Bruno Albouze Pain d'épice

Pain d’Épices

Yields10 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 minsDifficultyBeginnerRating


 150 g Bread flour
 150 g Rye flour
 25 g Baking powder
 300 g Honey
 50 g Sugar
 210 g Milk
 100 g Whole eggs
 1 g Salt
 5 g Allspice
 1 g Anis powder
 1 g Ginger powder
 1 g Cinnamon
 1 g Coriander powder
 60 g Candied orange peel, diced
 5 g Orange zest



Yield 3 mini loaf pans or 10 cupcakes.
For best results make spiced bread a couple days ahead. Pain d’épice is the perfect holiday gift. Delicious as is, it can also be crumbled over pumpkin pies, mixed in custard, ice cream, yogurt, and foie gras.


Warm up honey, sugar, milk, allspice, spices, candied orange peels and zest to 120ºF (50ºC).
Remove from heat, blend and set aside to infuse. Meanwhile, sift flours and baking powered together.
In a large bowl or mixer, beat eggs and salt and pour in the lukewarm spiced mixture on medium speed. Add flours and mix until well combined. Fill the greased pans 3/4 full.


Bake in a preheated 350ºF (180ºC) oven for about 50 minutes
The way to tell when your cake is done: insert a toothpick or the tip of a pairing knife into the center of the cake; it should come out clean, with no streaks of batter.
Unmold and let cool completely. Wrap up and store in the refrigerators for up to 2 weeks. Enjoy!

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