Piernik staropolski calculator

Piernik staropolski is a honey dough that is mixed weeks before Christmas and left in the cold to mature, then baked in thin sheets and layered with plum jam. Half honey by weight of the flour, a third sugar, a quarter butter, and baking soda for the rise: no yeast, no waiting on a proof, only on time.

How it works

Sources & methodology

Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.

• Moje Wypieki — Piernik staropolski (after Lemnis & Vitry) — The anchor, from Lemnis and Vitry’s “W staropolskiej kuchni”: a kilo of flour, 500 g of honey, 330 g of sugar, 250 g of butter, 3 eggs, 125 ml of milk, 3 teaspoons of soda, 80 g of spice; 5–6 weeks in the cold, three 39×26 cm sheets at 170 °C.
• AniaGotuje — Piernik staropolski — The same kilo with 400 g of sugar and 50 g of spice; her three flat teaspoons of soda weigh about 20 g, the figure the soda row uses. At least two weeks, best four to six.
• Kwestia Smaku — Piernik staropolski — The half-batch: 500 g of flour, 250 g of honey, 150 g of butter, 180 g of sugar, an egg and two yolks, 80 ml of milk, 1.5 teaspoons of soda, walnuts; two to three weeks, one sheet at 180 °C for 25–30 minutes.
• Kwestia Smaku — Pierniczki staropolskie — The same dough cut into about 60 cookies after anything from a few days to four weeks in the fridge, 7–8 minutes at 180 °C.

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