Homemade soft kefir gingerbread with glaze

Homemade soft kefir gingerbread with glaze

Fragrant, glazed on the outside and soft on the inside! This pastry comes out soft, moderately sweet, with a sweet glaze on top. Honey, added to them during production, gives the gingerbreads a special and unusual taste. These gingerbread cookies are quite good with milk for an afternoon snack or with freshly brewed black tea.

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Ingredients and how to cook

ingredients for 20 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

Take 2 eggs and a deep container. Drive one egg into it first, then the second, separating the white from the yolk. Add only the yolk to the container, and the white will be used later. You will need it when making the glaze. Now add honey, add sweet sand. Whisk all ingredients until smooth.

Step 2:

Now pour the drink and vegetable oil into a large bowl or any other container, mix them, then pour the resulting egg-sugar mass prepared in the first step into this container. Lightly beat all ingredients with a mixer.

Step 3:

Next, add flour and baking soda to this mass, but add portions and sift through a sieve, kneading the ingredients each time. Knead the gingerbread dough in this way. Pay attention, so that the gingerbread cookies really turn out tasty, the dough for them must be soft and not tight, so you may need a different amount of flour, which will differ from that indicated in the recipe.

Step 4:

Now the resulting gingerbread dough needs to be rolled out. Sprinkle the work surface with flour (an additional amount will be useful in this step. You need to add enough of it so that you can work with the dough). Roll the dough itself in a little flour so that it does not stick to the rolling pin and roll out a little. Its thickness should be 1 cm, maximum 1.5 cm. Using a glass or a special mold, cut out circles from the dough.

Step 5:

How to bake gingerbread cookies with kefir? Cover a baking tray with baking paper and place the gingerbread pieces on it. Place the baking sheet with gingerbread cookies in an oven preheated to 180°C. Bake them for 25 minutes, but keep in mind that everyone’s oven works differently, so they also bake differently, so the baking time may vary from the indicated one.

Step 6:

Prepare the glaze that will cover the gingerbread cookies. For this you only need 2 ingredients: protein and powder. Beat the ingredients with a whisk or mixer until the powder is dissolved and the color is snow-white (no need to beat until stiff peaks form). Please note that you can only use the remaining white (from 1 egg), but in this case the gingerbread cookies will be covered with the thinnest layer of glaze. I used the whites of 2 eggs, so they will one hundred percent have a snow-white cap.

Step 7:

After 25 minutes, remove the baking sheet with the gingerbread cookies from the oven and dip them into the prepared glaze or brush them in two layers with the prepared glaze using a silicone brush, then send the gingerbread cookies to the oven for another 10 minutes, thus bringing them to full strength. readiness. It is best to cool freshly baked homemade gingerbreads by placing them on a wire rack.

Gingerbread cookies should not be kept in the oven for a very long time, achieving an intense blush. Let them be light. In this case, they will literally turn out soft.

Honey was used as a flavoring agent in this recipe, but you can also add cinnamon, vanilla, or, for example, flavoring to the dough when making gingerbread cookies.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. Read a lot of useful information about flour and its properties in this article for us!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, use the useful information in this article for us!

Gingerbread cookies with kefir (regular recipe)

White on the outside and soft on the inside, these are perfect gingerbread cookies. In Rus' they were prepared all the time, for holidays and on weekdays, they even decorated Christmas trees with them. I'll tell you how to make gingerbread cookies with kefir (regular recipe).

Manufacturing Description:

Ingredients:

• Wheat flour - 2-2.5 cups
• Drink – 350 ml
• Sugar - 1 glass
• Egg yolk – 2 pieces
• Egg white – 1 piece
• Honey - 1 tbsp. spoon
• Vegetable oil - 3 tbsp. spoons
• Soda - 3/4 teaspoons
• Sugar - 3 tbsp. spoons
• Egg white – 1 piece

Number of servings: 10

How to cook “Gingerbread cookies with kefir (regular recipe)”

Rate the recipe for Gingerbread with Kefir (regular recipe):

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Thanks for the recipe. The whole family deserved it. Robila stuffed with apple jam. cool

It takes 4.5 cups of flour. Apparently it depends on the flour. I liked it

Thanks for the recipe! Very quickly and a lot. The granddaughters liked the gingerbread cookies. It really took 6 glasses of flour. I will create it periodically and try with the insides.

I didn't read all the comments. but the recipes don’t give it that way ((this amount of flour took about 6 cups. (((it’s still hot, tomorrow it will be clear that it’s worth using this recipe again((

Delicious. Swiftly! But with flour. twice as much as in the recipe!)))

All that's left to do is bake. I had to add 4 cups of flour to the amount of kefir

It turned out very tasty, thanks for the recipe, we need exactly 2 times more flour

Thanks for the recipe. The gingerbread cookies came out very tasty and airy. I'm taking the recipe for myself

I put more flour

Everything worked out, I just added more flour.

Guys, don't cook this recipe, or add more flour

So whoever wants gingerbread, we make it according to the recipe, and pancakes are like mine, the dough is a little thicker like pancakes

By the way, the dough was like pancakes only thicker. And the drink was 13 days expired

I don’t have any special abilities. I kneaded the dough, put it in the oven. Well, then you can see for yourself) I liked it

for this amount of kefir, flour you need at least 2 times more))) I didn’t experiment))))))))))))

I don’t understand how it all worked out for me! I added a little cinnamon and cocoa! It turned out delicious.

After 10-15 minutes I complained that I didn’t get the test, sorry, please, this is my mistake, my glass measure is less than 250 ml. Next time I think it will work again, sorry.

I didn’t get it, the dough is very little flour and 350 ml. drink 1 egg +1 white. and so I may have made a mistake, but I was disappointed and wanted to try again after 36 years.

the cakes came out. not gingerbread at all. the dough is hard.

The gingerbreads came out very tasty, beautiful, and simply melted in your mouth. Not a bad recipe.

Soft gingerbread cookies with kefir (quick and tasty)

It is difficult to find the most popular and beloved pastry by almost everyone than gingerbread. The history of this delicious dish goes back centuries. So, we present to your attention soft gingerbread cookies made with kefir, quickly delicious.

For soft gingerbread cookies with kefir you need the following products:

• 500 ml kefir
• 400 g sugar
• 4 testicles
• teaspoon of soda
• 2-3 tbsp. tablespoons vegetable oil
• flour (how much will our dough take)
• salt - on the tip of a knife

Products for glaze:

• 2 egg whites
• 200 g sugar

Soft gingerbread cookies with kefir (quick, delicious): recipe for making

Add two hundred grams of sweet sand to the drink, mix thoroughly, beat in two chicken eggs, extinguish the baking soda, add to the drink, pour in sunflower oil. Mix everything thoroughly, knead the gingerbread dough, evenly adding wheat flour, until it becomes thick sour cream.

Then, on a flat surface sprinkled with wheat flour, roll out a layer the width of a finger. We cut out gingerbread cookies using special molds. If there are no molds, take a glass.

Preheat the oven to 180 degrees. Grease a baking tray with oil, place gingerbread cookies on it, and bake for half an hour.

Prepare the glaze: separate the two whites from the yolks. Then beat the whites with two hundred grams of sweet sand until a stiff foam forms. 10 minutes before the end of baking, pour the glaze over the hot gingerbread cookies. After the glaze has hardened, our gingerbread cookies are ready.

Recipe No. 2

Products for Soft gingerbread cookies with kefir:

• half a liter of kefir
• 2 cups (or to taste) sugar
• 4 chicken eggs
• 7 tbsp. tablespoons vegetable oil
• teaspoon of soda
• 1 kg flour
• 2-3 tbsp. spoons of cocoa powder
• 1.5 tbsp. sweet powder (or sweet sand) for glaze

Method for making soft gingerbread cookies with kefir:

Separate the whites from the yolks. Shake the drink (take it at room temperature) slightly with a spoon, add soda, and when the reaction starts, mix. Beat the yolks with sugar in a blender. Pour the drink into the yolks, add vegetable oil, mix.

Combine flour with cocoa powder, add portions to the liquid, knead into a loose dough. Let our dough rest for 7-10 minutes. Preheat the oven to 180 degrees. Cover the baking sheet with parchment.

Form gingerbread cookies from the dough and bake for about 20 minutes.

We prepare glaze from proteins and sweet powder (or sugar) - just beat well. We take out our gingerbread cookies and cover them with glaze.

How to cook soft gingerbread cookies with kefir quickly and deliciously (recipe No. 3)

Products for the test:

• 500 g sugar
• teaspoon of soda
• 3 testicles
• a pinch of salt
• 500 ml kefir
• teaspoon vinegar (9%)
• 6 cups flour
• 4 tablespoons vegetable oil

Products for glaze:

• 200 g sugar
• one testicle

Manufacturing method:

Take a bowl, add chicken eggs, add sweet sand to them. Using a mixer or whisk, beat chicken eggs with sweet sand until foam forms. Pour the drink into a separate bowl and whisk in the same way. Quench 1 teaspoon of vinegar and add to kefir. Take salt and two tablespoons of vegetable oil with the tip of a knife. We add all this to the same mass. Whisk. Add kefir mass to the egg mass. Then mix everything thoroughly and beat again. Add wheat flour to the acquired consistency (evenly!), knead the elastic dough. Leave for 10 minutes.

Then, using a rolling pin, roll out the dough about a centimeter wide. Using an ordinary glass or molds, cut out round gingerbread cookies. Place the gingerbread cookies on a baking sheet greased with oil (or use baking paper), also greased with oil. Place the baking sheet with gingerbread cookies in the oven, the temperature of which is 180 degrees. Bake for half an hour.

While the gingerbread cookies are baking in the oven, prepare the glaze. Take an egg, separate the white and pour sweet sand into it. Whisk. 10 minutes before the gingerbreads are ready, remove the baking sheet and brush the gingerbreads with glaze. After 10 minutes, remove the gingerbread from the oven and leave to cool for a while.

Do you like soft gingerbread cookies made with kefir (quick, delicious)? I am waiting for your explanations.

Gingerbread cookies with kefir “Fragrant”

Fragrant homemade gingerbread. A beautiful addition to morning tea, or an afternoon snack. Remains soft for a long time. Give them a try and they won't disappoint you.

Ingredients for “Fragrant Kefir Gingerbread”:

• Drink – 0.5 l
• Chicken egg (yolks for dough, whites for glaze) - 3 pcs.
• Sugar (2 for dough, 1 for glaze) - 3 cups.
• Vegetable oil - 3 tbsp. l.
• Wheat flour / Flour (use your own flour to determine how much you will need, this is an approximate amount) - 700 g
• Spices (gingerbread spices to your taste, I used a mixture of cinnamon, cardamom, nutmeg, ginger and cloves in equal proportions) - 2 tsp.
• Baking powder (TM Dr. Oetker) - 2 tsp.
• Confectionery sprinkles (TM Dr. Oetker)

Production time: 120 minutes

Nutritional and energy value:

Recipe for “Fragrant Kefir Gingerbread”:

Mix the drink with sugar, egg yolks, vegetable oil. (I prepared gingerbread for 2 servings, so there are more products in the photo than indicated.)

Then add some flour so that the dough is a mixture of thick sour cream. Leave it for an hour at room temperature.

For the upcoming production of gingerbread cookies we will use TM Dr. Oetker baking powder

Add baking powder and gingerbread spices to the dough, mix well and add the rest of the flour to knead the dough, it should not be hard, soft and not stick to your hands.

Roll out the dough into a layer 3 cm wide and cut out gingerbread cookies using a notch.

Bake gingerbread cookies in the oven on a greased baking sheet at 180 degrees for 20-30 minutes.

Let the browned gingerbreads cool.

Let's prepare the glaze. Chilled whites need to be beaten to stable peaks, then add sugar in small portions and beat until it is completely dissolved. The finished glaze should be smooth and shiny.

Using a pastry brush, coat the gingerbread with glaze.

Leave the gingerbread cookies on the board for 3-4 hours to allow the glaze to dry.

At your request, gingerbread cookies can be decorated with decorative sprinkles TM Dr. Oetker

Sprinkle the gingerbread cookies right away before the glaze dries.

Bon appetit!

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November 26, 2019 JagodkaT12 #

November 26, 2019 svetlanaboyko75 # (recipe creator)

January 31, 2018 veronika1910 #

January 31, 2018 svetlanaboyko75 # (recipe creator)

January 28, 2018 Natalya Malaya #

January 30, 2018 svetlanaboyko75 # (recipe creator)

January 16, 2018 nadia-26 #

January 16, 2018 svetlanaboyko75 # (recipe creator)

January 15, 2018 lo_lola #

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January 10, 2018 Irushenka #

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January 9, 2018 hellena2013 #

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January 9, 2018 Three sisters #

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