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Classic Honey Hearts – authentic baker's recipe with long-rest dough
Dessert

Classic Honey Hearts – authentic baker's recipe with long-rest dough

Soft and spiced honey hearts with dark chocolate and heart-shaped glaze. Home batch: the base dough can rest cold for at least 1 day (longer storage is traditionally possible).

TraditionalChristmasDessertVegetarianDanskhoney hearts
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Rate:
1.0 (1)
55 min total
24 servings
Easy

Ingredients

servings
Units

  • Base dough for honey cake

    • 1.1 lb honey
    • 1.1 lb wheat flour

  • Honey cake dough

    • 1.1 lb base dough
    • 0.2 oz ammonium carbonate
    • 0.2 oz potash
    • 0.2 oz mixed Christmas spices
    • 1 stk egg yolk

  • Coating and glaze

    • 1.4 oz dark chocolate
    • 0.7 oz icing sugar
    • 1 tbsp water (for glaze)

Instructions

  1. 1

    Heat and cool the honey

    1. Heat the honey and let it cool to about 50°C (then stir in wheat flour until the dough is even).
    2. Place the dough in a container and store in a cool place.
    10 min
    Low heat
  2. 2

    Mix egg yolks, spices and leavening agents

    1. Add egg yolks, ammonium carbonate and spices to the dough.
    2. Dissolve the potash in cold water and add it.
    3. Knead the dough well.
    15 min
  3. 3

    Shape and bake

    1. Shape the dough and place on a baking tray.
    2. Bake in the oven at 180°C fan.
    30 min
    180°C
  4. 4

    Cool and decorate

    1. Let the hearts cool completely. Dip the bottom in melted dark chocolate.
    2. Make the glaze by stirring icing sugar with a little water.
    15 min

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Details

Nutrition

Calories

150kcal

Protein

2g

Fat

4g

Carbs

26g

Serving Size

35g

Dietary

Allergens

GlutenDairyEggs

Restrictions

  • Contains Gluten
  • Contains Dairy
  • Contains Eggs

Serving

Suggestions

  • • Serve right away.

Drink Pairings

  • • Vand: Coffee

Side Pairings

  • • A splash of cold cream on the side

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 12 months
  • • Temperature: 10°C
  • • Method: The base dough can be kept in a cold cellar or fridge for up to 12 months in a tightly sealed container.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Baked honey hearts can be frozen, but the dough is best kept cool rather than frozen.

Tips

Preparation

  • • This is a classic baker's recipe with a large base dough.
  • • The honey dough can be stored in a cold cellar or fridge for up to 12 months.
  • • Take only the amount of dough you need and save the rest for later baking.

Variations

Flavor

  • Add grated orange zest for freshness
  • Fill with apricot jam and sandwich two hearts together

Presentation

  • Write a name in white icing as an edible gift.
  • Decorate with chopped nuts or edible gold dust.

Health

  • Less icing (more spiced cake flavour)

Method

  • Baked

Toppings

  • Dark chocolate
  • White icing
  • Chopped nuts

Author

M

Michael

Madentusiast med forkærlighed for klassisk julebag og familiehygge i køkkenet.

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Comments

Author

M

Michael

Madentusiast med forkærlighed for klassisk julebag og familiehygge i køkkenet.