Priánik . It is a kind of Russian cake whose origin is in a city in southern Moscow called Tula . It can be found in a simple version, in the form of thick cookies; or more elaborate, in the form of cakes decorated with engravings made with wooden stamps . They are prepared with flour , honey, butter, jam, cardamom, ginger and cinnamon.


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  • 1 History of the priánik
  • 2 Meaning the word priánik
  • 3 Tuliskiy pryánik
  • 4 Ingredients
  • 5 Preparation
  • 6 Sources

History of the Priánik

In the 17th to 19th centuries , Pan de Miel , called priánik or priániki, was known in Russia ; Russian adjective that means sweet and / or aromatic. The Russian Honey Loaves, or Priánik, were made from rye flour and Bee Honey , to give them a touch of flavor they used to add nuts , raisins , jam and sometimes also spices. One of its most relevant characteristics is that the Priánik were generally round in shape and with drawings made on the top of the bread. However, the history of Honey Bread is very old: data is known of an ancient Chinese cake , called Mi-Kong or Mi-King, which precisely means “Honey Bread” and which was made with wheat flour and aromatic herbs, was commonly consumed from the 9th to the 13th century . The Mi-Kong arrived in the Arabian Peninsula with Genghis Kahn. Later, the Arabs and Turks took him to the accidental world. Those who passed through the Holy Land , today Israel , used to eat the Honey Breadthey called “Panis Mellitus” (Honey Bread). Migrants and nomads carried provisions of Honey Bread as their primary food to guarantee their survival in the crusades and battles of the time. Stories and legends of the European courts are told who were contributing to the Honey Bread, adding spices of all kinds: cinnamon , ginger , walnut , cloves and many others … One of those stories says that Catherine de Medici used to add poison in the preparation of the Honey Bread that he then gave to his enemies … However, there is no verification of the veracity of this legend.

Meaning the word priánik

It comes from the adjective that existed in Old Russian which meant “seasoned, spicy, spicy, aromatic” and this adjective for its part came from the noun ” paprika “, because in Old Russian people used to call all unknown spices as ” peppers”.

Tuliskiy pryánik

Tuliskiy pryánik is made in the Russian city Tula . For unknown reasons, Tula , which is a half-hour drive from Moscow , became the Russian capital of making prianiki. It was there that, in the 17th and 18th centuries , the best prianshiki took this art to its peak, creating prianiki in every possible way. The first literary appearance of this pryánik is found in a book from 1685 . Tuliskiy priánik is the “printed” pryánik. The most common shape is rectangle, with the filling of a jam or condensed milk. This priánik is very recognizable, because the word “tuliskiy” can always be read above it. Also in Tula There is the Priánik Museum.


Priánik . Modern version.

  • 1/2 kilo of sugar
  • 1/2 cup of water
  • 1 cup and a half of honey
  • 1/2 kilo of almonds
  • 500gr of flour
  • 12g potash
  • Cardamom
  • Aromatic cloves
  • Candied sweet layer
  • 700gr of sugar
  • 1/2 kilo of chocolate powder


Dissolve the sugar in the water, mix with the honey and boil this syrup in a large saucepan. Add the potash, cardamom, cloves to taste and chopped almonds . Take off the heat and add the flour, shake completely and make the dough on the table, cut into different figures and put them on a tray and bake until ready. Layer of sweet confit : Boil the sugar twice until the syrup is dense, add the chocolate powder, stir very well and cover both sides with the confit, dry slightly in the oven. Serve with tea or coffee.


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