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Honey bread 🍯

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Honey bread 🍯


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Tempo de preparo

1 hour(s)


20 servings

Raquel Oliveira

  • Ingredients
  • Recipe
  • milk (250ml), if you need more milk, add another 1/4 cup of milk1 cup
  • sifted wheat flour (260g)2 cup
  • chocolate powder (55g)1/2 cup
  • brown sugar (180g)1 cup
  • bicarbonate (total of 10g)2 teaspoon
  • Clove powder1 teaspoon
  • cinnamon powder2 teaspoon
  • honey (125ml)1/2 cup
  1. FILLING: Dulce de leche with chopped walnuts Prestige: condensed milk with grated coconut Brigadeiro Assorted jellies: strawberry, blackberry, apricot, pineapple, etc. TO BATH: 500g milk chocolate frosting, or 250g of milk chocolate mixed with 250g of semisweet chocolate, (I used milk and semi-sweet chocolate, fractionated, in drops, from the Harald brand)
  2. PASTA: Bring the milk to a boil, turn off the heat and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, cloves, cinnamon. Add the brown sugar (if you have some sugar lumps, break them all up), mix well, add the honey and the hot milk. Mix until you get a smooth dough, that is, the dough gets thicker. Grease and flour your own molds (I used 4 cm in diameter) for honey bread and pour the dough halfway, due to the action of the bicarbonate, the dough grows when baked. When you start putting the dough in the molds, turn the oven on to 180º to preheat. Place all the molds with the dough, in a roast and take it to the oven. In the first 10 minutes, lower the oven temperature to 160º, after these 10 minutes, increase the temperature to 180º again, and bake for about 30 minutes or until when you insert a toothpick, it comes out clean. Do not leave them in the oven after turning it off, so that they do not dry out. Wait for it to cool, unmold and place the honey breads on a surface lined with parchment paper or aluminum foil. After cooling, cut them in half and use the chosen filling.
  3. FILLING OPTIONS: Ready-to-eat dulce de leche: (don't buy the dulce de leche paste - the filling is dry), buy a softer dulce de leche. Add a little dulce de leche with chopped walnuts and use. Prestige: Condensed milk mixed with grated coconut (I used bagged coconut - bought at the supermarket - Sococo brand), enough to make a cream, more moist, but not runny. Brigadeiro: make an original brigadeiro dough, only softer than the point of rolling, wait for the brigadeiro to cool and fill the honey bread, and then immediately put a little granulated chocolate on top of this filling, close the bread and bathe them in chocolate. Wait for the buns to cool, cut them in half and put the chosen filling.
  4. ROOF: Melt the chocolate according to package directions. Using the proper fork to bathe, bathe each honey bread and remove them by tapping with the fork to drain the excess. Place them on a surface lined with parchment paper and wait for them to dry before packing. If it's too hot, put it in the fridge for a few minutes to dry. Don't leave it in the fridge for too long, because the chocolate will be off-white but not spoiled. It can be tasted just like that. After the cover dries, pack them individually.

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