Russian bread

I just found this recipe while surfing the net.
Seems like a good decoration piece to add to things such as cakes.
http://www.deliciousdays.com/archives/2006/09/12/russian-bread/

Russian Bread

Recipe source: adapted from chefkoch.de

Prep time: 30 min., baking: 10-15 min.

.

(yields 2-3 baking trays):

The Dough

Ingredient Weight US Volume Bakers Percentage
flour 150 g 5.29 oz 1.18 cups 100.00%
4 egg whites 80 g 2.82 oz 0.35 cups 53.33%
a pinch of salt 1 g 0.04 oz 0 tbspns 0.67%
white sugar 125 g 4.41 oz 0.62 cups 83.33%
2 tsp vanilla sugar* 10 g 0.35 oz 0.8 tbspns 6.67%
2 tbsp unsweetened cacao 10 g 0.35 oz 0.64 tbspns 6.67%
1/2 tsp cinnamon 3 g 0.11 oz 0.16 tbspns 2.00%
Total Weight: 379 grams / 13.37 ounces
Total Flour Weight: 150 grams / 5.29 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

* apparently if you cannot get vanilla sugar, it can be substituted directly for vanilla extract

Baking directions

Beat the egg whites in a large bowl together with a pinch of salt until they become very stiff (stiff enough to flip the bowl without making a mess).

Add sugar, vanilla sugar, cinnamon and cacao to the stiff egg whites, then blend in the flour until evenly combined.

Preheat the oven to 170°C (340°F). Cover your baking tray(s) with parchment paper or a silicon mat. Fill the batter in an icing bag and carefully pipe the alphabet or other shapes onto the tray. While the first attempts may look a little imperfect, you’ll become better with every new shape and letter. Be careful to leave enough space in-between, the cookies tend to rise a bit in size.

Bake on middle level for 10 to 15 minutes. The best way to find out if your cookies are done, is to take one out (they may still feel a little soft) and let it cool for 1 minute (they turn firm quickly and become crunchy). Remove them from the oven when done and let them rest on the trays for a few more minutes before picking them up. Store them in an airtight container as soon as they cooled down completely to keep them crunchy.

4 comments

I just tried making these at home. I do not have the proper parchment paper here, just wax paper (which burns in the oven!) So I ended up botching it.
Right up until baking they looked great, and smelled very nice. If I have time at work on Friday night, I will try some there.

You can bake it on parchment using  double pans  to minimize bottom heat, or if you use silicone pan liners.
yes, thank you. I have parchment at work, so that is what I plan to use some time this week.
More recipes! These cookies look great, and it's so versatile...can pipe into various shapes. Will test them out, but, I think maintaining their crunchiness will be a challenge in our humidity.