Tula Pryanik (Russian: Тульский пряник) is a traditional dessert of Russian cuisine. Named after the city of Tula in Russia and boasting a history of over 300 years, Tula Pryanik is today considered one of Russia's iconic gastronomic treasures.

One of the distinguishing features of Tula Pryanik is that it is prepared in two layers by incorporating various fillings such as jam, marmalade, or milk jam (Russia’s version of dulce de leche). In traditional methods, the designs, symbols, or inscriptions on this dessert are created by masters using wooden molds. The production of these molds is very labor-intensive and they are usually carved from and dried using hard woods such as apple, pear, or birch, so that they can be used for many years.

Since the 18th century, as its popularity increased, Tula Pryanik has been presented at fairs and important events in Russia, particularly at grand state ceremonies like the coronations of emperors. Today, Tula Pryanik is not only regarded as a dessert but also as a part of Russia's cultural heritage, and it is exhibited in special museums in Tula, where visitors are provided with information about its history and production.

^{Tula Pryanik (Photograph: Nazlı Kemerkaya)}

Origin

The history of Tula Pryanik extends back to Medieval Russia. It first appeared in the 12th and 13th centuries in Russia in a simple dessert form known as "honey bread," made of rye flour, honey, and fruit juice. During these periods, with the arrival of spices to Russian lands, the taste and production technique of pryanik evolved into its current form.

In the city of Tula, although the exact beginning of pryanik production is not known, it is first mentioned in written sources in 1685. These documents indicate that the local people in Tula sold pryanik and hazelnuts in small shops. Over time, production in the city experienced rapid development, especially during the 18th and 19th centuries, and pryanik making became one of the important crafts in the city. During this period, numerous pryanik factories opened in Tula; the masters guarded their recipes with great secrecy and passed them only among family members.

In the late 19th century and early 20th century, Tula Pryanik gained fame by being showcased at fairs in various regions of Russia and even at international exhibitions. For example, at the world exhibitions held in Paris in 1889 and 1900, large pryaniks prepared by Tula masters won awards. By incorporating historical events, state ceremonies, and city symbols into the special pryaniks they produced, the pryanik masters made Tula Pryanik a gastronomic symbol of Russian culture. Today, Tula Pryanik continues to be regarded as an important part of Russian cultural heritage by preserving its traditional production techniques.

Tula Pryanik Recipe

Ingredients:

• 2 eggs
• 100 grams butter
• 5 tablespoons honey (buckwheat honey is especially recommended)
• ½ cup granulated sugar
• Approximately 300 grams flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• A pinch of salt
• A pinch of black pepper
• A pinch of ground cloves
• For the filling: jam or milk jam (dulce de leche)

For the glaze:

5 tablespoons powdered sugar

Approximately 2 tablespoons hot water

Instructions

First, prepare a double boiler setup. In a bowl, beat the eggs. Then add the butter, sugar, baking soda, cinnamon, cloves, salt, black pepper, and honey to the mixture. Heat the mixture over the double boiler, stirring continuously until it becomes smooth and homogeneous. When the mixture takes on the color of honey and begins to froth slightly, remove it from the double boiler and allow it to cool to room temperature.

Once the dough has cooled sufficiently, gradually add small portions of flour while mixing. Knead the dough carefully until it becomes soft but does not stick to your hands. Divide the ready dough into equally sized pieces.

Roll out the dough pieces to a thickness of approximately half a centimeter. Spread jam or milk jam (dulce de leche) on one piece. Roll out another piece and cover the filling with it, sealing the edges carefully. Then, press traditional wooden molds onto the dough to shape it (if you don't have a mold, different patterns can be drawn).

Bake the prepared pryaniks in a preheated oven at 170°C for 20-25 minutes until the tops are lightly browned. As soon as they are removed from the oven, spread the glaze made by mixing the powdered sugar with hot water over them and allow them to cool. When the glaze cools, it will turn white, giving Tula Pryanik its characteristic appearance.