Ingredients:
MASSA
3 egg units (180g)
1 cup (tea) demerara sugar UNIÃO NATURALE (190g)
1 cup (tea) brown sugar UNIÃO (130g)
1 cup (tea) milk (200 ml)
1 cup (tea) bee honey (320g)
1/2 cup (tea) oil (100ml)
4 cups (tea) wheat flour (440g)
1 teaspoon powdered cloves (2g)
1 teaspoon nutmeg powder (2g)
1 spoon (coffee) ginger powder (1.5g)
1 tablespoon ground cinnamon powder (6g)
1 teaspoon baking soda (5g)
unsalted butter for greasing
wheat flour for flouring
for assembly
800 grams of pasty dulce de leche for stuffing
1 kg semisweet chocolate for dipping
preparation mode
MASSA
Preheat oven to medium temperature (180°C). Grease and flour 60 honey bread molds, 5 cm in diameter (45 ml) and set aside. In a mixer, beat the eggs with the demerara sugar and the brown sugar until you form a fluffy and whitish cream.
Mix the milk with the honey and set aside.
Reduce the speed and add the oil, flour and spices, gradually adding and alternating the milk previously mixed with the honey.
Finally, add the bicarbonate and stir gently until you get a homogeneous mass.
Distribute the dough into the reserved molds filling only ¾ of their capacity so as not to leak and bake in a preheated oven (180°C) for 10 to 15 minutes or until lightly golden.
Remove from oven, unmold warm and set aside until cool.
ASSEMBLY
Cut the honey buns in half and fill them with the dulce de leche. Reserve.
Line a baking sheet or countertop with baking paper or aluminum foil. Reserve.
Melt the semisweet chocolate according to the instructions on the package and temper according to the manufacturer’s instructions.
Dip the honey buns one by one in the melted chocolate and let it dry. Serve immediately.
