Milk and Honey Cake

Ingredients

• 500 g All-purpose flour (Sift before use)
• 1 c. à soupe Cornstarch (maïzena) (To lighten the dough)
• 100 g Unsalted butter (Melt with the milk)
• 250 ml Whole milk (Heat gently, do not boil)
• 1 c. à café Baking powder
• 1 c. à café Ground cinnamon
• 1 c. à café Anise seeds (Grind lightly)
• 1 c. à café Fennel seeds (Grind lightly)
• 1 c. à café Orange zest (Fresh, finely grated)
• 500 ml Vegetable oil (sunflower or peanut) (For frying, medium temperature)
• 200 g Liquid honey (Heat slightly before soaking)
• 30 g Sliced almonds (optional) (For garnish after soaking)

Instructions

1. Melt the butter and heat the milk

   In a small saucepan, melt the butter over low heat then add the milk. Heat gently until the mixture is warm (about 30°C), without bringing it to a boil.

   Time: PT5M

   Temperature: 30°C

2. Mix the dry ingredients

   In a large bowl, sift the flour, add the cornstarch, baking powder, cinnamon, previously ground anise and fennel seeds, and the orange zest. Mix well.

   Time: PT5M

3. Incorporate the liquid mixture

   Pour the warm milk‑butter over the dry ingredients in several additions, mixing gently with a whisk until a very supple and slightly sticky dough is obtained.

   Time: PT5M

4. Rest and light kneading

   Let the dough rest for 10 minutes at room temperature, then knead lightly for 2‑3 minutes to homogenize.

   Time: PT10M

5. Flatten and roll out the dough

   Divide the dough into two balls. Using a pasta machine (or a rolling pin), flatten each ball into a very thin sheet (level 3‑4 of the machine). Lightly dust with flour if needed.

   Time: PT15M

6. Cut the strips and trim the ends

   Cut the sheet into strips about 2 cm wide, then trim the ends to obtain regular sticks.

   Time: PT5M

7. Fry the sticks

   Heat the oil in a pan over medium heat (≈ 170°C). Gently lower a few sticks at a time, fry until golden 2‑3 minutes each side until lightly crisp.

   Time: PT10M

   Temperature: 170°C

8. Honey soak

   Drain the fried cakes on paper towels, then submerge them in warm honey for 5 minutes to soak thoroughly.

   Time: PT5M

   Temperature: 50°C

9. Finishing and serving

   Remove the cakes from the honey, place them on a rack to drain excess. Sprinkle with sliced almonds (or sesame) if desired. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Cornstarch (maïzena): Potato starch
• Instead of Unsalted butter: Vegetable margarine
• Instead of Whole milk: Semi-skimmed milk
• Instead of Baking powder: Baking soda + vinegar
• Instead of Ground cinnamon: Pastry spice blend
• Instead of Anise seeds: Fennel seeds
• Instead of Fennel seeds: Anise seeds
• Instead of Orange zest: Orange extract
• Instead of Vegetable oil (sunflower or peanut): Mild olive oil
• Instead of Liquid honey: Agave syrup
• Instead of Sliced almonds (optional): Sesame seeds

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk or wooden spoon
• Pasta machine (or rolling pin)
• Kitchen knife
• Cutting board
• Deep frying pan
• Skimmer (perforated spatula)
• Freezer bag
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Melt the butter and heat the milk without boiling.
• Achieve a very supple dough by incorporating the liquid gradually.
• Roll the dough very thinly with the pasta machine.
• Fry at controlled temperature (≈ 170°C) to avoid burning.
• Soak the cakes in warm honey without breaking them.

Chef Tips from the Video

• Use slightly salted butter to balance the honey's sweetness.
• Add a pinch of salt to the dough to enhance flavors.
• For a nut‑free version, replace almonds with toasted sunflower seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually then place in a freezer bag for up to 1 month.

Room temperature: In a dry place, up to 1 day.

Make-Ahead Tips

• The dough can be prepared ahead and stored in the refrigerator for 12 hours, wrapped in plastic wrap.
• The soaking honey can be kept warm in a small bain‑marie during cooking.