Brazilian Honey Spice Bread Recipes

BRAZILIAN HONEY CAKES (PãO DE MEL)

Steps:

• Preheat oven to 350 degrees F. Grease and dust 24 4-ounce ramekins with cocoa powder. Reserve.
• Combine the milk, cinnamon, cloves and nutmeg in a small saucepan. Heat it, over medium heat, until it starts to simmer. Remove from heat and add the honey, stirring until the honey has dissolved. The milk fats might separate, that is ok. Cover and reserve until cooled to room temperature.
• Once the infused milk has cooled, transfer to the jar of a blender and add the eggs, brown sugar, vanilla extract, salt and vegetable oil. Blend until well combined.
• Pour the liquid mixture into a large bowl. Start adding the dry ingredients, sifting them into the bowl with the aid of a fine mesh sieve. Start with the cocoa powder, followed by baking soda, baking powder and flour. Whisk to combine, being careful not to overmix.
• Pour the batter into the prepared ramekins. Place them in baking sheets and bake until a toothpick inserted in the center of a cake comes out clean, 15-20 minutes.
• When cakes are done, remove from oven and let them cool. Then, run a butter knife along the circumference and unmold the cakes.
• Using a serrated knife, cut each cake in half. Spread about 2 tablespoons of dulce de leche in the cut side of one of the halves. Top with the second half, creating a sandwich. Repeat with all the cakes. Reserve.
• Temper the chocolate: Place two-thirds of the chopped chocolate in the top pan of a double boiler or in a large bowl set over a smaller saucepan filled with barely simmering water. Stir constantly until the chocolate is melted and it reaches a temperature of 118°F (see notes). Remove from the double boiler and add the remaining chocolate, stirring until dissolved and cooled to a temperature of 88 - 89° F. That could take anywhere from 10 to 15 minutes. The chocolate is now tempered and ready to use.
• Dip each cake into the tempered chocolate, with the aid of two forks, and set them into parchment paper to set.
• Once set, enjoy right away or keep it in an airtight container at room temperature for about 2 weeks, in the fridge for up to one month or freeze for up to 3 months.

BRAZILIAN HONEY-SPICE BREAD

Steps:

• In a medium saucepan, combine the milk and brown sugar.
• Cook and stir over low heat until the sugar is dissolved.
• In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves.
• Gradually blend in the milk mixture, honey, eggs and vegetable oil.
• Turn the batter into a greased 8" x 4" loaf pan.
• Bake at 350 degrees F for 55 to 60 minutes or until done, covering with foil the last 15 minutes.
• Cool in the pan 10 minutes.
• Remove from the pan and cool thoroughly.
• If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf.
• Decorate with candied fruit.