PãO DE MEL (BRAZILIAN HONEY CAKES)
Pão de mel is the Brazilian gingerbread with a twist, enjoyed all year round in Brazil. It consists of spiced mini honey cakes filled with dulce de leche and covered in chocolate. Truly one of the best Brazilian food desserts you will ever have!
Provided by Denise Browning
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350º F (180º C). Grease and coat with cocoa powder or flour a mini or standard-size muffin tin. Reserve!
- In a small saucepan over medium heat, stir the milk, spices, and honey and let come to a quick boil. Remove from the heat, cover, and let sit for 10-20 minutes.
- When the milk mixture is warm, pour into a blender and blend with eggs and yolk, brown sugar, vanilla, and oil just until homogeneous, about 15-20 seconds.
- Mix sifted cocoa powder, baking powder, baking soda, and flour in a large bowl. Pour blended liquid mixture into the bowl and whisk just until homogeneous.
- Spoon batter evenly into the muffin tin (halfway full) and bake on the middle rack for about 10-12 minutes (mini ) or 18-20 minutes (standard) - or until a toothpick inserted in the center comes out clean.
- Slide a knife around the edges to loosen the bread loaves and invert them onto a large flat platter or a clean baking sheet while they are still hot. Make sure their puffy tops are upside down.
- Place another baking sheet on top of all of them and then something heavy, such as a cast-iron skillet. This simple technique will help to flatten their puffy tops. It works best while they are still hot.
- Let them sit for about 5-10 minutes. Then cut each in half horizontally.
- Spread or pipe dulce de leche onto one of the halves and sandwich them like whoopie pies.
- Place chocolate in a large bowl and melt in the microwave in 30-second intervals, stirring after each interval, until melted (about 1 ½-2 minutes). Stir until smooth. If needed, stir in 1 tbsp of oil to prevent melted chocolate from hardening quickly.
- Place each pão de mel on a fork and bathe in the melted chocolate. Smooth top and sides. Place on a rack with a baking sheet underneath or on a baking sheet lined with parchment paper. Let excess chocolate drain off of each cake. Let the chocolate set in the fridge for about 3-5 minutes.
- Using a paring knife, trim excess hardened chocolate from the bottom edges. Either serve as is or decorate each pão de mel as desired. I drizzled mine with melted white chocolate and topped them with sprinkles.
Nutrition Facts : Calories 564 kcal, Carbohydrate 73 g, Protein 8 g, Fat 27 g, SaturatedFat 24 g, Cholesterol 46 mg, Sodium 140 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving
PAO DE MEL (PORTUGUESE HONEY BREAD)
This sweet bread is so yummy. Note: you can cut the cooking time if you use two small loaf pans instead of one large one. If you use the smaller pans, bake for 40 minutes or until toothpick comes out clean.
Provided by c0dphish
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray one large loaf pan with the cooking spray and set aside.
- In a large bowl, combine flour, sugar, cocoa, cloves and baking powder.
- Add eggs, honey, milk and butter; combine well.
- Pour mixture into prepared pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool, then drizzle melted chocolate over the top.
Nutrition Facts : Calories 4333.6, Fat 110.9, SaturatedFat 63.8, Cholesterol 487.7, Sodium 1131.4, Carbohydrate 832.2, Fiber 40.5, Sugar 481.6, Protein 82.1
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