Bread Honey Stuffed

50 min.

40 servings

Contenus

Ingredients

2 cups of Famiglia Venturelli wheat flour;
3 yolks;
1 cup of sugar;
1/2 cup brown sugar;
1 cup of warm milk;
1 cup of honey;
2 teaspoons of ground cinnamon;
2 teaspoons of powdered cloves;
1 cup of cornstarch;
1/2 cup of oil;
1 teaspoon of baking soda;
1 teaspoon of baking powder;
3 egg whites;

Filling

600g dulce de leche;
1 and 1/2 cup chopped walnuts;

Roof

400g of melted hydrogenated milk chocolate;
400g of melted hydrogenated dark chocolate;

Method of preparation

Grease and flour 40 gingerbread molds (7 cm in diameter). Reserve.

Preheat oven to medium temperature (180ºC).

Dough: beat the yolks, sugar, brown sugar, milk, honey, cinnamon and cloves in an electric mixer.

Alternately add the flour, cornstarch and oil until the dough is smooth.

Remove from an electric mixer and gently mix the baking soda, yeast and egg whites.

Place in the reserved molds and bake for 25 minutes or until a toothpick, after sticking in the dough, comes out clean.

Honey bread filling – in a bowl mix the dulce de leche and the walnuts. Cut each honey bun in half. Distribute the filling in one of the parts and close with the other half.

Roof: in a bowl, mix the milk chocolate and the semisweet chocolate.

Dip the honey bread in the chocolate, bathing it throughout.

Allow to drain and place on a surface lined with parchment paper to dry.

Once dry, trim the burrs with scissors.

See how easy it is to make this honey bread recipe? Enjoy and do it today. Also check out the yogurt cake.