Kovrizhka with apricots
Description
The baking is straightforward and quick. Kovrizhka and pryanik are like siblings. They were always baked from nearly the same recipes. Rye flour used to form the base, but times change, and kovrizhki have taken on “noble” wheat flour. Apart from that, the classic version survives to this day, with minor twists. I suggest baking a kovrizhka with apricots. Naturally, flour and honey play the leading part: honey stops the finished kovrizhka from staling and gives the treat its singular, unmistakable flavor. The apricots add a distinctive aromatic tang and bring summer to mind. It won’t take long, and there’s nothing complicated about it. Take note: the bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making apricot kovrizhka.
- 2
Step 2
Pour the melted butter into a deep bowl. Add the sugar and mix.
- 3
Step 3
Add liquid honey to the same bowl.
- 4
Step 4
Crack an egg into a bowl, add cinnamon. Brew about a quarter cup of strong black tea. Pour 50 ml into the bowl.
- 5
Step 5
Thoroughly mix all the ingredients.
- 6
Step 6
Sift the flour into a bowl, add the baking soda.
- 7
Step 7
Knead a stiff dough until it reaches a consistency that lets you roll it into balls.
- 8
Step 8
Place one third of the dough into a parchment-lined baking pan. Spread the dough evenly over the bottom of the pan.
- 9
Step 9
Arrange apricot halves on top of the dough—they can be fresh, canned, or from jam.
- 10
Step 10
From the remaining dough, roll into balls and place them in the pan on top of the apricots, as in the photo.
- 11
Step 11
Bake the gingerbread cake in an oven preheated to 175-180 degrees for 40-45 minutes.
- 12
Step 12
Delicious, fragrant, golden-brown kovrizhka with apricots is ready to serve.