pryanik

plural pryaniks · plural pryaniki · alternative prianik

1. A Russian sweet-baked good, traditionally made from flour and honey.

   Dip the pryaniki in the glaze while they are still hot.

   1968, Nina Petrova, “[Cakes] Pryaniki”, in Russian Cookery (Penguin Handbook; 140), Harmondsworth; Baltimore, Md.; Ringwood, Vic.: Penguin Books, →LCCN, page 136

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   MOULDING BOARDS FOR PRYANIKS FROM POSHEKHONYE / The boards for moulding the Russian pryaniks (a kind of gingerbread, made of flour, honey or treacle, and spices), are interesting objects of folk art.

   1969, Soobshchenii͡a, volumes 30–37, page 74, column 2

   After his interview, Vikenty went to the Central Post Office and wired five thousand roubles to Lida for her to buy some things in the camp store—sometimes they had dried fish, and pryaniki made in the thirties—hard as iron, but spicy enough when soaked in water.

   1978, Victor Muravin, translated by Alan Thomas, “After Ten Years”, in The Diary of Vikenty Angarov, New York, N.Y.: Newsweek Books, →ISBN, page 146

   The artists who belonged to the Mir iskusstva (World of Art) group, sought new motifs in folk wood carvings, embroidery, icons, antique carpets, and figured treacle cakes (pryaniks).

   1987, Ruth Apter-Gabriel, editor, Tradition and Revolution: The Jewish Renaissance in Russian Avant-garde Art, 1912-1928, Israel Museum, →ISBN, page 236

   Who’ll have some pryaniki with honey, who’ll have cheap ones with molasses! Buy them up, boys, give them to the pretty girls!

   1996, Richard Taruskin, “[Punch into Pierrot (Petrushka)] Shirokaya Maslenitsa: The Grand Shrovetide”, in Stravinsky and the Russian Traditions: A Biography of the Works Through Mavra, volume I, Berkeley, Calif.: University of California Press, →ISBN, part II (A Perfect Symbiosis), page 695

   I will prepare Russian Pryaniks—maybe you call them honey cakes—for dessert and also lemon tarts with blueberry sauce.

   2000, Colleen Coble, From Russia with Love, Uhrichsville, Oh.: Heartsong Presents, →ISBN, page 71