Traditional Russian Tula Pryanik Gingerbread

Ingedients: 

For the gingerbread dough:
430g plain wheat flour (ideally strong bread flour)
225g sugar
1 egg
75g honey
50g unsalted butter
135ml water
½ tsp baking soda
A pinch of salt
For the spice mixture:
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves

For the filling:
- @thursdaycottage Toffee Apple Curd

Method: 
Step 1 — Make the syrup
Pour the water into a heavy-bottomed saucepan and add the sugar. Heat until the mixture reaches a boil, then take it off the heat. Leave the syrup to cool completely until it reaches room temperature.

Step 2 — Incorporate the wet ingredients.
Once the syrup has cooled, stir in the egg. Mix well to distribute the it evenly throughout the liquid.

Step 3 — Add the honey and butter
Introduce the honey, softened butter and a pinch of salt. Stir everything together until the mixture is smooth and thoroughly combined.

Step 4 — Prepare the dough
In a separate bowl, mix the flour with the bicarbonate of soda and spices.
Gradually add wet ingredients to this dry mixture, working everything together into a dough.
The exact amount of flour may vary slightly, so judge it by texture rather than relying entirely on the measurement. The dough should feel supple and elastic, hold its shape comfortably and does not stick to your hands.

Step 5 — Fill and shape the gingerbread
Use a decorative gingerbread mould to create the traditional embossed finish.
Press a portion of dough into the mould, carefully working it into the decorative details.
Spoon some apple curd into the middle, then place a second layer of dough over the filling to enclose it.
Gently turn the mould out onto a baking tray, taking care not to flatten the raised design.

Step 6 — Bake in two stages
Heat the oven to 210°C.
Bake the gingerbread at this temperature for 3 minutes, allowing the surface to set before the design can spread.Lower the oven temperature to 160°C and bake for a further 15-18 minutes.

Step 7 — Rest after baking
Leave the finished gingerbread on its baking tray to rest.
During this time, the outer crust becomes firmer, while the orange filling gradually moistens and flavours the gingerbread from the inside.