Tips for Baking with Honey
Honey provides some lovely attributes to baked goods – golden crust color, flavour, moistness, and moisture retention in the product. Honey flavour varies with the type of flower the bees worked to produce the honey. Choose a flavour to suit your own tastes.
Tips for using honey in baking:
- You can use a one-for-one substitution of honey for sugar in most yeast breads and muffins, pancakes, or waffles
- When substituting honey in recipes calling for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey
- In cookie recipes using eggs or recipes with no other liquids, increase the flour by 2 tablespoons for each cup of honey
- Add ½ teaspoon baking soda for every 1 cup of honey used
- To avoid overbrowning, reduce the oven temperature by 10-15 degrees Celcius if it is a recipe not designed for honey as an ingredient
- Granulated sugar may play a critical role (creaming, holding air in a batter) in some recipes. If substituting with all honey is not successful, you may choose to substitute half the sugar with honey.
- Because of its high fructose content, honey is sweeter than sugar. If a product is too sweet with a one-for-one substitution, reduce the amount of honey by using ½ to ¾ as much honey as white sugar in the recipe
- Oil or spray the liquid measuring cup to make it easy for the honey to slide out after measuring