Kaluga dough
Description
Kaluzhskoe dough is not dough in the usual sense. It is a dessert made by our ancestors in Rus. It was served at the tables of princes, and its aroma is truly magnificent. It is best made with bread prepared from rye malt (I used homemade), which gives it a very pronounced flavor and aroma. You can optionally add nuts, seeds, or dried fruits. Give it a try—I think many will enjoy it.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Kaluga dough.
- 2
Step 2
Cut the stale bread into small pieces and dry in a warm place for 5 hours.
- 3
Step 3
Put sugar into a saucepan, add half of a star anise and cinnamon. Open the cardamom pods, remove the seeds, and add them to the sugar.
- 4
Step 4
Pour in warm water and mix.
- 5
Step 5
Place the pot over medium heat and bring to a boil. Cook for 5 minutes, skimming off the foam. Remove from heat and strain.
- 6
Step 6
Pour the syrup back into the saucepan and place it over the heat again. Add the dried bread to the syrup, mix well.
- 7
Step 7
Boil the bread in the syrup for 10 minutes, stirring. Remove from heat and immediately blend the mixture with a blender until smooth. Place the pot with the Kaluga dough in the refrigerator for 3–4 hours.
- 8
Step 8
Roll the Kaluga dough into balls the size of a walnut and roll them in powdered sugar. This will make candies.
- 9
Step 9
Or transfer the dough to a jar and take it out with a spoon, like jam.
- 10
Step 10
Store the candies made from Kaluga dough and the jar with the dough in the refrigerator.
- 11
Step 11
Done.