Blog Flora Refosco - Bee hives


Bee hives

05/06/2014 - 3 Comments - Recipes | Almond, Family, Sunflower seeds, Raisins


This is a family recipe, which we never knew where came from.

I don't know if the whole thing was my grandma's idea, or if she saw something like it and made up her own version.

What matters here is that ever since I remember existing, bee hives is a treat present in our christmas, which sometimes she would also prepare in random afternoons.

It's been a couple years since my grandmother passed away, and since then we hadn't cooked the dishes that she used to make. But before I came to Santa Catarina this year (yeeess! I'm here already!) they wrote me asking if I could bake the bee hives, because everyone missed it.

I've tried, and it worked out. So here goes the recipe in case someone feels like having a new christmas tradition. This test-hive was devoured as a snack while still warm. The only thing they said was not the same was the glaze, so except for that the treat was like the original. 

For the dough:

1 2/3 cup all purpose flour

3/4 teaspoon salt

1 tablespoon sugar

1 1/8 teaspoon dry yeast

2/3 cup water, room temperature 

1 1/2 tablespoon butter, room temperature

(Cup measure: 240ml)

For the filling:

tablespoons butter, room temperature

tablespoons water

tablespoons granulated sugar

3/4 cup chopped almonds/ black and white raisins/ sunflower seeds

I stirred all of the dough ingredients in a bowl, using a wooden spoon, until it started to hold up. So I left the spoon aside and started kneading by hand, until I got a smooth glossy dough which wouldn't stick to my hands.

I shaped a ball and greased it lightly with oil. I placed it in a bowl and covered with plastic, letting rest for one hour or until doubled in volume.

I kneaded again, gently, and rolled out the dough as a long rectangle. It should be as thin as possible without tearing (say 3 or 4mm thick).

So i prepared the filling: I beat the butter and water with a fork until the volume increased a bit, added the sugar and continued beating with the fork until I got a fluffy cream.

I set two tablespoons aside and spread the rest over the dough rectangle. On top of that I sprinkled all of the fruits and nuts, then rolling up the dough as shown in the picture above.

I cut the log into 6 or 7cm long pieces and organized them in a 25cm round baking tray, already greased - cut side facing up.

Sometimes my grandma used one of those pans with a hole in the center, maybe it's because it makes the bread look like a wreath...

Well, when that process was finished, I covered the pan and let the bread rise again for one hour (or until doubled in volume). I brushed the remaining butter + sugar mixture on top of it and baked in preheated 180oC oven for about 30 minutes: until they got light brown and fragrant.

Yields 15 individual breads.

31/08/2016 12:51:48


olá, gostaria de saber se nessa receita não vai ovos? Obrigado

Response from Flora
Bom dia, Carlos! Na receita que eu faço, não coloco ovos. Toda a fofura da massa vem mesmo da sova e da manteiga :) Se tiver mais alguma dúvida, é só escrever por aqui.

20/06/2014 17:33:06


Fiquei louca para fazer! Vou testar essa semana e se meu marido gostar repito no Natal! Obrigada por compartilhar a receita Bj Thatiana Bandeira

Response from Flora
Aposto que seu marido vai gostar sim, Thatiana :) E na época de fim de ano, que a gente começa a receber mais gente em casa ou a ir mais na casa das pessoas, o ninho dá um lanche bacana pra dividir com a família.

20/06/2014 17:32:30


Como você faz a semente de girassol? é a para pássaros? quando é época de girassol, torro as sementes mas sempre fico na dúvida como me comportar com as casquinhas..

Response from Flora
Oi Angela! Eu compro a semente pronta pra usar, já descascada, em lojas de produtos naturais. Também da pra comprar em mercados públicos, essas coisas... Imagino que dê pra tostar em casa, como você disse, numa boa. Mas realmente teria que tirar as casquinhas, o que dá um trabalhão!

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