pan de miel

Mmm, delicious pan de miel. A sweet little snack that we discovered too late in our time in Paraguay. It looks like a bagel and it tastes like gingerbread cake. Sort of. Made with miel de caña, or cane sugar honey, it is simple and cheap and sold on buses. My favourite kind of food. Here’s a recipe we found, from a book entitled Comida Paraguaya by Josefina Velilla de Aquino, a terrific little book that has tonnes of classic Paraguayan recipes. Of course, pan de miel anywhere outside of this area might be hard to find, but one could always try molasses. Thanks to Christine for the translation.


1 tsp ground cinnamon
½ tsp ground cloves
2 eggs
2 tbsp fat (shortening, butter, lard, etc.)
½ L miel de caña (like molasses made from sugar cane)
½ kilo flour
1 tsp baking soda
The juice and zest of two oranges

1. Beat the fat with cinnamon, cloves, and the eggs one by one.

2. Add the miel de caña little by little, then the flour (mixed with baking soda), alternating with the orange juice and zest.

3. Put in an oven, in a buttered and floured pan (in Paraguay, they are often cooked in donut-shaped molds). Bake at a medium heat for about 45 minutes, more or less.


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