Posts Tagged ‘ Honey ’

Mini Milk Honey Raisins White Loaf

mhrmwl3

Spring time is in the air, love how the earth starts to become “alive” again, love the smell of new grass, love to see the parade of flower buds reaching for the sky… and what could be better than to celebrate spring by baking your own bread…

This moist bread is the kind of bread that you don’t need anything else to eat with, but a small amount of salted butter.

I’m sending these babies to the yeastspotting over at Wildyeast

 mhrmwl1

Ingredients

  • 425 gr bread flour
  • 4 tbs thick honey
  • 1/4 tsp salt
  • 1  1/4 tsp instant yeast
  • 2 tbsp sunflower oil
  • 2 tbsp milk powder
  • 1 cup water
  • 125 gr raisins

Directions

  1. Blend flour, milk  powder, and yeast in a food processor for a couple of seconds.  Mix honey, salt and water in a separate bowl. Add the wet mix  little by little to the dry ingredients while whizzing the dry ingredients.
  2. Stop when the dough has form a ball, remove the dough to a lightly  flour dusted surface, and kneed the dough for 10 mins.  Gradually kneed in the raisins
  3. Put the dough in slightly oiled bowl, cover with oiled plastic cling, Let it rise in a warm place for 1 hour.
  4. Tip the dough out on to a lightly floured surface, divide into small amounts, then press into mini greased loaf tins.Let it prove for 30 mins, preheat the oven  to 200′ C.
  5. When they are ready,  baked for 15 -20min or until the bread is well risen, browned and sounds hollow when tapped with the fingertips.

Rose Madeleines with Glittered Honey Lemon Glazed

madrose2

Ok, I confess  I like everything ros-ey, pink-y, and glittery, yes…  I am a girly girl :)

For my favorite blog event the Sugar High Friday , host  this month by Susan, I used all my favorites above, with a little help from the Madeleine Queen, I present to you the sweetest small delights. 

Rose Madeleines with Glittered Honey Lemon Glazed

Recipe adapted from here

Ingredients

1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 tablespoon rose water

Glaze:

  • 3/4 cup (150g) confectioners’ sugar, sifted
  • Juice of a lemon, strained
  • 2 tabelspoons honey
  • Sparkling candy springkles

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38x22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and rose water, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

While the madeleines are cooling, make the glaze: in a small bowl, combine the confectioners’ sugar, the lemon juice and  whisk until the mixture is smooth. Dip some glaze onto the ridged side of each madeleine, sprinkle the sparkling candy and let the glaze set for about 5 minutes before serving or storing. 

madrose1

Yogurt Honey Lemon Cake with Wild Berries Glazed

Just like breakfast, how  I start the day is very important. Baking this cake first thing in the morning, helped me a lot to be able to enjoy the rest of the day. The great aroma of honey & lemon in the whole house, almost hypnotized me to ignore my house chores :),but then, after I ate this (breakfast) cake,  I was so  ready to conquer my domestic life :D

Recipe addapted from here

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 2/3 cup sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 teaspoon  finely grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1/2 cup vegetable oil

For glaze

  • 1/4 cup wild berries jam
  • 1 tablespoon icing sugar
  • 1 teaspoon water

Directions

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.

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