Arkhangelsk gingerbread "Kozuli" - 5 recipes with step-by-step photos

Arkhangelsk "Kozuli" are incredibly delicious and aromatic treats traditionally prepared on Christmas Eve. They are smooth and beautiful, making them perfect for decorating. These baked goods are served at the holiday table, given as gifts to loved ones, and used to decorate the Christmas tree and various Christmas decorations.

In this article, I'll introduce you to authentic Arkhangelsk gingerbread and share the best recipes for making it. Each type of gingerbread is unique in its own way. Choose your favorite and delight your family with this delicious holiday treat.

What are kozuli?

Kozuli are traditional gingerbread cookies from the Arkhangelsk region. They used to be baked only before New Year's and Christmas. But these days, these treats are prepared for almost any family celebration: weddings, birthdays, housewarmings, and more. These cookies are believed to protect the home from all evil.

Kozuli first appeared in the Pomor region as early as the 12th century. Back then, they were formed from thin strands of gingerbread dough into the shapes of various animals (deer, goats, cows, bulls, seals, birds), symbolizing prosperity. These unusual and beautiful cookies were enjoyed by the whole family, used as children's toys or gifts for loved ones, and used to predict harvests, marriage, and the weather.

To create the desired shape, the dough strips were laid out in loops, curls, and snakes. This technique gave the gingerbread its name, "Kozuli" (from the Pomor word "kozulya," meaning curl or snake).

Modern Arkhangelsk kozuli are flat, cut-out gingerbread cookies decorated with icing. They are baked in the shape of not only animals, but also snowflakes, Christmas trees, cars, stars, and other figures. Kozuli dough is made with burnt sugar, which gives the cookies a darker color than traditional honey-based ones.

If you've never tried "Kozuli" before, I recommend checking out their recipes and baking these treats at home. The results will undoubtedly delight you and your family.

Kozulnoye dough for gingerbread

This is a recipe for authentic gingerbread dough. It always turns out incredibly fragrant, beautiful, soft, and elastic. This dough is a joy to work with. It can be stored in the refrigerator for 1 month and in the freezer for up to 6 months. It can easily be used to make gingerbread cookies of any size and shape. You can adjust the amount and type of spices in the dough to suit your taste.

Ingredients

• Sugar - 550 g
• Water - 200 ml
• Salt - ½ tsp.
• Soda - ⅔ tsp.
• Cinnamon - 1 tsp.
• Vanilla sugar - ½ tsp.
• Butter 82.5% - 120-130 g
• Eggs C1 - 2 pcs.
• Flour - 800-850 g

Cooking time: 1 hour 15 minutes

Servings: 1 (1.8 kg dough)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Melt the sugar in a saucepan with a thick bottom.

Step 3

Pour boiling water into the resulting caramel and stir the mixture very quickly until smooth.

Step 4

Mix the spices, salt, and baking soda and pour into the caramel base. Stir the ingredients and remove the pan from the heat.

Step 5

Add the butter and mix thoroughly until smooth. Let the caramel base cool slightly for 20-30 minutes.

Step 6

Pour the cooled mixture into a mixer bowl and begin whisking. Add the eggs one at a time.

Step 7

Add flour into the caramel mixture in small portions and knead the dough.

Step 8

Divide the finished dough into the required number of pieces, wrap in plastic wrap, and refrigerate for at least 6 hours. After this time, you can roll out the gingerbread dough and bake it into gingerbread cookies.

Northern gingerbread "Kozuli"

I'd like to share another delicious recipe for northern gingerbread cookies called "Kozuli." They're made with two types of flour: rye and wheat. These treats are incredibly delicious, beautiful, and aromatic. They can be made flat, voluminous, or swirl-shaped, and decorated to your liking.

Ingredients

• Sugar - 250 g
• Butter - 130 g
• Eggs C1 - 2 pcs.
• Water (boiling water) - 110 ml
• Rye flour - 150 g
• Wheat flour - 300-320 g
• Soda - ½ tsp.
• Salt - a pinch
• Citric acid - a pinch
• Cinnamon - ½ tsp.
• Ginger - ⅓ tsp.
• Allspice - ⅓ tsp.
• Nutmeg - ¼ tsp.

Cooking time: 1 hour 30 minutes

Servings: 1 (approximately 1 kg of gingerbread)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Pour half of the sugar into a saucepan with a thick bottom and melt over medium heat.

Step 3

Add a pinch of salt to the eggs and beat them lightly.

Step 4

When the sugar has completely melted, reduce the heat and pour in boiling water. Gently stir the resulting caramel mixture.

Step 5

Add the remaining sugar, increase the heat and bring the mixture to a smooth consistency, stirring constantly.

Step 6

Remove the pan from the heat and add the spices and baking soda to the hot mixture. Mix well.

Step 7

Add butter and mix the mixture until smooth.

Step 8

Add 150 g of wheat flour and mix the mixture thoroughly.

Step 9

Pour in the egg mixture and mix everything again.

Step 10

Add 150 g of wheat flour and all the rye flour.

Step 11

Mix the mixture until smooth, then place it on a floured surface and knead into an elastic, soft dough.

Step 12

Wrap the dough in cling film and place in the refrigerator for 6 hours.

Step 13

Roll out the chilled dough and cut out gingerbread cookies from it.

Step 14

Bake the gingerbread at 180 degrees for 9-10 minutes.

Step 15

Once the gingerbread has cooled, you can decorate it with icing.

Kozulnye gingerbread according to an old recipe

This is a very simple, old-fashioned recipe for Kozulnye gingerbread. They're baked with burnt sugar and a mixture of wheat and rye flour. They hold their shape well during baking and turn out even, smooth, and beautiful. And their unrivaled taste and magical aroma will leave no one indifferent.

Ingredients

• Wheat flour - 600-650 g
• Rye flour - 250 g
• Sugar - 500 g
• Butter (chilled) - 180 g
• Water (boiling water) - 200 ml
• Egg C1 - 1 pc.
• Soda - 1 tsp.
• Ginger - 1 tsp.
• Cinnamon - 2 tsp
• Nutmeg - ¼ tsp.

Cooking time: 1 hour 30 minutes

Servings: 1 (approximately 1.6 kg of gingerbread)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour half of the sugar into a deep frying pan and melt it over medium heat.

Step 3

Add the second half of the sugar and, stirring, bring the mixture to a uniform consistency.

Step 4

Pour in boiling water and stir the caramel base very carefully. Once it's smooth, turn off the heat.

Step 5

Add spices and baking soda and mix the mixture.

Step 6

Add the chilled butter and mix again until smooth.

Step 7

Add rye flour, break the egg and mix the mixture thoroughly.

Step 8

Add wheat flour and knead into a soft dough.

Step 9

Wrap the finished dough in film and put it in the refrigerator for 24 hours.

Step 10

Roll out the chilled dough and cut out gingerbread cookies of different shapes.

Step 11

Bake the kozuli at 180 degrees for 10-12 minutes.

Step 12

If desired, you can also make rolled gingerbread cookies from this dough. These are the kind of gingerbread cookies originally made in northern Russia.

Video: A Masterclass on Baking and Decorating Christmas Goat Cakes

Arkhangelsk Kozuli are gingerbread cookies that are ideal for decorating. Not only are they incredibly delicious and aromatic, but they always turn out perfectly smooth. They hold their shape perfectly during baking, without cracking or spreading. Any pattern or design will look stunning on them.

This video features a master class on baking and decorating Christmas gingerbread cookies. The video's creator clearly demonstrates the entire process of making and decorating gingerbread cookies. The pastry chef also shares a tried-and-true glaze recipe for decorating the cookies. After watching this video, you'll easily be able to make beautiful and delicious Christmas gingerbread cookies at home.