Baking with honey. “No” to heating or What can be made from honey? Pies with honey filling
Honey cake No. 1
Ingredients:
200 g honey, 100 g butter, 100 g granulated sugar, 3 cups wheat flour, 2 eggs, 1 g ginger, 1/4 teaspoon cinnamon, 3 teaspoons lemon zest.
Preparation
Heat the honey, add melted butter, mix well, add sugar, add ginger and mix everything thoroughly again. After this, add eggs, cloves, cinnamon and gradually add flour while stirring. Then knead the dough well, roll out 1 cm thick, cut into pieces and place them on a heated, greased baking sheet. Bake in the oven at a temperature of 180-200 degrees. WITH.
Honey cake No. 2
Ingredients:
1 glass of honey, 1 glass of sugar, 3 eggs, 50 g of vegetable oil, 2 glasses of flour, 1 glass of milk.
Preparation
Mix all products except milk and, adding milk in a thin stream, grind thoroughly. Lastly, add a quarter teaspoon of baking soda. You can add some raisins and crushed nuts to the honey cake. Pour the prepared mass into a mold and bake in the oven.
Honey custard cookies
Ingredients:
250 g flour, 150 g honey, 1 tablespoon butter, 1 teaspoon each soda, cloves and cinnamon, 2 eggs.
Preparation
Heat the honey, add flour, stir quickly and well until a thick dough forms. When the choux pastry has cooled, add butter, soda, pre-mixed with 1 tablespoon of flour, cloves, cinnamon, eggs and knead for 15-20 minutes. Then roll out the dough in a layer of 0.5 cm, cut into shapes, brush the top with egg white and bake in a moderately preheated oven.
Figured honey cookies
Ingredients:
50 g honey, 2 eggs, 150 g heated butter, 150 g sour cream, 400 g flour, 1 vanilla sugar powder, 1 teaspoon baking soda, a little salt.
Preparation:
Mix beaten eggs with honey, butter, sour cream, vanilla sugar, baking soda and salt. Add flour, knead the dough, cover it with a napkin and let it stand for 20-30 minutes, roll out the layer 0.5 cm thick. Cut out the figures, place them on a greased and floured baking sheet at a distance of 2-3 cm from each other and bake on a small fire (180 degrees C).
Apple pie with honey
Ingredients:
100 g honey, 1/4 cup granulated sugar, 500 g apples (preferably Antonovka), 100 g butter, 2 eggs, 1/2 teaspoon soda, 1.5 cups wheat flour, 1 tablespoon margarine.
Preparation:
Melt the butter, combine it with liquid honey, add eggs, granulated sugar, soda, flour, mix everything well and knead the dough.
Then cut the apples into slices, remove the cores, mix with the dough, place in an oiled pan and bake in the oven at a temperature of 170 degrees. WITH.
Apple honey pie
Ingredients:
350 g wheat flour, 50 g honey, 75 g butter, 1 glass of milk, 25 g yeast, 25 g sugar, 1 pinch of salt. Filling: 500 g apples, 50 g honey, 250 g sour cream, 1 egg.
Preparation:
Yeast, sugar, salt and enough flour are added to warm milk so that the starter becomes thick, like sour cream. When it’s ready, add hot oil, some honey, flour and knead the dough. Let it rise. Then add the remaining honey, knead again, roll out 1 cm thick, place on a prepared sheet sprinkled with flour and let rise. Place the filling on top. The apples for the filling are peeled and seeded, cut into slices, and poured with a mixture of eggs, sour cream and honey. Bake in the oven at a temperature of 180-200 degrees. C. The cooled pie is cut into pieces. NOTE.
Instead of apples, the pie can be filled with berries or cottage cheese with honey.
Honey-curd cake
Ingredients:
150 g wheat flour, 100 g butter (margarine), 1/4 cup sugar, 1 egg yolk. For the filling: 100 g honey, 400 g fresh cottage cheese, 50 g butter, 3 egg whites, 2 tablespoons of powdered sugar, several walnuts.
Preparation
Lightly knead the butter, mix with granulated sugar, egg yolk and flour. Knead well. Place the dough in a cake pan, pre-greased and sprinkled with flour, place in the oven and bake until half cooked at a temperature of 180-200 degrees. C. Grind the walnuts. Beat the whites and powdered sugar into a stiff foam. Prepare the filling: rub the cottage cheese through a colander, add 2 yolks, butter, honey and stir thoroughly. When the cake is set but still light in color, remove from the oven and cool. Place the filling on the cooled crust, top with whipped egg whites, and sprinkle with nuts on top. Place the cake back into the hot oven and bake (15-20 minutes) until done. Then remove and cool.
Honey Pie
Ingredients:
1 egg - 3 pcs; honey - 1 glass; sugar - 1 glass; ground cinnamon - 1 teaspoon; ground cloves - 0.5 teaspoon; soda - 1 teaspoon; salt - 0.25 teaspoon; wheat flour - 3 cups. For greasing: 1 yolk, 2 teaspoons of milk or water, almonds or walnuts - to taste.
Preparation
Stir sugar, baking soda, ground cinnamon and cloves into the wheat flour. Pour the flour into a mound onto a clean board, make a depression in the middle, add eggs, honey, salt and knead the dough. Transfer the finished dough into a greased mold, level the surface, brush with egg yolk beaten with milk or water, garnish with almonds or walnut kernels and place in the oven.
Honey cake
Ingredients:
egg - 3 pcs; sugar - 300 g; flour - 700 g; soda - 5 g; butter - 100 g; honey - 200 g; cinnamon - 5 g; vanillin - 3 g; nuts (ground) - 50 g. Cream: 200 g sour cream, 100 g sugar, 100 g honey, 150 g butter, 20 g cognac.
Preparation
Grind the eggs with sugar until white, add melted honey, wheat flour, cinnamon, vanillin, soda, butter and knead the dough. Refrigerate for 1 day. Roll out the dough, make three identical cake layers out of it and bake in the oven until golden brown. Grease the finished cakes with cream and sprinkle with ground nuts. Preparation of the cream: Grind the sour cream with sugar and honey, add butter, cognac or wine and beat well.
Honey cake
Ingredients:
250 g honey, 200 g sour cream, 2 eggs, 100 g butter, 300 g flour, 10 g soda, vanilla sugar.
Preparation:
Beat the honey and eggs into a foam, add sour cream, vanilla sugar and soda with lemon juice, butter, and add the flour little by little so that there are no lumps. Pour the mixture into a cake pan that has been greased and dusted with flour. Bake over medium heat. The mold must be large enough, since the mixture greatly increases in volume.
Honey cake with raisins
Ingredients:
180 g honey, 220 g flour, 2 eggs, 1 yolk, 120 g raisins, zest of half a lemon, 1/2 tsp. cinnamon, 50 ml milk, 10 g soda.
Preparation:
Beat the egg, yolk and honey together until foam appears. Add flour and milk, in which the baking soda has been dissolved, and stir for 10 minutes. Add orange zest, cinnamon and raisins. Bake in a deep pan, well greased and sprinkled with flour, for an hour. Remove the cake from the pan while still warm. Cover the cooled cake with orange frosting.
Honey cake with cocoa and nuts
Ingredients:
250 g honey, 250 g flour, 150 g powdered sugar, 7 eggs, 2 tbsp. l. cocoa, walnuts, 100 g candied orange peel, 100 g raisins, 1/2 tsp. cinnamon and anise, 10 g soda, 4 tbsp. l. warm water.Preparation
Beat together the yolks, honey, water, candied orange peel, cocoa, cinnamon and anise until foam appears. Add flour mixed with protein foam prepared in advance. Stir thoroughly until smooth and bake in the oven in 2 - 3 cake pans, greased and sprinkled with flour. Bake for 3/4 hour over medium heat. We take the finished cupcakes out of the mold, and after they have cooled, cover them with fondant.
Honey semolina cake with apples
Ingredients:
150 g honey, 80 g semolina, 4 eggs, 300 g apples, 30 g cocoa, 1/2 tsp. cinnamon, 10 g of water, honey gingerbread.
Preparation:
Mix grated apples with crushed dry honey gingerbread and cinnamon and let stand for at least 20 minutes. Beat the yolks with sugar, cocoa and honey until a thick mixture is obtained. Mix grated apples and flour with soda, yolks and whipped egg whites. Pour the resulting homogeneous mass into a cake pan greased with butter and sprinkled with crushed breadcrumbs, and bake over medium heat. Place the warm cake on the board. Cover the cooled cake with orange frosting.
Honey and sugar are interchangeable, but there are dishes that cannot be imagined without honey: it is this that gives them the special aroma and taste for which we love them. These tried-and-true recipes are guaranteed to sweeten your fall routine.
Honey arithmetic
Unfortunately, honey loses its healing properties at temperatures above 40 degrees. Therefore, if benefit is of paramount importance to you rather than taste, it is better to stick to dressings made from honey and lemon juice for salads or eat a couple of teaspoons while drinking tea (but without stirring the honey into the tea).
For culinary purposes, liquid honey is best suited. In order for the candied honey to become liquid again, the jar with it can be immersed for a short time in a pan of hot water (the main thing is that the honey does not have time to heat above 35-40 degrees).
It is worth remembering that honey is sweeter than sugar, so less of it is required. If a baking recipe calls for sugar, and you decide to replace it with honey in the same amount, the finished dough will turn out sickly sweet, moist and sticky. Therefore, it is correct to take 3/4 cup of honey instead of a glass of sugar, and you need to either increase the amount of flour or reduce the amount of liquid. Also, be aware that the cookies or honey cake will be darker than usual.
Honey is great for marinades and glazing vegetables: they acquire not only a pleasant taste, but also an appetizing crust.
Pork in sweet and sour sauce with honey
This meat turns out unusually tender, piquant, with a slight honey sweetness.
Ingredients: 1 kg pork, 4 tbsp. spoons of honey, 0.5 cups of soy sauce, 1 onion, 3 cloves of garlic, a small piece of ginger root (about 3 cm), 3 tbsp. spoons of tomato paste
Preparation. Cut the meat into small pieces. Grind the onion, garlic and ginger, add soy sauce and honey, pour the resulting mixture over the meat and refrigerate for at least 2 hours. After this, simmer until the pork is soft, adding tomato paste halfway through cooking. You need to salt the dish carefully, since soy sauce already contains a sufficient amount of salt.
Chuck-chuck
This dish from the cuisine of the Turkic peoples can look different: in the form of short thin sticks, shaped like vermicelli, or small balls. The honey syrup with which they are held together remains unchanged.
Ingredients:(for dough): 3 eggs, 1 teaspoon of melted butter, 2 cups of sifted flour, a pinch of salt, a pinch of soda; (for syrup): 60 g sugar, 100 g honey, 1 tbsp. spoon of water
Preparation. Sift the flour. Beat the eggs, gradually adding salt, soda, melted butter, flour. Knead into a soft dough, cover with a slightly damp towel and let stand for 1 hour. Roll out thinly in a layer of 5 mm, cut into thin strips. The straws can be rolled into flagella, allowed to dry slightly and cut into pieces 1-1.5 cm. Fry in boiling sunflower oil until golden brown, remove with a slotted spoon and place in a colander to drain the oil. Cool.
For the syrup, melt sugar and water until completely dissolved; when it boils, add honey. Mix with dough straws and, with hands dipped in water, form into a mound.
Honey cake
This well-known cake from childhood remains one of the most beloved for many. It is best to prepare the honey cake in the evening, so that the cakes have time to soak in the cream overnight.
Ingredients:(for dough): 2 eggs, 2 tbsp. spoons of honey, 1 teaspoon of baking powder or soda, 1 cup of sugar, 125 g of butter, 3-3.5 cups of flour; (for cream): 300 g butter, 1.5 cans of boiled condensed milk; (for decoration): walnuts.
Preparation. Melt the butter in a water bath, add sugar, honey and heat, stirring occasionally, until smooth. Add baking powder or soda and stir until the mixture increases in volume and whitens. Remove from the bath and cool. Add eggs and stir well. Then add flour and knead soft dough. Divide the dough into 6-8 parts and roll out the cakes. Bake the cakes in an oven heated to 170-180 degrees for 5-10 minutes.
Prepare the cream: beat the softened butter with a mixer until fluffy. Then, without stopping whipping, add boiled condensed milk to the butter in small portions and continue whisking until a fluffy, homogeneous mass is obtained. Place the finished cakes on top of each other and trim the edges evenly.
Grease the cakes with cream, including the top one. Decorate with walnuts and sprinkle with crumbs left over from the trimmed cakes.
Honey sbiten
This drink was one of the favorites in Rus'; it was especially popular during the cold season. Sbiten traders walked the streets with special samovars on their backs, which they placed on coals to prepare the drink right in front of customers. There are many recipes. According to some, sbiten takes up to four hours to cook! But here is one of the simplest.
Ingredients: 1 liter of water, 150 g of honey, 150 g of sugar, 1 bay leaf, 5 g of cloves, cinnamon, ginger or cardamom.
Preparation. Dissolve honey and sugar in hot water, add spices and boil for 10-15 minutes, skimming off the foam. Let it brew for half an hour and strain. Serve hot.
Bran bread
1 cup of wheat flour, bran and sour milk, 1 cup of honey and raisins, 1 teaspoon of baking soda, salt on the tip of a teaspoon.
Mix flour, soda and salt and sift, add the rest of the ingredients, knead the dough and bake in a low-heat oven for about 40 minutes. If you increase the amount of milk, the bread will be more tender.
Honey bread
Option 1
2 kg of wheat flour (can be half and half with rye), 0.5 liters of water or boiled milk, 1/2 cup of honey, 1/2 stick of pressed yeast, 1.5 teaspoons of salt, 100 g of butter, 1 egg.
Dissolve yeast in warm water, pour in honey, add salt and stir until it dissolves. Dissolve flour in water and mix everything. The dough should be soft and sticky. If it is too steep, add water (a teaspoon at a time) and stir each time until it reaches the required thickness. Leave the dough overnight in a warm place. In the morning, put it on a board and add butter to it, lightly sprinkling the board and hands with flour. Make 2 loaves of dough, cover with a cloth so that the crust does not dry out on it, which cracks during baking, and place in a warm place to rise. Bake for 30-40 minutes in a not too hot oven. Honey bread does not go stale for a long time.
Option 2
1 kg of rye flour, 1 kg of honey, 20 g of baking soda, 10 g of anise, ginger, cardamom.
Pour half the flour and soda into the honey that has boiled and cooled to the temperature of fresh milk, knead the dough and leave it warm so that it rises. Then stir in the remaining flour and spices. Roll out the dough to the thickness of a finger, place in a greased pan and bake.
Honey cake
Beat 250 g of honey with 2 eggs until foamy, add 200 g of sour cream, a teaspoon of baking powder, a bag of vanilla powder, 1/2 teaspoon of baking soda with lemon juice.
Add 50 g of heated butter, stir and add 300 g of flour little by little so that there are no lumps. Pour the mixture into a greased and floured cake tin.
Bake over medium heat.
The mold must be large, as the dough will greatly increase in volume.
Ginger bread
2 cups flour, 1/2 cup honey, 1/3 cup butter, 3/4 cup sour milk, 2 eggs, 1 tablespoon ginger.
Heat honey and butter, remove from heat, add milk and eggs, mix and slowly pour into a saucepan with flour and ginger. Prepare the dough. It should be pretty cool. After it has risen, bake the bread.
Rye casserole with honey
Grate 100 g of stale rye bread, brown in a frying pan with 20 g of fat, mix with 25 g of honey.
In the prepared pan, place layers of bread and chopped apples with sugar (50 g apples and 10 g sugar). The top layer should be made of bread. Pour in the milk and egg mixture (1/4 cup milk and egg), place small pieces of butter on top and bake for 30 minutes in the oven.
Serve the cooled casserole with milk.
Honey cakes
Option 1
Mix 300 g of white flour, 100 g of butter, 140 g of honey, add an egg, 2 egg whites, 80 g of well-chopped nuts, lemon juice and grated zest, a tablespoon of rum and 1/2 teaspoon of soda. Knead the dough well, roll it out and cut out round cakes with a glass. Bake until browned.
Once cooled, brush with chocolate glaze and top each scone with a hazelnut.
Option 2
350 g flour, 1 glass milk, 100 g honey, 30 g sugar, 75 g butter, 1/2 stick of yeast, salt.
Filling: 100 g oatmeal, 200 g honey, 100 g hazelnuts, 2 eggs, 75 g butter, flour as needed.
Put droyaoki, salt, sugar and a little flour into warm milk. Mix this leaven with the rest of the flour, butter and honey. When the dough has risen, shape it into a sausage of uniform thickness and cut into pieces. Roll them out round and place them on a sheet to rise. Using the bottom of a glass, squeeze out the middle, leaving the edges 1 cm high. Fill the core with the filling, let rise and bake.
Filling: heat honey and butter, add slightly dried Hercules, crushed nut kernels and beaten eggs. If the mass is liquid, add flour.
Dark bread
1 cup rye flour, 2 cups semolina, 1 cup dark honey, 2 cups milk, 1 cup sour milk, 1/2 teaspoon baking soda, 1 teaspoon salt.
Add milk and other ingredients to the sifted flour. Leave the dough warm to rise. Bake in the pan for 3.5 hours.
Corn bread
1 cup of corn flour, 2 cups of rye and wheat flour, 1 half cup of honey, 2 cups of sour milk, 1 teaspoon of salt, 1/2 teaspoon of baking soda, 1 cup of raisins.
Mix flour and salt, add milk and honey, pour in soda dissolved in boiling water and add raisins. It is better to bake the kneaded dough in closed forms, greased with oil, filling two-thirds of the volume.
Apple honey pie
350 g wheat flour, 50 g honey, 75 g butter, 1 glass of milk, 25 g yeast, 25 g sugar, 1 pinch of salt.
Filling: 500 g apples, 50 g honey, 250 g sour cream, 1 egg.
Add yeast, sugar, salt and enough flour to warm milk so that the starter becomes thick, like sour cream. When it comes up, add hot oil, some honey, flour and knead the dough. Let it rise. Then add the remaining honey, knead again, roll out a layer 1 cm thick, place on a prepared sheet sprinkled with flour and let rise.
Place the filling on top. Peel and seed the apples for the filling, cut into slices, pour in a mixture of eggs, sour cream and honey. Cut the baked and cooled pie into pieces.
Instead of apples, the pie can be filled with berries or cottage cheese with honey.
Honey Pie
2 cups of flour, 1/2 cup of sugar, white of one egg, 150 g of honey, 1/4 teaspoon each of cinnamon and cloves, 1/2 teaspoon of soda.
Mix everything, knead until a dough forms. Place it on a greased baking sheet, level it, sprinkle with chopped nuts and bake in the oven at 200°C for 15-20 minutes.
Apple pie with honey
100 g margarine, 100 g liquid honey, 2 eggs, 1/4 cup granulated sugar, 1/2 teaspoon baking soda, 1.5 cups wheat flour, 500 g apples.
Melt the margarine, combine it with honey, add eggs, granulated sugar, soda, flour, mix everything well and knead the dough. Grind 500 g of apples, removing the core. Mix with the dough, place in an oiled pan and bake in the oven.
air pie
1 glass each of flour and honey, 5 eggs, 1 lemon.
Beat the yolks together with honey, the whites separately until white. Mix everything, add lemon juice, knead the dough, put it in a mold and bake on low heat.
English pie
Option 1
1 kg of wheat flour and honey, 200-250 g of butter, 2 lemons, 1 nutmeg.
Pour honey, lemon juice into the melted butter, add grated nuts. Knead everything with flour. Roll out the dough into thin sheets, cut into pieces and lightly fry in oil.
Option 2
1 kg flour, 1 kg honey, 250 ml vegetable oil, 1 grated nutmeg, a pinch of cinnamon.
Mix 150 ml of vegetable oil, honey, grated nutmeg, cinnamon, add flour. Knead the dough, roll into thin sheets, cut into slices and fry in the remaining vegetable oil.
French pie
150 g of powdered sugar, 0.5 l of milk, 400 g of honey, 300 g of wheat flour, 1/2 teaspoon of baking soda.
Mix powdered sugar and milk in a saucepan, add honey and cook the resulting mixture for several minutes. Then add flour and soda. Knead the dough, roll out a thick crust and bake for an hour.
Honey cake
300 g honey, 500 g flour, egg, 60 g butter, 100 g sugar, 3/4 cup strong brewed tea, 1/2 teaspoon soda, 10 grains of crushed cloves.
Mix liquid honey and all other ingredients thoroughly and knead the dough.
Bake the honey cake in the oven on a baking sheet greased with butter at a temperature of about 200°C.
Pie for the road
1.5 cups flour, 1 cup honey, 1/2 teaspoon baking soda, 3 eggs, 1 tablespoon lemon juice.
Connect everything and move carefully. Bake for 20 minutes.
Pie for tea
2 cups flour, 1 cup honey, 1/2 cup each cream and butter, 2 eggs, 1/2 teaspoon soda.
Prepare the dough and bake over moderate heat.
Bun for tea
750 g flour, 1 glass honey, 1/2 teaspoon salt, 2 teaspoons soda, 2 tablespoons butter, 3 eggs, 1 glass milk or cream.
Combine butter, beaten eggs, milk and honey and mix well with flour sifted with salt. Fill the greased pan with the suitable dough and bake in a hot oven for 8 minutes.
Honey buns for tea
500 g wheat flour, 350 g honey, 250 g milk or cream, 3 eggs, 15 g yeast, salt to taste.
Knead the dough, shape and bake the rolls.
Honey donuts
Option 1
500 g wheat flour, 350 g honey, 250 ml milk, 1 egg, 2 tablespoons butter, 15 g yeast, salt to taste.
Knead the dough, shape and bake the donuts.
Option 2
350 g flour, 120 g honey, 4 eggs, 1 teaspoon sugar, 12 g yeast, 350 ml water, salt to taste.
Mix flour, eggs, sugar, yeast, water, salt. Bake small pancakes (crumpets) from the resulting dough. Place them in a bowl and pour in 30 g of honey. Cover the bowl with a lid and shake the crumpets until all the honey is absorbed into them. Serve with milk.
Option 3
1 glass each of milk and honey, 1 egg, 2 tablespoons of butter or lard, 1 teaspoon of baking soda, a pinch of salt, flour as needed.
Grind the honey with butter, add the beaten egg and other ingredients, mix well and add enough flour so that the dough can be easily rolled out on the board. Then cut the crumpets and bake. Honey gives the crumpets a pleasant brown color and juiciness, which they retain for a long time.
Option 4
1 glass of sour milk, 2 eggs, 1.5 glasses of light honey, 2 tablespoons of butter, 1 teaspoon of baking soda, a pinch of salt, flour as needed.
Dissolve the baking soda in milk, combine all the ingredients, add flour and knead the dough. Roll out and cut crumpets. Bake in the oven over low heat.
Siberian pies
800 g flour, 2 tablespoons honey, 400 g raisins, 2-3 eggs, 2 tablespoons butter, a pinch of soda, water as needed.
From all the products, except raisins, knead a fairly rough dough, cut into pieces, roll them into a circle, put a spoonful of raisins in the middle and make pies. Fry in melted butter or lard. The pies are delicious and don’t go stale for a long time.
Pies
400 g flour, 300 g honey, 1/2 cup milk, 5 g soda.
Boil honey and milk over low heat. When it cools, add flour and soda, knead well, pour into molds and bake for 1 hour.
Honey bread (cupcakes)
700 g flour, 700 g honey, 250 g butter or lard, 2 cups raisins, 1 teaspoon baking soda, 1/2 teaspoon cinnamon.
Knead the dough and place in a tall pan. When it rises, bake.
Honey cake
200 g honey, 1 cup strong tea, 1/2 cup powdered sugar, 3 tablespoons vegetable oil, 1 teaspoon each cinnamon and baking soda, 5 cloves, 1 cup chopped walnut kernels, 3 cups wheat flour, a little lemon or orange zest.
Dissolve honey in a glass of strong tea, add powdered sugar, vegetable oil, cinnamon and soda, crushed cloves in a mortar, walnuts, flour, lemon or orange zest while stirring. Mix thoroughly and place in a greased and floured cake tin. Bake in the oven. Sprinkle the finished cake with powdered sugar and cool.
Rye buns
350 g honey, 800 g rye flour, 250 g butter, 7 eggs, 2 teaspoons yeast, 1/2 teaspoon salt.
Grind the eggs with honey, add 1 glass of warm water, melted butter, salt, yeast, rye flour diluted with a little milk or water and knead into a thick dough. Then let the dough rise, make small buns out of it, put them on a sheet, let them rise, spread with egg and put in the oven. Sprinkle the finished buns with sugar.
Jewish pies
1 kg of wheat flour, 300 g of honey, 3 eggs, 100 g of raisins, 1 tablespoon of sugar, 400 g of poppy seeds, 25 g of yeast, a pinch of salt, milk as needed.
Knead flour, eggs, sugar, salt and yeast with milk, taken in such quantity to form a thick dough. Let him rise. Cut the risen dough into small pieces, roll them out, give them the shape of a triangle and stuff them. Bake in the oven like regular pies.
Filling: rinse poppy seeds with boiling water, grind in a mortar and add raisins and honey.
Nests (Kama cuisine)
600 g wheat flour, 350 g honey, 2 eggs, 250 g butter, 1/2 cup milk, 1/2 cup sour cream, 1 teaspoon soda.
Quickly knead a stiff dough from flour, honey, eggs, butter, milk, soda and salt, cut it into balls of 25-30 g. Make holes (nests) in the center of each using a rolling pin. Then bake on a lightly greased baking sheet in the oven. After this, put the nests in a pan, pour sour cream on them and put them in the oven for a few minutes to soften them. Then put it back on the baking sheet and dry it in the oven until golden brown.
Nut meringue with honey (Hungarian dish)
Option 1
140 g honey, 300 g flour, 2 eggs, 1 lemon, 15 g rum, 100 g butter, 100 g walnuts.
Mix the flour well with butter and honey, add egg whites, chopped walnuts, grated zest of one lemon and its juice, a spoonful of rum and a little soda. Knead the dough well, roll it out and cut out round cakes with a notch or a glass. Bake until golden brown. When the product has cooled, you can grease it with chocolate glaze, and put half a walnut kernel on top of each piece.
Option 2
300 g white flour, 100 g butter, 140 g honey, 3 eggs, 2 egg whites, 80 g chopped hazelnuts, 1 lemon, 1 tablespoon rum, 1/2 teaspoon baking soda, ready-made chocolate glaze.
Mix flour, butter, honey, add an egg, 2 egg whites, chopped nuts, juice and grated lemon zest, a tablespoon of rum and soda. Knead the dough well, roll it out and cut out round cakes with a glass. Bake until browned. Once cooled, brush with chocolate glaze and top each scone with 1 hazelnut.
Piparkook (Estonian cuisine)
1 kg of wheat flour, 100 g of honey, 4 tablespoons of sugar, 100 g of molasses, 100 g of butter, 2 eggs, 1/2 cup of water, 3 teaspoons of cinnamon, 7 buds of cloves, 1.5 teaspoons of ginger, 1/ 2 teaspoons of ground nutmeg, 1.5 teaspoons of baking powder, consisting of a mixture of soda, ammonium carbonate and tartaric salt (it can be replaced with a mixture of soda and citric acid, taken in equal parts).
Grind the butter with sugar and cinnamon, add eggs to this mixture one at a time, rubbing them until white. Using the egg-butter mixture, knead a soft dough, add hot honey and molasses diluted in water, add the rest of the flour along with ground spices and baking powder, knead into a stiff dough. Immediately roll out the dough into a layer 1-1.5 cm thick, cut into 3x5 cm rectangles, apply a pattern in the form of parallel lines, brush with yolk and bake in the oven over moderate heat for no more than 10 minutes (until the smell of spices appears).
Valentina Onipko
Galina Lavrenova
Especially for lovers of honey baking, I have put together a small collection of both classic honey cakes and cakes whose cake layers contain honey (you can still feel it))).
I hope you enjoy it and find it useful!
Honey cake 
The cake was born on the occasion of the purchase of the freshest honey, and indeed it had been a long time since we baked honey...
It turned out very tasty! 
Ingredients:
For the test:
3 eggs
2 tbsp honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a splash
flour
For cream -
500 g 20-25% sour cream
Sugar - to taste
vanillin
1-2 tbsp. gelatin
Honey cake with banana cream 
This cake doesn't last long))))
Ingredients:
For the test:
2 tbsp honey,
1/2 teaspoon of soda,
2 eggs,
100 g butter,
3 cups flour.
1/2 cup sugar.
For cream:
500 g sour cream.
1 cup granulated sugar,
vanilla powder on the tip of a teaspoon,
2 small ripe bananas
50g liqueur.
Honey cake (without oil) 
This honey cake recipe is without butter (and God forbid, without margarine)). The cake turns out very honey, tender and VERY tasty!
Ingredients:
cakes:
3 eggs
1 cup of sugar
2-3 tbsp. spoons of honey (liquid),
1 teaspoon of soda,
~3 cups flour
cream:
0.5 l. sour cream (you can use thick sour cream, but for the cake with the photo I used 10%)
a little less than 1 tbsp. Sahara
Honey cake "Beehive"
I provide the ingredients for 1 kg of finished cake. The cake in the photo was made for 6 kg.
Ingredients:
For honey cakes:
- wheat flour 250 gr
- eggs 1 piece
- sugar 100 gr
- butter 40 g
- soda 1 teaspoon
- honey 60 gr
For cream:
- sour cream 400 gr
- cream 33% 150 gr
- 1 can of boiled condensed milk (180 g)
- 2 tbsp honey
Kefir cake 
This is a light cake, since there is no butter in the cakes, but 1% kefir. And the cream offered with it is not high in calories, I chose another one.
Ingredients:
For the test:
kefir - 0.5 liters (preferably one percent),
sah. sand - 1.5 cups,
2 eggs,
a pinch of salt,
2 cups of flour,
soda - 0.5 teaspoon,
3 tbsp. honey.
For cream:
1 glass (250 ml) milk,
1 cup of sugar,
2 eggs,
1 tbsp. spoon of flour,
200 g butter (soften at room temperature)
vanilla sugar.
Honey cake
A very festive and incredibly tasty cake.
Ingredients:
Dough:
500 g flour
3 tablespoons powdered sugar, skimmed
4 full tablespoons honey
125 g margarine
1 teaspoon baking soda
2 eggs
Filling and cream:
500 ml heavy cream (30 - 36%).
OK. 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanillin sugar
boiled condensed milk
100 g walnuts, finely chopped
Chocolate honey cake
You will have to spend quite a lot of time on this cake, but it is worth it - the honey cake is very tasty and beautiful. The finished cake should be allowed to brew and soak.
Ingredients:
Dough:
3 tbsp. spoons of cocoa
4 tbsp. spoons of honey
1 teaspoon soda
50 g butter
3 eggs
1 cup of sugar
From 3-3.5 to 4 glasses of flour
Cream:
1 liter of milk
6 - 7 spoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 spoons)
Glaze:
100 g dark chocolate
7 - 8 spoons of sweet cream (I used 10%)
Honey Pie 
Ingredients:
For the cakes:
4 tbsp. spoons of honey
80-100 gr. butter
2 teaspoons of soda (quicklime!)
1.5-2 cups granulated sugar
4 eggs
a pinch of salt
approximately 4 cups flour
For cream:
1.5 cups sand
1 liter of milk
3-4 tbsp. spoons of flour
250 gr. butter
Cake "French" 
Another cake from my old home recipes. I’ve also been baking it for 15-20 years, always on New Year’s Eve. I don’t even remember where it came from or why it’s called that.
Ingredients:
Dough:
4 squirrels,
1 and 1/3 cups sugar,
4 tbsp. spoons of honey,
1/2 teaspoon of baking soda, slaked with vinegar,
150 g butter (melt)
2.5 cups flour
Cream:
300 g butter,
4 yolks,
1 cup powdered sugar,
2 cups thick sour cream (store-bought 20% is sufficient),
1 tbsp. rum (cognac, whiskey, vodka)
Filling:
1 cup crushed walnuts,
300 g prunes
Honey cake with prunes
Oh, and I love honey cakes! Perhaps the only one I like more is Napoleon)) Although.. Honey cake for me is still the taste of childhood.. Tubes and pies with custard, rich rolls with plum jam and nuts, scorching (and who will let them cool??? ))) apple pies and...Honey cake! 
Ingredients:
For the test:
3 eggs
2 tbsp honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a splash
flour
For cream -
500 g 20-25% sour cream
Sugar - to taste
vanillin
prunes
Chocolate cake "Lady's whim" 
The cake is incredibly tender, it just melts in your mouth, and how soft and fragrant it is... Just a miracle!
Ingredients:
Cream:
- milk - 4 glasses
- eggs - 4 pcs.
- flour - 4 tbsp.
- sugar - 2 cup
- cocoa - 2 tbsp.
- vanillin - to taste
- drain butter - 200g
- walnuts (shelled) - to taste
Dough:
- eggs - 4 pcs.
- honey - 4 tbsp.
- sugar - 2 cup
- soda - 4 tsp.
- drain oil - 4 tbsp.
- cocoa - 4 tbsp.
- flour - how much it will take
Glaze:
- chocolate
- vegetable oil
Cake "Golden Key" 
The recipe is very old, from my mother-in-law’s notebook for recording recipes, she baked it 25-30 years ago.
It turns out a delicious and light cake. It doesn’t take that long to do and for many housewives it serves as a real lifesaver for the arrival of unexpected guests)) 
Ingredients:
Dough:
7 eggs
2 tbsp. sugar (if you have a sweet tooth, you can take 1.5 tbsp.)
1 tsp slaked soda
2 tbsp. l. honey
2 tbsp hot water
2.5 tbsp. flour
2-3 tbsp. cocoa
1 tbsp. chopped walnuts
Cream:
200 g butter
1 can of boiled condensed milk
Vanillin
for sprinkling:
1 tbsp. chopped nuts
For diabetes mellitus of the first and second types, it is extremely important to monitor your diet so as not to provoke a rise in blood sugar levels. All products should be selected according to the glycemic index (GI) and bread units (XE) should be taken into account. One unit of bread is equivalent to 10 grams of carbohydrates. For diabetes of any type, the recommended daily dose should not exceed 2.5 XE.
GI is directly related to the number of grain units in a product; the lower the index, the lower the XE. When consuming an increased amount of carbohydrates, a diabetic must recalculate the amount of insulin, that is, add an injection of short-term insulin before meals, based on the XE consumed.
It is a mistake to believe that the diabetic menu does not contain baked goods. It can be included in your daily diet, preferably for breakfast, just replace sugar with honey and adhere to a few more cooking rules.
Below the concept of GI will be described and, based on the data, “safe” products for baking have been selected, various recipes and general recommendations for diet therapy are also presented.
Glycemic index
The glycemic index is a numerical indicator of the rate at which glucose is absorbed after eating a certain product; the lower the number, the safer the food. It is worth noting that some products have different characteristics with different heat treatments.
Such an exception is carrots; when fresh, its GI is 35 units, but when boiled it is 85 units. The same exception applies to fruits. It is forbidden to make juices from them, even those that are allowed for diabetics, as their indicator increases to a dangerous level. All this is due to the fact that the fruit “loses” fiber, which helps glucose enter the blood more evenly.
If, after all, the juice was consumed in the diet, then it is necessary to recalculate the dose of short-term insulin administered before meals so as not to provoke hyperglycemia. But what GI indicators are considered normal? For this purpose the following information is provided:
- Up to 50 units - the products are absolutely safe for diabetics and do not affect blood sugar levels.
- Up to 70 units - you can only occasionally include such food in your diet. It can harm the patient.
- From 70 units and above – under the strictest prohibition.
It is worth carefully selecting food products for diabetes of any type and relying on glycemic index data.
"Safe" Baking Products
Sugar level
The GI of honey directly depends on its variety, for example, the minimum values for chestnut, acacia and linden honey are up to 55 units. so only these varieties are allowed for diabetics. You should also not consume honey if it has become candied.
Traditional baked goods use wheat flour, which is completely prohibited in case of diabetes. It can be replaced with rye or oat flour. If the recipe specifies a large number of eggs, then you need to make adjustments - leave one egg and replace the rest only with white.
Diabetics are allowed to prepare sugar-free baked goods from the following products:
- Rye flour;
- Oat flour;
- Kefir;
- Whole milk;
- Skim milk;
- Cream up to 10% fat;
- Vanillin;
- Fruits - apples, pears, plums, raspberries, strawberries, apricots, all types of citrus fruits, etc.
From this list of products you can prepare charlotte, honey cake and cakes.
Baking recipes with honey
You can cook not only baked goods, but also with the addition of honey. For example, jelly or marmalade, the recipes of which include only honey, fruit and gelatin. This dessert is absolutely harmless for a diabetic, but the serving should be no more than 200 grams per day.
For honey charlotte with apples you will need the following ingredients:
- 250 grams of apples;
- 250 grams of pears;
- Honey – 3 tablespoons;
- Oatmeal – 300 grams;
- Salt – 0.5 teaspoon;
- Vanillin – 1 sachet;
- Baking powder – 0.5 sachet;
- One egg and two whites.
Beat the eggs until fluffy foam forms, add honey, vanillin, salt, baking powder and sifted flour. Mix everything thoroughly until a homogeneous mass is obtained. The consistency should be creamy.
Peel and core the fruit, cut into small cubes and combine with the dough. Place an apple cut into slices on the bottom of a baking dish greased with vegetable oil and fill them with dough. Bake at 180 C for 35 minutes. At the end of cooking, let the charlotte stand in the mold for five minutes and only then take it out. Garnish the dish with lemon balm sprigs or cinnamon.
To add a more piquant touch to your breakfast with charlotte, you can prepare a healthy tangerine decoction. This is not only tasty, but also has a number of positive effects on the patient’s body.
This drink:
- Calms the nervous system;
- Increases the body's resistance to infections of various etiologies;
- Reduces blood sugar levels.
To prepare one serving you will need the peel of one tangerine. It must be cut into small pieces and pour 200 ml of boiling water. Let sit for at least three minutes.
The video in this article presents recipes for pies that are approved for diabetes.
Sugar level
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