Recipe
French spiced bread 🍞✨Discover the joy of making French spiced bread at home. With this easy recipe, you'll immerse yourself in authentic flavors without any fuss. Give this delicious and unique bread a try, but remember, there's no need to rush.
Gingerbread, or pain d'épices in French, is a dense, honey-soaked cake bursting with incredible flavors thanks to spices like cinnamon, coriander, ginger, and star anise. The magic happens after a month of resting, when it reaches its perfect point for devouring. This robust bread isn't just for eating on its own; it becomes delicious when combined with different things. How about jams and fruits in syrup for a touch of sweetness? And if you prefer something savory, use it instead of bread on any canapé that could use a sweet and spiced touch. It also goes wonderfully with spreads like all kinds of cheeses, pâtés, and foie gras. The options are endless for enjoying it your way.
·LET'S GET TO THE RECIPE·
INGREDIENTS
For approximately 8-10 servings, you will need:
• 180 g of sugar
• 100 g of butter
• 250 g of honey
• 180 g of ground hazelnuts
• 500 g of rye flour
• 2 teaspoons of baking powder
• 2 tablespoons of ground cinnamon
• 1 teaspoon of ground dried ginger
• 1/2 teaspoon of ground allspice
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon of ground cloves
• 100 g of candied orange peel
• 4 eggs
For the glaze:
• 50 g of icing sugar
• 50 ml of brandy
LET'S GET TO WORK!
1. Grind the spices in a spice grinder or mortar. Melt the butter and mix it with sugar, honey, and spices. Stir well.
Add ground hazelnuts, chopped candied fruit, and eggs. Mix well. Sift together the baking powder and flour, add them to the previous mixture, and mix everything very well.
2- Line a baking pan with parchment paper and pour in the mixture, smoothing the surface. Let it rest overnight at room temperature, covered with plastic wrap.
The next day, bake at 175°C for 60-70 minutes, until golden brown. Test by inserting a skewer to make sure it's cooked through.
3- *Special Glaze* Mix icing sugar with brandy until you obtain a smooth glaze. Brush the cake with the glaze and let it dry.
4- Remove the cake from the mold and let it cool on a wire rack.
Store it in a box for at least a month before enjoying it!
We recommend this recipe for colder weather (like now), although you can make it whenever you like :). As always, you can find all the ingredients at Casa Perris, and to make things easier, we've linked the ingredients so you can add them to your basket ;)