The Best Gingerbread Dough Ever 🎄 Easy Recipe + Pro Tips! скачать в хорошем качестве

The Best Gingerbread Dough Ever 🎄 Easy Recipe + Pro Tips!

Welcome to Paula’s Kitchen Stories! 🎉 In this video, I’m sharing my recipe for the most delicious gingerbread dough ever—indulgent, flavorful, and secretly made with healthier ingredients like spelt flour and low-GI sweeteners. Once you try this, store-bought dough will be a thing of the past! 💫 ✨ What you’ll learn: 🍪 Step-by-step guide to prepping gingerbread dough 🌟 Pro tips for the ultimate spice mix 📅 How to plan: when to make it, how long it lasts, and more Stay tuned until the end for a special pro tip and secrets to making the perfect oversized or intricate gingerbread shapes! 🎁 💬 Question for you: Do you prefer classic gingerbread spice or like to add a twist? Let me know in the comments! 🙌 🍽️ Recipe (approx. 1.3 kg dough): 250 g agave syrup 150 g coconut palm sugar 5 cloves Small piece of nutmeg 2 tsp cinnamon 2 tsp ground cardamom 1 tsp ground ginger 250 g butter 400 g white spelt flour 200 g whole-grain spelt flour 2 tsp baking soda 2 eggs Instructions: 1. Prepare the spice mix - grind the cloves, nutmeg and cardamom with a mortar and pestle until it forms an ultra-fine, smooth powder, ensuring no coarse pieces remain. Mix it with ground cinnamon and ginger. 2. Place the agave syrup, coconut palm sugar, and spices in a large pot. Heat the mixture on medium heat until it starts gently bubbling, stirring occasionally. Remove the pot from heat (super important!), and add the diced butter, mixing until smooth. Allow the mixture to cool slightly before proceeding to the next step. 3. Whisk the eggs into the slightly cooled mixture. Mix the baking soda with the flours in a separate bowl. Gradually add the flours in small portions, mixing thoroughly after each addition. The dough will be soft and slightly runny. 4. Transfer the dough onto a piece of plastic wrap, wrap it tightly, and refrigerate for at least 3 hours or ideally for 2–3 days. The longer it rests, the richer and spicier the flavors will become - you can use it for up to 3-4 weeks. 📖 Full recipe and instructions here (in Estonian): paulasarekanno.com/piparkoogitainas 🎥 Don’t forget to LIKE, SUBSCRIBE, and hit the bell 🔔 to stay inspired in the kitchen! 🌐 Follow me for more: Instagram: @paulasarekanno Website: paulasarekanno.com