Honey Bread Recipe

The first gingerbread recipe appeared in the 16th century, in Germany. The original recipe was made with flour, honey, spices, and yeast. Gingerbread was a common food in medieval Europe and was consumed by all social classes.

In the 17th century, honey bread arrived in Brazil with the Portuguese. The Brazilians adapted the original recipe, adding ingredients such as milk, eggs, and chocolate. Brazilian honey bread is now one of the most popular sweets in the country.

The first honey bread recipe published in Brazil was in 1840, in the book "Cozinha Imperial", by Maria Eugênia da Silva. The recipe was very similar to the original German recipe but included milk, eggs, and chocolate.

The gingerbread recipe has evolved over the years, and today there are countless variations. Some recipes include ingredients such as nuts, candied fruit, or liqueur. Honey bread can be served plain or covered with chocolate, dulce de leche, or icing.

Gingerbread is a versatile sweet that can be served on any occasion. It's a perfect treat for parties, meetings, or simply as a sweet snack.

Here is a recipe for gingerbread filled with sweet milk and covered in chocolate:

Honey Bread Recipe

Ingredients:

 

300 ml of milk (you can substitute coconut milk)

1 teaspoon of cinnamon powder

1/2 teaspoon ground cloves

250 g of honey (you can replace it with molasses if you are vegan).

1 teaspoon of bicarbonate of soda

1 pinch of salt

1 teaspoon powdered yeast

25 g chocolate powder (you can substitute carob powder)

1 and 1/2 cups of brown sugar

150 ml of oil

3 tea cups of wheat flour

5 eggs

1 tablespoon vanilla essence

200g of dulce de leche

honey bread mold, or you can use a rectangular baking pan n°5, greased and floured with rice flour.

1,100 kg of gluten-free chocolate

 

Method of preparation:

Put the milk, cinnamon, and cloves in a pan, stir, and bring to a boil. After boiling, add the honey and stir until it dissolves completely. Turn off the heat, cover the pan, and let it cool. After cooling, pour into a blender, add the oil, vanilla essence, eggs, and sugar, beat for approximately one minute, pour into a bowl, add the sifted chocolate powder and salt, stirring after each addition, add half of the sifted wheat flour, stir, then add the other half, also sieved, then mix in the sifted baking soda and lastly the baking powder, also sieved.

Pour into the molds and bake in a preheated oven at 180° for 20 to 40 minutes, or do the toothpick test; if it comes out dry, it's ready.

Assembly:

Unmold. When the breads have cooled, cut them in half, fill with dulce de leche, and then dip them in tempered melted chocolate.

Unmold the buns when they have cooled down, cut them in half, fill them with dulce de leche, and then bathe them in the tempered, melted chocolate.