Honey gingerbread dough
Ingredients:
Makes about 1100 g of dough
500 g honey
250 g rye flour
250 g all-purpose flour
a pinch of salt
Abrasion of half a lemon
Pith of a vanilla stick
10 g deer horn salt
5 g potash
25 g ginger bread spice
1 tbsp water and 1 tbsp egg white
Milk for brushing
- Preparation time: 1 1/2 h working time + 6 weeks rest time
- Difficulty: apprentice cook
Little helper:
Preparation
1.
Heat the honey in a saucepan to 60 ° C until all the crystals have dissolved, then let it cool down again to room temperature.
2.
Add rye and wheat flour, sprinkle with gingerbread spice and mix
3.
Knead the dough well, wrap it with cling film and let it rest in a cool room at 18 ° C for at least 6 weeks. The pastry chefs used to prepare the dough for Christmas after Easter.
4.
For further processing of the dough, stir the leavening agents separately - deer horn salt in a little water and potash in a little egg white - and knead one after the other under the dough.
5.
Preheat the oven to 175 ° C. Roll out the dough to about 8 mm thick and cut or cut out as desired. Spread thinly with milk and bake for 15-18 minutes.
Tip: The main difference between honey and gingerbread dough is that honey is used exclusively for sweetening honey cake dough.
