Honey Bread (Medivnyk) - Polish Recipe

Name: Honey Bread (Medivnyk) - Polish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups honey; 8 eggs, separated; 6 tablespoons room temp. butter; 2 cups sugar; 6 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 grated orange, juice and zest of; 1 cup strong coffee; 1 cup sour cream; 1 cup chopped hazelnuts (filberts) or 1 cup walnuts

Servings: persons

2 cups honey
8 eggs, separated
6 tablespoons room temp. butter
2 cups sugar
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 grated orange, juice and zest of
1 cup strong coffee
1 cup sour cream
1 cup chopped hazelnuts (filberts) or 1 cup walnuts

1
Heat honey in a pot over moderate heat until it boils. Set aside and cool to room temperature.
2
Beat egg yolks with the butter until light and fluffy.
3
Add sugar and honey and beat.
4
Sift together the flour, baking powder, baking soda, and cinnamon and add to honey mixture.
5
Add the orange zest, juice, coffee and sour cream and beat just until no dry flour can be seen.
6
Beat egg whites until stiff peaks form.
7
Fold into flour mixture.
8
Stir in chopped nuts.
9
Pour into 2 or 3 buttered and floured loaf pans.
10
Bake in a preheated 325F (165C) oven for one hour.
11
Cool on wire racks and wrap in plastic wrap or aluminum foil when cool.
12
Will keep refrigerated for several weeks.

2171

kcal

Calories

Fat

351

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups honey, 8 eggs, separated, 6 tablespoons room temp. butter, 2 cups sugar, and more.

Yes, Honey Bread (Medivnyk) - Polish falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Bread (Medivnyk) - Polish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions