TOP 5 recipes for homemade Tula gingerbread

Tula gingerbread is a famous, unmistakable delicacy. It stands out among similar treats with its beautiful printed design, covered with a thin layer of white icing. Its magical taste and aroma have been familiar to us since childhood. Tula gingerbread always makes a wonderful accompaniment to tea, coffee, and other beverages. They can be enjoyed as a snack, served at a holiday table, or given as gifts to loved ones for the holidays.

In this article, I'll share the best Tula gingerbread recipes, as well as interesting and useful information about this dessert. Each type of treat is unique in its own way. The most popular is the classic Tula gingerbread recipe according to the USSR GOST standard. But other varieties are also very popular: with condensed milk, lean, and with marzipan. Choose your favorite version and treat your family to this delicious dessert.

The history of Tula gingerbread

Tula gingerbread is not only a signature treat for Tula, but also the most famous type of Russian gingerbread. To understand why this delicacy has become so popular, I suggest exploring its history.

The first written mention of Tula gingerbread dates back to 1685. However, according to chronicles, it was first made in Tula long before that. It was considered a valuable gift and was served at festive occasions.

In the 17th century, the people of Tula were quite poor. Therefore, they had to work very hard, engage in various crafts and trades. Among all the products offered for sale, gingerbread was one of them. Even then, these delicacies enjoyed a huge following. To distinguish their product and increase sales, the residents of Tula began actively developing the gingerbread industry. They strove to make their treats more delicious and beautiful than those of their competitors.

At first, Tula artisans baked zhamki, small round confections made from gingerbread dough. They were flavored with various nuts, mint, and honey. The baked goods were delicious, but simple, without any decoration.

Over time, special wooden molds were invented that allowed for various designs and patterns to be applied to gingerbread. These were decorated with Tula landmarks, cultural elements, and even greetings. Each chef had their own molds for making gingerbread. This made the treats unique from those sold by competitors.

Thanks to their original design and distinctive flavor, Tula gingerbread has become popular and recognizable not only throughout Russia but also beyond its borders. These delightful treats can now be found in almost every store. Many home cooks make them at home using recipes passed down from generation to generation.

Recipe for Tula gingerbread with jam

I'd like to share with you a recipe for Tula gingerbread with jam. They're incredibly delicious and tender. Their wonderful honey-spicy aroma evokes pleasant emotions and lifts the spirits. These treats can be made with apple-plum jam, but also with other types of thick jam.

Ingredients

For the test:

• Egg C1 - 1 pc.
• Sugar - 150 g
• Honey - 150 g
• Water (boiling water) - 60 ml
• Salt - a pinch
• Soda - ½ tsp.
• Vanilla sugar - 1 tsp.
• Flour - 450-500 g
• Allspice - a pinch
• Nutmeg - a pinch

For the filling:

• Apple-plum jam (or any other) - 5-6 tbsp.

For the glaze:

• Sugar - 100 g
• Water - 50 ml
• Lemon juice - 3-4 drops

Cooking time: 1 hour 10 minutes

Servings: 1 (approximately 1.1 kg of gingerbread)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour sugar, salt, honey and soft butter into a deep container.

Step 3

Pour in boiling water and lightly mix the ingredients.

Step 4

Add the spices and stir thoroughly until the sugar is completely dissolved. To speed up the process, you can warm it slightly, but do not let it boil.

Step 5

When the mixture becomes homogeneous, add the egg and mix everything again.

Step 6

Sift flour and soda through a sieve and mix.

Step 7

Pour the liquid mass into the dry mixture.

Step 8

Mix everything thoroughly until smooth.

Step 9

Knead the elastic dough and divide it into two equal parts.

Step 10

Roll out the first piece of dough to a thickness of 3-4 mm and cut into 8 pieces.

Step 11

We transfer the gingerbread bases to a baking sheet.

Step 12

Place and distribute the filling.

Step 13

From the remaining piece of dough, make the same rectangles as in Step 10 and cover the filling with them.

Step 14

Cover the filling, shape the edges, and run a fork along them. If desired, create patterns on the gingerbread.

Step 15

Bake the gingerbread for 7 minutes at 210 degrees, then another 10 minutes at 190 degrees.

Step 16

To make the glaze, combine the water, sugar, and lemon juice in a saucepan. Bring the mixture to a boil, then simmer for another 5 minutes.

Step 17

Cover each gingerbread with icing and, after it has cooled completely, serve with tea.

Lenten Tula gingerbread

Not everyone knows, but Tula gingerbread can be made without eggs or dairy products. It's just as delicious and aromatic as the classic version. Lenten Tula gingerbread is typically made with vegetable oil, honey, and burnt sugar, with or without filling. The amount and type of spices can be adjusted to suit your taste.

Ingredients

• Honey - 100 g
• Flour - 250 g
• Sugar - 125 g
• Vegetable oil - 1 tbsp.
• Brewed tea (strong) - 60 ml
• Soda - 1 tsp.
• Cinnamon - 1 tsp.
• Ginger - ½ tsp.
• Cloves - ½ tsp.
• Black pepper - on the tip of a knife
• Nutmeg - ¼ tsp.

Cooking time: 50-60 minutes

Servings: 1 (approximately 500-600 g of gingerbread)

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

Pour 1 tablespoon of sugar into a saucepan and melt it.

Step 3

When the caramel has acquired an amber hue, pour in strong tea and stir until smooth.

Step 4

Add sugar and honey one by one.

Step 5

Mix the mixture thoroughly each time.

Step 6

Add spices, pour in vegetable oil and mix the mixture again until smooth.

Step 7

Bring the resulting mixture to a boil and remove from heat after 3 minutes.

Step 8

Pour 2-3 tablespoons of flour into the hot mixture and mix well.

Step 9

Mix the remaining flour with salt and soda.

Step 10

In a deep container, combine the liquid and dry mixtures.

Step 11

Mix the mixture thoroughly and knead into an elastic dough.

Step 12

Roll out the dough to a thickness of 8-10 mm and bake the gingerbread at 180 degrees for 12-15 minutes.

Step 13

The finished gingerbread can be cut and spread with any jam.

Tula gingerbread with marzipan

Looking for a recipe for Tula gingerbread with marzipan? You've found it! I offer a fairly simple recipe for this unusual treat. It's incredibly delicious and aromatic. The gingerbread filling can be made in two ways: with marzipan, jam, or boiled condensed milk with marzipan flavoring. The latter filling is most often found in Tula gingerbread sold in stores. It's not only delicious, but also more economical.

Ingredients

For the test:

• Butter 82.5% - 120 g
• Eggs C1 - 2 pcs.
• Honey - 100 g
• Sugar - 100 g
• Flour - 500 g
• Soda - 1 tsp.
• Salt - ⅓ tsp.
• Cinnamon - 1 tsp.
• Cardamom - ⅓ tsp.

For the filling:

• Jam, boiled condensed milk or marzipan - 250 g
• Marzipan flavoring - to taste

For the glaze:

• Sugar - 4 tbsp.
• Water - 4 tbsp.

Cooking time: 2 hours 15 minutes

Servings: 1 (approximately 1 kg of gingerbread)

Step-by-step recipe

Step 1

Break the eggs into a deep bowl, add sugar and mix lightly.

Step 2

Add honey and soft butter.

Step 3

Place the bowl in a water bath.

Step 4

Stirring continuously, heat the mixture until smooth and the ingredients are completely dissolved.

Step 5

Remove the bowl from the water bath. Add flour, spices, salt, and baking soda to the hot mixture.

Step 6

Mix everything thoroughly with a whisk, and then knead the dough with your hands.

Step 7

Wrap the finished dough in cling film and place in the refrigerator for 1-1.5 hours.

Step 8

Take the dough out of the refrigerator, roll it out to a thickness of 3-5 mm and cut out the gingerbread cookies of the desired shape.

Step 9

Spread the marzipan filling. If using jam or condensed milk, add flavoring beforehand.

Step 10

Cover the filling and seal the edges of the gingerbread with a fork.

Step 11

Bake Tula gingerbread at 170 degrees for 12-15 minutes.

Step 12

Prepare the glaze. Pour water into a saucepan, add sugar, and bring the mixture to a boil over medium heat. Once boiling, simmer for 4-5 minutes.

Step 13

We cover each gingerbread with icing.

Step 14

Fragrant Tula gingerbread with marzipan filling is ready. Enjoy!

5 questions about Tula gingerbread

Tula gingerbread is a fragrant and incredibly delicious baked good that has a huge following worldwide. And home cooks who are preparing this delicacy for the first time have many questions. That's why I decided to answer the most common ones.

What is the shelf life of Tula gingerbread?

Tula gingerbread made according to the classic recipe can be stored for up to 20 days. During this time, it doesn't become stale, dry out, or spoil. If homemade gingerbread is packaged well immediately after baking, its shelf life increases to 30-45 days. The optimal storage temperature for Tula gingerbread is 18 degrees Celsius (64 degrees Fahrenheit).

What types of Tula gingerbread are there?

Depending on the shaping method, Tula gingerbread can be classified as "cut-out," "molded," or "printed." The process for making "cut-out" gingerbread is very simple. Roll out the dough and cut out shapes using a knife or special molds. The molded method is a bit more complex and requires special skills, as you need to mold the dough into the desired shapes by hand. Printed gingerbread is the most common type of Tula delicacy. Special wooden molds are used to shape them.

What type of dough is Tula gingerbread made from?

Tula gingerbread is made from a special dough that is steeped in a double boiler or over low heat in a heavy-bottomed saucepan. It must contain natural honey and various spices (cinnamon, cloves, nutmeg, cardamom, allspice, and vanilla). Each pastry chef determines the quantity and type of spices at their own discretion. In the classic recipe, baking soda, which does not require slaking, acts as a leavening agent.

What fillings can you use to make Tula gingerbread?

Classic Tula gingerbread is made with plum or apple jam, which provides the desired tartness. But modern confectioners aren't afraid to experiment, creating these treats with a variety of fillings: fruit and berry jam, boiled condensed milk, marzipan, nuts, raisins, prunes, and other dried fruits.

How to decorate Tula gingerbread?

The main decoration of Tula gingerbread is an original pattern, picture, or inscription carefully imprinted on its surface. A special wooden mold is used to create these. The gingerbread is then topped with sugar syrup, which turns white after hardening.

Video: Tula gingerbread with boiled condensed milk

This is a simple recipe for Tula gingerbread with boiled condensed milk. It's delicious, tender, and aromatic. This delicacy will impress everyone. It can be served at a holiday table or with a cozy family tea party.

This video shows in detail the entire process of making Tula gingerbread with condensed milk. The author shares helpful tips for creating the perfect dessert for the whole family. Gingerbread dough prepared according to this recipe is very soft and elastic. It's a pleasure to work with. It pairs well not only with boiled condensed milk but also with other fillings (berries, fruits, and nuts).