Meaning of prianik | Babel Free

Definitions

Alternative spelling of pryanik.

alt-of, alternative

Examples

“Honey entered largely Into the preparation of favourite national dishes, and also for the innumerable varieties of prianiki (gingerbread cakes) so extensively used.”

“Masha opened the grey bundle and taking out a prianik stuffed it into her mouth. It smelled of honey and spices and was surprisingly fresh, considering that it had been baked several days ago.”

“From Petticoat Lane came small round cakes called Prianiki, in appearance rather like parkin but tasting quite differently, a subtle mixture of honey and all the spices under the sun.”

“The ornamentation, fundamental to Mitrokhin’s graphic art in the years after 1910, is based on an excellent knowledge of nature motifs: trees, grasses, flowers and fruits; and of their treatment in the works of Russian decorative folk art: printed cloth, carved moulding boards for prianiks, and painted tiles.”

“Skill was also required to make boards for stamping designs on cakes (prianiks), which were baked for Christmas feasts, given as presents to guests at wedding celebrations, and dispensed at funerals.”

“As to why Stravinsky thought to begin the tableau in this way, we need only cite the cries of the prianiki vendor hawking his pastries at the beginning of the Shrovetide Fair in Serov’s opera The Power of the Fiend (ex. 1a).”

“Bake the prianiki for 5 minutes, then reduce the oven temperature to 375°F, and bake for 10–15 minutes more. Cool the prianiki for 10 minutes in the molds before turning on to wire racks to cool completely.”

“There would be plenty of prianiki (molded gingerbreads) for the guests and strangers alike. Prianiki are favorite sweets in hospitable Russian households. Tsars and people of humble origin loved prianiki.”

“Other types of baked pastries included pechen’ya (cookies), prianik (a type of honey-cake), sooshka (ring-shaped pretzels, small kalatch dipped into boiling water before baking); […]”

““Tulskiy prianik” - kind of sweet ginger bread, known as from 1685. At the beginning of XX century there were 15 bakeries in Tula, which specialised exclusively in production of Tulskiy Prianiks. Twice in 1887 and 1889 Tulskiy Prianik got Golden Medals at exhibitions in Paris.”

“Russian honey-cakes are called prianiki, thick O-shaped rolls are called boubliki, dry O-shaped rolls are called baranki or sooshki.”

“On the other table were the desserts. The good colonel elaborated, pointing out his favorites; the mini chocolate pancakes with vodka–cherry sauce, Ukrainian honey cakes and prianiki honey biscuits.”

“When we got into the tractor (in cabin, he behind the wheel, side by side), I was given a huge bag of prianiks*(*gingerbread). Bag was made out of newspaper. Prianiks smelled strongly with fuel oil. We drove through the night highway, spraying snow; I munched prianiks and wiggled my toes in the boots to keep warm.”

““Just for your good news, I make prianiki honey biscuits.” / Andrei knew those biscuits. The aroma was what hit him when he first walked in the door. Memories of his mama’s baking reached back to his earliest years. / “Yes, we’ll enjoy your prianiki with some hot tea. Perfect way to celebrate,” Petro said.”

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