Pão de Mel (Honey Bread) — From Brazil To You guest post for Coffee and Crumpets.

I had just finished composing my blog’s menu for March when an email came through from Nazneen, the author of Coffee and Crumpets, asking if I would guest post for her blog. At the time, Pão de Mel (Honey Bread) was one of the treats that were on my mind!

I willingly accepted this opportunity to guest post for her– Nazneen is one of my favorite fellow bloggers, and because of this, I could not refuse her kind offer.  I have no doubt that if we lived nearby, we’d be great friends.

So I asked her what type of dish she’d like to have appear in the post… She suggested a Brazilian chocolate dessert.  From among several different ones that I had in mind, I picked pão de mel– “honey bread.”  For those unfamiliar with this dessert popular in Brazil, pão de mel is a cake sandwich of European origin, made mostly from honey, chocolate, and spices, which is coated in chocolate to prolong its flavor and moist texture, and can be filled with dulce de leche, brigadeiro filling, jam, etc.  It usually has either a square or round shape (resembling a cookie sandwich or alfajor).  However, today I preferred to give ours the shape of a mini cake.

Pão de Mel (Spicy Honey Bread filled with dulce de leche and covered in chocolate)

Pão de Mel has a rich, decadent  taste of chocolate (of course) and especially of spices — oh, it is also a great dessert to have with a good cup of coffee.  I thought that pão de mel would pair well with the concept of Nazneen’s blog.  When I think about spices, Indian cuisine jumps immediately to mind… And where do I find great Indian recipes when I do need them?  Coffee and Crumpets!!!

Although this pão de mel recipe has been adapted from a Brazilian pastry chef, I came up with the decoration.

Pão de Mel (364.2)
Well, I hope that both your eyes and palate enjoy our beloved Brazilian pão de mel.  If you could only see the huge smile on my face while I enjoy mine…

Pão de Mel (368.2)

A big thanks to my dear fellow blogger Nazneen for thinking of me.

Happy Spring, y’all!!!
xx

Pão de Mel

(Honey Bread)
Yield: About 6 large or 12 standard size muffin-tin units

Segment: Brazilian cuisine

Pão de Mel (367.2)

Ingredients:

250g (about 8.8 ounces) light brown sugar
1 cup water
2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons cocoa powder
1-1/2 tablespoons vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup milk
2 egg yolks, lightly beaten
1/2 cup pure honey
Pinch of salt
1 teaspoon pure vanilla extract
2 egg whites
1 can dulce de leche (for the filling)
800 g (28.2 ounces) semi-sweet chocolate, melted in a double boiler at 32º C or 89.5º F (for the topping)

Directions:

1. Grease and flour a large-size or standard-size muffin tin. Preheat oven to 350º F (180º C).

2. In a small saucepan over medium heat, stir the brown sugar and water just until the sugar dissolves (Remember: You are NOT making a simple syrup).  Remove from heat and set aside until cool.  Whisk the sifted flour and spices on top of the water-sugar mixture.  Add the cocoa powder and oil, whisking well.  Dissolve both the baking soda and powder in milk and add to the batter.  Add in the beaten yolks, honey, salt, and vanilla, stirring until combined.

3. In a mixer, beat egg whites until stiff peaks form. Gently fold in the beaten egg whites into the batter in 2-3 different additions to make the batter more aerated.  Put into the tin (fill each well 3/4 full) and bake for about 20 minutes (standard) or 27-30 minutes (large).  You will end up with the fluffiest cakes ever. Please, do not overbake or the cakes will turn out dry.

Baked pão de mel

4. When cakes are cool, using a serrated/bread knife, remove top of the cakes.  I reserved mine to make cookie sandwiches (whoopie pies).  Next, slice cake so you end up with 3 layers.  Spread them with dulce de leche.  When cakes are assembled, brush them with simple syrup (this will help avoid releasing crumbs into the melted chocolate and will keep the cakes moist).

Top of the muffin was removed

Muffin sliced and filled with dulce de leche

Filled and assembled cakes, brushed with simple syrup

5. Place the cake on a fork and bathe in the melted chocolate.  Place on a rack with a baking sheet underneath, and let excess chocolate drain off of the cake onto the baking sheet below.  Transfer them to a baking sheet lined with parchment paper and let the chocolate set in the refrigerator for about 20-30 minutes.

Cakes bathed in melted chocolate

Pão de Mel (362.2)

6. Then, decorate each pão de mel as you wish.  For mine, I used flower-shaped cupcake liners, ribbon tied around the middle, and Wilton sugar flowers.  I also used melted pink chocolate melts to fill molds for the pink sculptures on top of our mini cakes.

 

Mold filled with melted pink chocolate melts

Note: Recipe adapted from Folha de São Paulo by Chef patissier Lucas Corazza.

Pão de Mel (361.2)

You might also enjoy:

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Receita em Português:

Pão de Mel 
Rende: 12 unidades

Pão de Mel (365.2)

Ingredientes:

250g de açúcar mascavo
1 xícara (chá) de água
2 xícaras (chá) de farinha de trigo
1/2 colher (chá) de cravo em pó
1/2 colher (chá) de canela em pó
1/2 colher (chá) de gengibre em pó
1/2 colher de (chá) de noz moscada
2 colheres (sopa) de chocolate em pó
1 e 1/2 colheres de (sopa) de óleo vegetal
1 colher (chá) de bicarbonato de sódio
1 colher de (chá) de fermento em pó
1/2 xícara (chá) de leite
2 gemas levemente batidas
1/2 xícara (chá) de mel de boa qualidade
Uma pitada de sal
1 colher de (chá) de essência de baunilha
2 claras
1 lata de doce de leite para o recheio
800 g de chocolate meio-amargo temperado (derretido a 32º C) para a cobertura

Modo de Preparo:

1. Unte 12 forminhas redondas (6 cm) com manteiga e farinha de trigo. Pré-aqueça o forno a 180º C.

2. Em uma panela pequena, sobre fogo médio, mexa o açúcar mascavo e a água até que o açúcar dissolva. Retire do fogo e reserve até esfriar. Com um batedor, misture a farinha e as especiarias peneiradas sobre a mistura de água com açúcar. Acrescente o chocolate em pó e o óleo, misturando bem. Dissolva o bicarbonato e o fermento no leite e adicione à massa. Junte as gemas batidas, o mel, o sal e a baunilha, misturando tudo muito bem.

3. Na batedeira, bata as claras até obter picos firmes e divida em três partes. Misture delicadamente as partes à massa, para que fique mais aerada. Coloque nas forminhas (encha somente 3/4 de cada forminha) e leve para assar por aproximadamente 20 minutos (é muito importante observar o tempo para que o bolo não fique seco).

4. Depois de frio, recheie com doce de leite. Antes de servir, com o aux’ilio de um garfo, “banhe” o pão de mel no chocolate derretido em banho maria. Ponha sobre uma grade com uma forma por baixo e deixe o excesso de chocolate escorrer enquanto endurece no pão de mel. Quando o chocolate tiver enxugado, decore à gosto.

OBS: Receita adaptada da Folha de São Paulo.

Pão de Mel (360.2)
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24 Responses to Pão de Mel (Honey Bread) — From Brazil To You guest post for Coffee and Crumpets.

  1. Purabi Naha March 21, 2013 at 5:01 am #

    Interestingly, here in Mumbai, the local namee of bread is (guess what!!) PAO! This recipe sounds so good, something irresistible with all those spices going in!

  2. Liz March 21, 2013 at 7:30 pm #

    Oh, what cute and decadent cakes! Decorated so beautifully…and the caramelly filling sounds divine!!

  3. Nydia March 21, 2013 at 7:32 pm #

    Wonderful recipe Denise, and I love how you decorate your breads…so lovely…

    • Denise Browning March 21, 2013 at 7:47 pm #

      Thanks, Nydia, for taking time to visit me and leave a comment. I do appreciate it.
      I am glad that you like them. I love these cakes as well as my family. They disappeared pretty fast. Wishing you a great Friday and weekend! xx

  4. Miúda March 22, 2013 at 4:56 pm #

    Ah, que bolinhos lindíssimos!!! Fiquei admirada, querida!!! Adorei a receita, a decoração dos bolos, as fotos e a apresentação! Adorei tudo! :)) Obrigada pela receita perfeita, Denise! ;)
    Beijinho e bom fim de semana! ;)

    • Denise Browning March 22, 2013 at 5:49 pm #

      Muito obrigada por suas palavras tão gentis, Miúda! Estou feliz em saber que você gostou de tudo. Espero que um dia você tenha a chance de provar desses pães de mel, os quais são um sucesso na minha casa. O meu marido e filhas adoram!!!

  5. Sugaretal March 22, 2013 at 8:12 pm #

    So pretty Denise! Caramel, Spices and Chocolate…is there anything you have left out. Love the flavours! Sounds and looks awesome.

  6. Bams Kitchen March 23, 2013 at 1:46 am #

    Hello Denise, I am so glad you did a guest post for Nazeen as your recipes are just beautiful. I am so delighted to meet you as I do not know many bloggers with the expertise in the area of Brazilian culinary and I can’t wait to read more of your recipes. Your honey bread cake is so beautiful and love your photography. Take Care, BAM

    • Denise Browning March 23, 2013 at 7:25 am #

      Thank you for visiting me, Bam! I do appreciate it…
      Thanks for your kind words as well. I do hope you visit us again. Have a great weekend!

  7. The Café Sucré Farine March 23, 2013 at 3:34 pm #

    Wow! This is a beautiful post, pictures, recipe, everything! Your little cakes sound fantastic!

    • Denise Browning March 23, 2013 at 7:56 pm #

      Thanks, Cris! I am happy to know that you’ve enjoyed everything in this post.
      My family and I are huge fans of these spiced cakes. Wishing you a great evening!

  8. Amira March 23, 2013 at 10:23 pm #

    This seems so delicous Denise, I love the way you decorated your little babies as well. Thanks.

    • Denise Browning March 24, 2013 at 7:21 am #

      Thanks a lot, Amira! I am thankful for your visit as well. Have a great Sunday!

  9. Maureen | Orgasmic Chef March 24, 2013 at 5:39 am #

    Beautiful photos! I want to make these just so I can flash everyone with the name :) “Oh these? They’re Pão de Mel” as if I knew what it was :) I can follow directions though. LOL

    • Denise Browning March 24, 2013 at 7:27 am #

      Love it, Maureen! I so wish you’d make these cakes which are already a family-favorite. They are great as muffins as well. My youngest daughter prefers them without the dulce de leche and chocolate (muffin) while my eldest daughter, just the way that you see in the pictures (cupcake-style). I love both! ;) Thanks for stopping by!!!

  10. Lisa @ Sweet as Sugar Cookies March 24, 2013 at 11:33 pm #

    Caramba! Eu amei pao de mel quando morava no Brasil e sempre queria saber como faze-lo. Parece muito gostoso! Vou ter que tenta-lo mesmo.

    • Denise Browning March 25, 2013 at 6:08 pm #

      Obrigada, Lisa! A minha família provou pão de mel pela primeira vez e amou. Essa receita é excelente — até mesmo pra comer o bolinho, tipo muffin, sem recheio e cobertura. Espero que você possa fazer…

  11. Elisangela March 31, 2014 at 3:25 pm #

    Hi,

    What kind of “simple syrup” did you use to avoid releasing crumbs in the melted chocolate?

    Thank you!

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