Brazilian Honey Cakes Pão De Mel Recipes

PãO DE MEL ( BRAZILIAN HONEY CAKES)

Steps:

• How to make Brazilian Honey Cakes:
• 1- In a teapot or a recipient with lid, steep the fennel seeds in the boiling water for 5 minutes. Reserve
• 2- In a large bowl add altogether honey, all-purpose flour, cocoa chocolate, ground cinnamon, ground ginger, ground nutmeg, ground cardamon, salt, baking soda and brown sugar.
• 3- Strain the fennel infusion and pour into the dry ingredients and whisk for 3 minutes
• 4- Grease the mini cake pan or ramikens with unsalted butter and floured.
• 5- Pour the batter filling halfway through as the cakes will rise.
• 6- Bake in preheated oven in a 320°F for 30 minutes, or until a toothpick inserted in the middle of the cakes come out clean.
• 7- Remove from the pan and let them cool on cookie rack.
• 8- After the cakes cooling cut each one in half and spred the dulce de leche coconut flakes and brigadeiro.
• 9- Make the tempered chocolate sauce and dip each one of the honey cakes. You can tempered the chocolate on microwave, just place your chocolate in microwave safe bowl and heat on high for 30 seconds..., stir and repeat again for 30 seconds on high, stir, then 10 seconds, stir... if it is not melted heat for my 5 seconds until is melted.
• 10- Place the coated honey cakes on the silicone baking mat or parchment paper and let them set.
• 11- Enjoy!!!!

PãO DE MEL (BRAZILIAN HONEY CAKES)

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.