# prianik
## English
### Noun

prianik (plural prianiks or prianiki)
* Alternative form of pryanik.
** 1910, “Bee-keeping in Russia”, in Natal Department of Agriculture, The Natal Agricultural Journal, The “Times” Printing and Publishing Company, Limited, page 188:Honey entered largely Into the preparation of favourite national dishes, and also for the innumerable varieties of prianiki (gingerbread cakes) so extensively used.
** 1968, Mara Kay, Masha, Swanley, Kent: Margin Notes Books, published 2014, →ISBN, page 113: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.
** 1972, Audrey Earle, “Nursery Memories”, in Claude Morny, compiler, A Wine and Food Bedside Book, London: The International Wine and Food Publishing Company, David & Charles, →ISBN, part 3 (Food), page 193: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.
** 1977, Dmitry Mitrokhin‎, Aurora Art Publishers: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.
** 1990, Tatyana Razina, Natalia Cherkasova, Alexander Kantsedikas, translated by Ruslan Smirnov, “[Folk Art in the Russian Soviet Federated Socialist Republic] Russian Folk Art”, in Folk Art in the Soviet Union, New York, N.Y.: Harry N. Abrams, Inc.; Leningrad: Aurora Art Publishers, →ISBN, page 29: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.
** 1998, Richard Taruskin, “Stravinsky’s Petrushka”, in Andrew Wachtel, editor, Petrushka: Sources and Contexts, Evanston, Ill.: Northwestern University Press, →ISBN, pages 71–72: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).
** 1998, “[Sweet breads] Prianiki: with honey”, in The Christmas Collection: Cakes, Bakes and Desserts from Around the World, London: Hamlyn, →ISBN, page 111: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.
** 1999, Natalia A. Kargapolova, “Unseen Treasures: Imperial Russia and the New World”, in American-Russian Cultural Cooperation Foundation, the Russian State Historical Museum, Unseen Treasures: Imperial Russia and the New World: A Millennium Exhibition from the Russian State Historical Museum, →ISBN, page 5, column 2: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.
** 2003, Ilya V. Loysha, “Siberia”, in edited by Solomon H. Katz and William Woys Weaver, Encyclopedia of Food and Culture (Scribner Library of Daily Life), volume 3 (Obesity to Zoroastrianism, Index), New York, N.Y.: Charles Scribner’s Sons, →ISBN, page 279, column 2: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); […]
** 2004, Bernard O’Connor, “[The Protection of Geographical Indications in Selected Countries] Russia”, in The Law of Geographical Indications, London: Cameron May, published 2007, →ISBN, footnote 198, page 319:“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.
** [2006, Игорь Петрович Агабекян, “National cuisine”, in Английский язык для обслуживающего персонала: Учебное пособие, Moscow: Проспект, →ISBN, page 129:Russian honey-cakes are called prianiki, thick O-shaped rolls are called boubliki, dry O-shaped rolls are called baranki or sooshki.]
** 2009 August 12, Jeffrey Wood, Lyft Faetels: Inner Peace (Lyft Faetels Trilogy; II), Bloomington, Ind.: iUniverse, →ISBN, page 48: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.
** 2016 June 14, Anna-Nina Kovalenko, “Step Two. PONS ASINORUM* (*DONKEY BRIDGE-Lat.)”, in Five Steps to Resurrection, Trafford Publishing, →ISBN: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.
** 2021, Charlie Dickinson, Losing Laika: A Soviet Historical Novel, Portland, Ore.: Ch. Dickinson, published 2022, →ISBN:“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.