Bal kaymaklı ekmek – Turkish bread with honey and cream Recipe
Bal kaymaklı ekmek is a simple yet very indulgent Turkish combo: toast topped with a thick layer of creamy “kaymak” and honey. In Turkey it’s eaten for lazy weekend breakfasts or as a sweet snack with tea. The flavor is similar to toast with mascarpone and honey, just in a more breakfast-style, bready version.
This recipe recreates the classic Turkish combination of bread, kaymak and honey in a simple home version using mascarpone and whipped cream. It’s quick to make, feels luxurious, and turns basic bread into a café-style breakfast or dessert.
Chef's tips
Use really cold cream so it whips quickly and stays light. Don’t overwhip once you add the mascarpone – stop as soon as the mixture is smooth and thick. Slightly stale bread toasts better and gives a nicer crunch under the soft cream.
How to serve
Serve immediately after assembling, while the toast is still warm and the cream is cool. Add fresh fruit on the side, such as figs, berries or sliced apricots, for a more elaborate breakfast plate.
Ingredients
- wheat bread preferably slightly stale, for toasting - 4 slices
- 36% whipping cream well chilled - 150 ml
- mascarpone cheese - 80 g
- honey runny - 4 tablespoons
- butter for spreading on the bread - 10 g
- walnuts roughly chopped, optional - 20 g
- salt for the cream - 1 pinch
Preparation
- Lightly spread one side of each bread slice with butter.
- Heat a dry frying pan over medium heat and place the slices butter-side down. Toast for 2–3 minutes, until the bottom is golden and crisp and the top is slightly dried out. You can also use a toaster.
- In a bowl, whip the well-chilled cream with a pinch of salt until thick and fluffy, but still slightly pourable (not very stiff).
- Add the mascarpone and briefly whip on low speed or mix with a spoon until you get a smooth, thick mixture resembling very thick yogurt.
- Spread a thick layer of the cream mixture (about 2 tablespoons) on each slice of bread.
- Drizzle each toast with 1 tablespoon of honey, letting it run slightly down the sides.
- Sprinkle with chopped nuts, if using, and serve immediately while the bread is still slightly warm.
Storage
Najlepiej przygotować tyle, ile zjesz od razu, bo chleb mięknie od śmietanki. Nadmiar kremu śmietankowego możesz przechować w lodówce w zamkniętym pojemniku i zużyć następnego dnia.
