YOUR JUDGEMENT
Honey bombs
4 persons
Ingredients
Ingredients- Dish:
-
350 g Jakobsens Dansk Blomster Honey
- 100 g butter
- 2 eggs
- 350 g wheat flour
- 2 tsp. cinnamon powder
- 1 tsp. clove powder
- 1 tsp. ginger powder
- 1 tsp. deer salt
- Chocolate coating:
- 300 g dark chocolate
- Decorations (e.g. sprinkles, sugar pearls, orange peel)
- Buttercream:
- 200 g soft butter
- 200 g icing sugar
- Milk and milk
- Orange peel
- 100 g apricot porridge
Preparation
PreparationDough
1. Melt honey and butter in a saucepan. When the honey/butter is lukewarm, whisk in the eggs.
2. Mix the cinnamon, cloves, ginger and deer salt well with the flour.
3. Sift the flour mixture into the honey dough and stir well.
4. Let it rest for at least 4 hours and preferably until the next day in the fridge.
5. Lightly flour the table and roll out the dough to just under 1 cm thick (the dough will quickly become soft, so don't take too long to work with it)
6. Use a glass or round cookie cutter to cut the dough into the desired size for the honey bombs. Gather the dough scraps, knead them lightly and roll/cut them out again.
7. Place the dough bombs on a baking sheet lined with baking paper, keeping a few centimeters between them so they don't rise together and lose their round shape.
8. Bake at 170°c fan for approx. 10 min.
9. Once the cakes have cooled, place them in tubs covered with a piece of baking paper and a hard-wrung tea towel and place them in the fridge for at least one night. This makes the cakes softer and more delicious
Chocolate coating
1. Temper the chocolate (melt ¾ of the chocolate in a water bath, remove from heat and add the remaining ¼ and stir until melted)
2. Dip or brush the outside of the cakes.
3. If the bombs are to be decorated, sprinkle the tops continuously with the desired decorations.
4. Refrigerate until the chocolate is completely dry - about 30 minutes.
Buttercream
1. Beat the butter with the orange zest until fluffy.
2. Whisk in the icing sugar little by little.
3. Whisk in a little milk for a smoother cream.
4. Put the cream in a piping bag.
5. Spread the cream on the honey bombs, leaving a hole in the center to be filled with apricot cream.
6. Place the lid on and lightly press the honey bomb together so that the cream reaches the edge of the bombs.
Product in the recipe
Product in the recipe
PRODUCTS
Taste the natural
We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.
See our products here
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