Classic Gingerbread (Pain d'épices)

Ingredients

• 250 ml Whole milk (Warm to just below boiling)
• 2 pieces Star anise (Whole)
• 1 piece Cinnamon stick
• 120 g Mountain honey
• 120 g Flower honey
• 250 g All‑purpose wheat flour
• 100 g Rye flour
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Ground cinnamon
• 2 tbsp Spice blend (David Vanille – cinnamon, ginger, nutmeg, coriander, clove, star anise) (Can be purchased from David Vanille website or homemade)
• 100 g Ground almonds (almond flour)
• 150 g Light brown sugar (cassonade)
• 2 pieces Eggs (Large, at room temperature)
• 100 g Unsalted butter (Almost melted, then cooled)
• 120 g Bitter orange marmalade
• 80 g Candied orange peel, diced (Tremped in flour before adding)
• 2 tbsp Granulated sugar crystals (for topping)

Instructions

1. Infuse milk with spices

   In a saucepan, combine the milk, star anise, and cinnamon stick. Bring to a gentle boil, then remove from heat, cover, and let steep for 15–20 minutes.

   Time: PT25M

2. Warm the honey

   Place the mountain honey and flower honey in a microwave‑safe bowl and heat in 30‑second intervals, stirring until fluid.

   Time: PT1M

3. Combine dry ingredients

   In a large mixing bowl, sift together wheat flour, rye flour, baking powder, baking soda, salt, ground cinnamon, and the two spice blends.

   Time: PT5M

4. Add almond flour and brown sugar

   Stir in the ground almonds and light brown sugar until evenly distributed.

   Time: PT2M

5. Incorporate honey and marmalade

   Add the warmed honey and bitter orange marmalade to the bowl and whisk briefly to combine.

   Time: PT2M

6. Add eggs

   Pour the two eggs into the mixture and whisk until the batter is smooth and slightly glossy.

   Time: PT3M

7. Fold in butter

   Stir in the almost‑melted, cooled butter until fully incorporated.

   Time: PT2M

8. Add infused milk

   Filter the warm infused milk and pour it into the batter, mixing until the dough is smooth and homogeneous.

   Time: PT3M

9. Fold in candied orange peel

   Add the diced candied orange peel (tremped in flour) and fold gently until evenly distributed.

   Time: PT2M

10. Prepare pan and pour batter

    Line a loaf pan with parchment paper, then pour the batter in, smoothing the top with a spatula.

    Time: PT2M

11. Preheat oven

    Preheat the oven to 165°C (330°F).

    Time: PT10M

    Temperature: 165°C

12. Bake and finish topping

    Bake for 55 minutes. After 15–20 minutes, sprinkle the surface with granulated sugar crystals and additional diced candied orange peel, then continue baking until done.

    Time: PT55M

    Temperature: 165°C

13. Cool and glaze

    Remove the loaf from the oven and let it cool completely on a rack. Warm the remaining orange marmalade and brush the top of the cooled loaf for a glossy finish.

    Time: PT32M

14. Decorate

    Optionally garnish with whole cinnamon sticks, star anise, and extra candied orange peel for a festive look.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

4 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Almond milk, Soy milk
• Instead of Mountain honey: Maple syrup
• Instead of Flower honey: Maple syrup
• Instead of All‑purpose wheat flour: Bread flour
• Instead of Rye flour: Whole‑wheat flour
• Instead of Spice blend (David Vanille – cinnamon, ginger, nutmeg, coriander, clove, star anise): DIY blend of equal parts cinnamon, ginger, nutmeg, clove, star anise
• Instead of Ground almonds (almond flour): Finely ground hazelnuts
• Instead of Light brown sugar (cassonade): Dark brown sugar
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Unsalted butter: Margarine
• Instead of Bitter orange marmalade: Regular orange marmalade
• Instead of Candied orange peel, diced: Candied lemon peel

Equipment Needed

• Saucepan
• Microwave (optional)
• Mixing bowl
• Fine mesh sieve
• Whisk
• Spatula
• Measuring cups and spoons
• Loaf (cake) pan
• Parchment paper
• Oven
• Baking brush
• Cooling rack
• Knife (for testing)

Critical Steps — Do Not Skip

• Infusing the milk with star anise and cinnamon
• Adding the eggs to achieve a smooth batter
• Incorporating the warm infused milk without curdling
• Baking time and checking doneness with a knife
• Glazing with warm orange marmalade for shine

Chef Tips from the Video

• Toast the spice blend lightly before adding for an extra depth of flavor.
• Replace half of the rye flour with whole‑grain spelt for a nuttier texture.
• For a brighter orange note, add a teaspoon of orange zest to the batter.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic film or store in an airtight container for up to 10 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag; freeze up to 3 months.

Room temperature: Not recommended beyond a day; humidity will soften the loaf.

Make-Ahead Tips

• Bake the loaf a day ahead; it actually improves flavor after resting.
• Store glazed loaf in an airtight container; it stays moist for up to two weeks.
• Freeze sliced portions and toast lightly before serving.