Honey Tea Loaves

Honey Tea Loaves

These wholesome Honey Tea Loaves pack a subtle sweetness, making them perfect for breakfast or an afternoon snack. Substitute apple cider for bourbon to get an even richer flavor. Find more recipes and endless inspiration in our second cookbook, Bake from Scratch: Volume Two!  

Honey Tea Loaves
 
Makes 4 mini loaves
Ingredients
  • 2 cups (350) chopped dried Calimyrna figs 
  • 1⅓ cups (449 grams) honey, divided
  • ⅓ cup (80 grams) plus ¼ cup (60 grams) bourbon, divided
  • ½ cup (113 grams) unsalted butter
  • ⅓ cup (67 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 5 cups (625 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole milk, divided
  • 1¼ cups (150 grams) confectioners’ sugar, sifted
  • 1 cup (175 grams) sliced dried Calimyrna figs
Instructions
  1. In a medium saucepan, heat chopped figs, ⅓ cup (113 grams) honey, and ⅓ cup (80 grams) bourbon over medium heat until mixture begins to simmer. Remove from heat. Let stand until cool, about 30 minutes.
  2. Preheat oven to 350°F (180°C). Butter and flour 4 (4½x2½-inch) mini loaf pans.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed for 5 to 10 seconds. With mixer running, slowly add remaining 1 cup (336 grams) honey, beating until combined. Add eggs, one at a time, beating just until combined after each addition.
  4. In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ½ cup (120 grams) milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon half of batter into prepared pans; top with fig mixture. Spoon remaining batter over fig mixture.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pans for 10 minutes. Run a knife around edges of loaves to loosen. Remove from pans, and let cool completely on a wire rack.
  6. In a medium bowl, whisk together confectioners’ sugar and remaining ¼ cup (60 grams) milk until smooth. Drizzle glaze over loaves.
  7. In a small bowl, place sliced figs. In a small saucepan, heat remaining ¼ cup (60 grams) bourbon over medium heat until hot. Pour hot bourbon over sliced figs. Cover and let cool. Garnish cakes with bourbon figs, if desired. Wrap and freeze loaves for up to 2 weeks.

 

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