trees or houses, decorated with multi-colored glaze.
They baked such gingerbread for New Year's or family holidays, such as a wedding or the birth of a child. Over time, goats began to decorate Christmas trees. According to popular beliefs, such roes were supposed to bring wealth and prosperity to the house.
