Honey guide
Honey for baking and sweetening – honey instead of sugar
Honey is a wonderful natural sweetener. Here is what to look out for when replacing sugar with honey.
Honey is sweeter than sugar
Honey has more sweetening power than household sugar. As a rule of thumb, around 70 to 80 percent of the amount of sugar is enough. Honey also brings liquid with it – so reduce the other liquid in the dough slightly accordingly.
When baking
Honey doughs brown faster, so bake at a slightly lower temperature. In return, baked goods turn out lovely and moist and stay fresh for longer. For spicy bakes such as gingerbread, a strong Forest honey, for neutral sweetening a milder Acacia honey.
When sweetening tea and muesli
Do not heat honey above 40 degrees if you want to preserve its valuable ingredients. So sweeten tea only once it has cooled down a little.
Frequently asked questions
Can you simply replace sugar with honey 1:1?
No. Honey is sweeter and brings liquid with it. Use about 70 to 80 percent of the amount of sugar and reduce the liquid in the recipe a little.
Which honey is suitable for baking?
Mild varieties such as acacia or Spring blossom honey for neutral sweetening, strong varieties such as forest honey for spicy baked goods.
Does honey lose its good properties when heated?
Heat above 40 degrees breaks down enzymes and aroma. So use it lukewarm for sweetening tea or muesli.