Directions:
In a blender glass, put the honey and the margarine, beat until it becomes a white cream, then mix the brown sugar, the beer and continue mixing, (it will curdle the dough) and likewise, mix the spices.
the milk with the dissolved bicarbonate and finally add the flour to make a thicker cake
Let the dough rest for approximately 8 hours in the refrigerator and after resting, place in greased and floured molds and bake in a preheated oven at medium temperature for approximately 15 minutes.
Truffle:
In another pan, melt the chocolate with the cream over low heat until you get a smooth cream.
Mix the other ingredients, let cool and fill the honey buns, after reserving
Ceiling:
In a skillet, melt the chocolate in a bain-marie, dip the honey buns, dry on a foil-lined base, and refrigerate until deliciously dry.
