Gingerbread according to Kovrigsen's recipe
8 servings
50 minutes
Kovrizhka by Kovrigsen's recipe is a refined author dessert that combines the traditions of Russian baking with modern flavor accents. The main component is semolina, giving the dough a delicate texture. Fiber adds health benefits, while cane sugar provides a light caramel sweetness. Kefir makes the kovrizhka soft and airy, and baking soda neutralized with sour milk ensures the dough's lightness. Pitted cherries are the main highlight: their sweet-sour notes perfectly complement the overall flavor palette. This dessert is suitable for family tea gatherings as well as cozy evenings with a book. The preparation is simple, but the result is delightful—a golden crust, the aroma of baking, and the tenderness of each crumb make it indispensable in home menus.
1
Mix the dry ingredients in a deep bowl: semolina, sugar, fiber.
- Semolina: 2 glasss
- Cane sugar: 1 glass
- Fiber: 150 g
2
Dissolve baking soda in half a glass of kefir — the mixture should foam and increase in volume by 1.5–2 times.
- Soda: 1 teaspoon
- Kefir: 2 glasss
3
Pour the kefir with the dissolved soda and the remaining kefir into the bowl with the dry mixture and mix with a spoon or mixer until it reaches a thick sour cream consistency - if necessary, add a little semolina or some kefir to achieve the desired consistency.
- Kefir: 2 glasss
- Semolina: 2 glasss
4
Preheat the oven to 190 degrees.
5
Spread the mixture in a thin layer on a baking sheet lined with foil and greased with vegetable oil.
- Pitted cherries: 1 glass
6
Place the cherries slightly pressed into the dough, 4-5 cm apart - frozen pitted cherries can be used.
7
Bake for 40-45 minutes at 190 degrees.
8