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Maltese Christmas Honey Rings

A cherished traditional treat, Maltese Christmas Honey Rings are rich in flavors, combining aromatic spices, zesty citrus, and the deep sweetness of black treacle. These delightful pastries are perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 rings
Course: Dessert, Snack
Cuisine: Maltese, Traditional
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 400 g plain flour (type 0) essential for that perfect dough structure.
  • 100 g semolina adds delightful texture to the pastry.
  • 100 ml sunflower oil (cold pressed) a light oil that keeps the pastry moist.
  • 100 g light muscovado sugar offers a subtle caramel flavor.
  • 1 each egg yolk helps bind the pastry.
  • 1 pinch table salt enhances the overall flavors.
  • q.s. milk use as needed to achieve the right consistency.
Filling Ingredients
  • 500 g black treacle (molasses) this is the star ingredient.
  • 500 ml table water helps to dissolve the treacle.
  • 250 g semolina thickens the filling.
  • 2 spoons dark muscovado sugar enhances the richness of the filling.
  • 2 spoons unsweetened cocoa powder adds depth and complexity.
  • 2 each oranges (zest only) infuses a bright citrus note.
  • 1 each lemon (zest only) adds a refreshing tanginess.
  • 1 each tangerine (zest only) further brightens the filling.
  • 3 teaspoons anisette liqueur provides a hint of anise.
  • 2 teaspoons ground cloves gives a warm spiciness.
  • 1 teaspoon mixed spices a delightful blend that enhances the festive spirit.

Method
 

Preparation
  1. In a large mixing bowl, combine the plain flour, semolina, light muscovado sugar, egg yolk, and a pinch of salt. Mix well to ensure even distribution of all ingredients.
  2. Add the sunflower oil and mix until the texture resembles breadcrumbs.
  3. Gradually add milk as needed to bring the dough together. Knead gently until smooth. Cover with a damp cloth and set aside.
  4. In a saucepan, dissolve the black treacle in the water over low heat, stirring until combined.
  5. In another bowl, mix the semolina, dark muscovado sugar, cocoa powder, and zests from the oranges, lemon, and tangerine.
  6. Add the warm treacle mixture to this and stir well.
  7. Pour in the anisette liqueur and sprinkle with ground cloves and mixed spices. Stir until everything is combined into a thick filling.
  8. Roll out the dough on a floured surface until it’s about 1 cm thick, then cut out desired ring shapes and fill them with the treacle mixture. Seal the edges well.
  9. Preheat your oven to 180°C (350°F) and place the filled rings on a lined baking tray. Bake for about 25-30 minutes or until golden brown.
  10. Once baked, let them cool on a wire rack before serving.

Notes

Store in an airtight container at room temperature for about a week. Refrigerate for up to two weeks or freeze for longer storage. Wrap well for freezing.