Tula Gingerbread (Fasting Version)
Description
The baking is simple and quick. Tula gingerbread made in a fasting version is a wonderful treat you can enjoy during Lent! To keep gingerbread soft for longer, store it in a sealed bag. Do not reduce the amount of cinnamon, as it will result in a completely different taste! If you replace cinnamon with a mixture of cinnamon, nutmeg, and ginger (in a 2:1:1 ratio respectively), the gingerbread will become even more aromatic. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. In a suitable container, combine sugar, honey, baking soda, and cinnamon. Add vegetable oil and mix well. Heat over a water bath, stirring constantly, until a bubbling, homogeneous mixture forms (about 10–15 minutes).
- 2
Step 2
2. Add one cup of previously sifted flour to the resulting mixture, mix quickly, and let the dough cool slightly. While still warm, gradually add the remaining flour to the dough in portions, mixing well with a fork.
- 3
Step 3
3. When it becomes difficult to mix with a fork, transfer the mixture onto a floured surface and knead by hand into a soft yet elastic dough. The amount of flour indicated in the recipe is approximate (you might need a bit more) and depends on how well you've cooled the dough. If you add flour to hot dough, you'll need significantly more, and the dough will turn out stiff.
- 4
Step 4
4. Generously flour the work surface and roll out the dough to a thickness of about 5 mm. Cut the dough into squares (you should get 8-9 pieces). Place jam onto half of each square, distributing it evenly so that each square has the same amount. Fold the other half over the jam to cover it, then press the edges together with your fingers. The dough should seal well to prevent the filling from leaking out.
- 5
Step 5
5. Place the prepared gingerbread dough pieces onto a sheet of parchment paper greased with refined vegetable oil, placed on a baking tray.
- 6
Step 6
6. Bake at 180 degrees for 10-15 minutes, no longer (otherwise the gingerbread will dry out!), as they bake quickly. The gingerbread should rise well and turn golden brown.
- 7
Step 7
7. Mix sugar with water in a small saucepan or in a coffee pot, place over low heat and, stirring constantly, bring the mixture to a boil. Boil for 3-4 minutes. Glaze the gingerbread while still hot (immediately after baking). Let them cool. Your Tula-style fasting gingerbread is ready!