Gingerbread-kozuli
12 servings
60 minutes
Gingerbread kozuli is a fragrant treat infused with the spirit of European culinary traditions. The history of this delicacy dates back to ancient celebrations when shaped gingerbreads adorned festive tables and served as a symbol of home comfort. Their rich flavor is created by a harmonious blend of caramelized sugar, spicy spices, and butter, giving the gingerbreads warm, deep notes. The dough has a unique property — over time its quality only improves, becoming more elastic and aromatic. Kozuli can be used not only as a dessert but also as original edible decorations, creating entire compositions from shaped gingerbreads. These gingerbreads are not just baked goods but a reflection of family traditions passed down through generations.
1
In a high pot with a thick bottom, melt the sugar over medium heat until it reaches a caramel state and is free of sugar granules, carefully add hot water, reduce the heat, and add butter and spices.
- Sugar: 500 g
- Water: 200 ml
- Butter: 200 g
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground white pepper: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
2
If necessary, you can add 2 tablespoons of honey. But it can be made without honey.
- Sugar: 500 g
3
When the mixture becomes homogeneous, remove from heat and add baking soda. The mixture will start to rise — stir!
- Baking soda: 1 teaspoon
4
Add the yolk and flour to the cooled mixture and start kneading the dough.
- Egg yolk: 1 piece
- Wheat flour: 1 kg
5
Wrap the prepared dough in a bag or food film and place it in the refrigerator for 3 to 10 days. The kozuly dough is unique in that it can be stored in the refrigerator for up to 3 months, and its quality only improves.
6
Roll out the dough to a thickness of 4-6 mm, cut out shapes with a cookie cutter, and bake in an oven preheated to 180 degrees for 7 minutes.
7
Bake each new batch for a shorter time (about 30 seconds less). Otherwise, the cookies may dry out.
8
Place the baked gingerbread on a flat surface and let them cool.
