Kaluga dough is not dough in our usual sense. This is a dessert made by our ancestors in Russia. It was served on the tables of princes, and the aroma from it is truly magnificent. Bread made with rye malt (I have homemade bread) is best suited for it, then it will have a very pronounced taste and aroma. If desired, you can add nuts, seeds or dried fruits to it. Try it, I think many people will like it.
Main Ingredient: Sugar / Spices, Spices, Condiments
Geography of cuisine: Russian cuisine
- Rye bread - 250 grams
- Sugar - 250 Grams
- Water - 200 Grams
- Ground cinnamon - 0.25 Teaspoons
- Star anise - 0.5 Pieces
- Cardamom - 2 Pieces
- Powdered sugar - 2 Tbsp. spoons
How to cook "Kaluga dough"
Prepare all the necessary ingredients for making Kaluga dough.
Cut stale bread into small pieces and dry for 5 hours in a warm place.
Pour sugar into a saucepan, add half star anise, cinnamon. Open the cardamom boxes, remove the seeds and add them to the sugar.
Pour in warm water and stir.
Place the saucepan over medium heat and bring to a boil. Simmer for 5 minutes, skimming off the foam. Remove from heat and strain.
Pour the syrup back into the pot and put it back on the fire. Add dried bread to the syrup, mix.
Simmer the bread in syrup for 10 minutes, stirring. Remove from heat and immediately punch the mixture with a blender until smooth. Put the pot with Kaluga dough in the refrigerator for 3-4 hours.
Roll out balls of Kaluga dough, the size of a nut, and roll in powdered sugar. You get candy.
Or put the dough in a jar and spoon it up like jam.
Store candies from Kaluga dough and a jar of dough in the refrigerator.
Enjoy your tea!