Gingerbread on Kefir

To cook a recipe for baking gingerbread on kefir, pour kefir into a deep bowl, extinguish soda with vinegar and add to kefir. Next, add sugar, honey and mix well. In order for the honey to dissolve better, it is advisable to slightly warm the kefir so that it is warm.

Toast walnuts a little in a dry frying pan, and then crush in a mortar. The degree of grinding is not so important, you can grind it into crumbs, or you can lightly roll it with a rolling pin. Grind the cloves and other spices in a mortar or grind with a coffee grinder. Wash the raisins, pour warm water and let stand for 20 minutes. If the raisins are large, you can chop them with a knife. The crushed raisins will be more evenly distributed in the dough.

Add crushed spices, raisins, nuts and vegetable oil to kefir, add sifted flour and mix everything well until smooth. If desired, vanilla sugar or grated citrus zest can be added to the gingerbread dough.

After mixing, set the dough aside for 15-20 minutes so that it rests and all products are combined. For baking gingerbread, you can use different forms, if there are no large forms, you can use paper cupcake liners. Pour the prepared dough into the form, a little less than half of the form, if the form is embossed, after filling, tap it on the table. So the dough will evenly fill the entire relief of the form and there will be no voids.

Preheat the oven to 140-160 degrees, it all depends on the oven, and put the form with the dough. Such a low temperature is needed because, as the dough is liquid, at a high temperature, the gingerbread can be charred on the outside, and it will be raw on the inside. Bake gingerbread for 1 hour, to make sure the gingerbread is ready, pierce it with a wooden skewer or a toothpick. If the skewer is dry, the gingerbread is ready. Allow cake to cool, remove from mold and sprinkle with powdered sugar.