Pão de Mel ( Brazilian honey cakes)

Pão de mel (brazilian honey cakes) are full of flavor, sweets, spices, covered with chocolate, which make them irresistible! They’re like a mini sandwich buns cut in half and filled with dolce de leche coconut flakes and brigadeiro. These Pão de mel ( brazilian honey cakes ) recipe are absolutely delicious dessert and even though it takes time to make it is absolutely worth.  

Pão de mel ( brazilian honey cakes) Ingredients Recipe:

For this Pão de Mel Recipe you’ll need hot water, fennel seeds, salt, honey, purpose – flour , cocoa powdered and sweet chocolate altogether, ground cinnamon, ground clove, ground ginger, nutmeg, brown sugar, baking soda are very easy to find, you must have them already in your pantry. You’ll also need dulce de leche for the filling and melted/tempered bittersweet chocolate to cover the cakes.

How to make pão de mel (brazilian honey cakes) :

Even though it seems difficult to make, they aren’t. Follow this recipe and you’ll learn no only make these pão de mel (brazilian honey cakes), also how to temper the chocolate to coat the Honey cakes.

Let’s start:

1- Start by steep the fennel seeds into boil water for 5 minutes in a recipient with lid and reserve.

2- In a large bowl combine the honey, all-purpose flour, chocolate powder, cinnamon, ginger, cloves, nutmeg, cardamom, salt, baking soda, brown sugar.

3- Strain the tea and pour it into the dry ingredients and whisk for 3 minutes.

4- Pour the batter into the prepared ramekins or mini cake pan with removable bottom. Filling halfway through and bake in a 320 degrees or until a toothpick inserted in the center of a cake comes out clean, for 30 minutes.

5- Remove out of the oven and place the honey cakes on the silicone baking mat or cooling cookie rack. Cut each one of them in half.

6- Spread 2 tablespoon of dulce de leche coconut flakes filling and brigadeiro in one of the half cake. Use a small spatula to take the excess on the sides, and close the cakes.

7- Finish by covering the pão de mel (brazilian honey cakes) in chocolate: Dip each cake into tempered chocolate.

8- Transfer the chocolate covered Honey cakes to a silicone baking mat or parchment paper on baking tray.

9- Bring the honey cakes in the fridge and let them set.

Temper chocolate:

Ingredients

1 1/2 to 2 pounds of semi-sweet chocolate

How to temper on microwave

Place the chocolate in a microwave safe large bowl. Heat on high 30 seconds, you stir and again 30 seconds on high, stir again, if it still not melted you repeat the 30 seconds until it’s completely melted. whisk well to take away any lumps. the chocolate has to be smooth.

Temper chocolate with double boiler method

• Finely chop 1 1/2 to 2 pounds chocolate.
• Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir frequently with a rubber spatula.
• The temperature of the chocolate can’t exceed 120°F for dark chocolate or 105°F for milk or white chocolate. Use a candy thermometer or digital thermometer. When the chocolate has melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
• add the remaining third of chocolate gradually. Let it melt completely before add more chocolate.
• Let the chocolate cool to about 82°F. If it is warmer, keep stirring and let it cool . If it is cooler, begin reheating in the next step.
• Once the chocolate reach 82°F, take it back over simmering water. 
• For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 85°F to 87°F. Remove the bowl from heat once you have reached the right temperature.
• Once melted chocolate has been tempered, used it before it cools and sets. If it cools to about 84°F to 86°F and is still liquid, you can reheat it to a liquid consistency. If it has completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. keep your chocolate within these ranges, it will stay in temper and be liquid to use it.

Pão de Mel ( Brazilian Honey cakes)

These Brazilian Honey Cakes we called  Pão de Mel, they are so delicious sweet, spice and covered with chocolate and filled with dulce de leche with coconut and brigadeiro!!  

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Brazilian

Servings 12 people

Equipment

• Mini cake pan with removable bottom or ramekins

Ingredients

  

• 3 1/2 cups sifted flour
• 3 tbsp cocoa chocolate 50%
• 1 tsp ground cinnamon
• 1/2 tsp ground clove
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cardamon
• 1 pinch salt
• 1/2 tbsp baking soda
• 1 1/2 cups brown sugar
• 2 cups hot water
• 1 1/2 tbsp fennel seed
• 1 cup honey
• 2 pounds semi sweet chocolate

Instructions

 

• 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!!!!

Notes

Check this Sweet bread recipe.

https://cassiascuisine.com/brazilian-sweet-bread-coating-with-coconut/

Keyword Brazilian honey cakes, Honey cakes, Pão de mel