Maltese honey ring recipe

Maltese Honey Ring recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Maltese honey ring recipe is a traditional dessert that has been passed down through generations in Malta. This sweet treat is made with a combination of honey, flour, yeast, and a hint of lemon zest. The dough is shaped into a ring and baked until golden brown, creating a delightful aroma that fills the kitchen. Once cooled, the honey ring is drizzled with more honey for an extra touch of sweetness.

Keywords: Maltese, honey ring, recipe, traditional, dessert.

Maltese honey ring recipe details

Maltese honey ring recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

400 g	plain flour
75 g	semolina flour
1	egg yolk
100 g	unsalted butter, softened
1 tbsp	caster sugar
	cold water, to mix, if required
	For the Filling:
400 g	treacle
150 g	sugar
1 tbsp	candied fruit, chopped
1 medium	orange, zest only
1 medium	lemon, zest only
1 tbsp	cocoa powder
1 tbsp	aniseed liqueur
	semolina
1 pinch(es)	ground cloves
475 ml	water

Instructions

To make the pastry: sieve flour and semolina flour together into a bowl. Rub in the unsalted butter and mix in the egg yolk and sugar. Mix together thoroughly and knead into a dough. Add a little water if required. Chill until required.

To make the filling: Mix all the ingredients, other than the semolina, in a saucepan. Slowly bring to a boil and then reduce heat and simmer. Gradually add semolina until it becomes thick. Stir constantly to prevent burning. Allow to cool before assembling.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

To assemble: thinly roll out the pastry and cut to rectangles about 2¼ x 8 inches, or 8 x 20cm. Spread some of the filling down the centre of all the strips. Roll each strip into a long sausage and then bring the ends together, and overlap them, forming a ring.

With a sharp knife, make small slashes through the top of the pastry at an angle in several places to expose the filling. Place rings on a floured baking tray and bake for about 20 minutes until the pastry is barely coloured, creating a contrast between the pale pastry and the black filling.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a