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While the pryanik is still hot, brush the sugar glaze over the entire surface. As it cools, the glaze will dry into a white, crackled finish that seals in moisture and keeps the bread soft for weeks.
To achieve the authentic flavor, the dough uses a high ratio of honey and specific spices (the word pryanik comes from pryany , meaning "spicy"). prjanik tulskij recept gost
1 cup liquid honey (darker buckwheat honey adds a deeper flavor). Sugar: 1/2 cup (adds structure and caramel notes). Butter: 4 tbsp (approx. 50-60g) unsalted, melted. Eggs: 1 whole egg or 4 egg yolks for extra richness. While the pryanik is still hot, brush the