Honey Bread with Pé de Moça filling

Tempo de preparo 1 hour
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  • honey bread dough:
  • 4 g cinnamon powder
  • 7 g grated fresh ginger
  • 1 spoon (coffee) of nutmeg
  • 7 g of bicarbonate
  • 280 g of flour
  • 30 g Melken Chocolate Powder 33%
  • 100 g of sugar
  • 1 egg
  • 125 ml de leite
  • 125 ml de óleo de girassol ou milho
  • 180 g of milk
  • filling:
  • 250 g Filling and Covering Melken churros flavor
  • 75 g peanuts in strips without salt peanuts in strips without salt
  • Roof:
  • 600 g of Melken Chocolate 70% Cocoa

Modo de preparo

honey bread dough

In a bowl, mix dry ingredients except sugar.

In another container, add the liquids and sugar.

Combine both mixtures, stirring with a wire whisk (fouet) by hand for 2 minutes or until obtaining a dense mass.

Bake in a preheated oven (160°C) or until the pastry is lightly golden.

Let it cool and unfold.


Mix the Melken Churros filling and topping with the peanuts.



Cut the honey buns in half and apply the Melken Filling and Coverage with churros.

Overlap the peanuts and then place the other half of the dough.

Melt and temper the Melken Chocolate 70% Cocoa, according to the instructions on the package and bathe the honey buns.

Refrigerate until crystallized.