1/2 cup plus 1 tablespoon of honey (200 g)
1/3 cup plus 1/2 tablespoon of butter or margarine (75 g)
3 1/4 cups of all-purpose flour (400 g)
1 egg
1/2 cup plus 3 tablespoons of sugar (120 g)
1 tablespoon of rum
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of grated lime rind
Recheio:
1/3 cup of honey (100 g)
100 g of dark chocolate, grated
250 g of chopped pecans or hazelnuts
2 tablespoons of rum
200 g of raisins
confectioner's sugar for dusting
1/2 cup plus 1 tablespoon of honey (200 g)
1/3 cup plus 1/2 tablespoon of butter or margarine (75 g)
3 1/4 cups of all-purpose flour (400 g)
1 egg
1/2 cup plus 3 tablespoons of sugar (120 g)
1 tablespoon of rum
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of grated lime rind
Recheio:
1/3 cup of honey (100 g)
100 g of dark chocolate, grated
250 g of chopped pecans or hazelnuts
2 tablespoons of rum
200 g of raisins
confectioner's sugar for dusting
To make the dough, slightly warm the honey and butter or margarine and mix well
Mix with the remaining ingredients in a bowl and knead until you get a pliable dough
To make the filling, warm the honey and mix with the remaining ingredients in a bowl
Roll out half of the dough to a thickness of 3 mm on the bottom of a greased baking dish, 23 x 35 cm, with your fingers
Cover with the filling
Roll out the remaining dough with a rolling pin over a smooth surface and cover the filling with it, cutting thick strips from the dough
Bake for 30 to 40 minutes in a moderate oven (180°C)
After baking, cut into squares
Dust with confectioner's sugar.
