Honey is a stable in our pantry. There is no weekend breakfast without honey for me. Luckily we have some beekeepers in the family, so we are always well provided. Honey is although a delicious part of Christmas Baking, as for Turrón or Pepperkakror. And so I was hooked when I stumbled over a recipe of soft ginger bread in an old christmas cookbook.
and because I read a lot of using rye flour in such cakes lately I decided to modify it a bit and add some rye to the recipe. I tweaked the amount of liquids and spices as well a bit and was then very pleased with the outcome: The ginger bread is soft and fluffy and so delicious that is has to be hidden to survive until Christmas!
Sometimes recipes are just created to use leftovers. This recipe is one of them. I created it spontaneously, when my mother-in-law and me started to sort her baking supply’s last week and found different nuts and poppy seeds a bit past the “best before” date. We checked them and they tasted still fine, so we decided to bake something with them. And while the thermometer outside slowly reached 35°C we kneaded a dough and prepared a filling following a well proven formula.
The rolls turned out very delicious : the moist filling is wrapped inside the fluffy crumb. We enjoyed them at a nice shadowy spot in the garden. A fast and delicious treat on hot day!