Holiday Citrus Medovyk Bars with Rich Chocolate Glaze

What Makes This Special

Medovyk, the beloved Ukrainian honey cake, is transformed into striking holiday bars with bright and fragrant citrus zests woven throughout. These bars boast delicate, honey-kissed layers, filled with lush citrus pastry cream, and finished with a glossy dark chocolate glaze. The flavors are rich and complex, while the jewel-like decorations make them a showstopper at any festive gathering. This advanced recipe invites you to master traditional techniques with modern, holiday-inspired flair.

Ingredients

Each ingredient plays a crucial role—honey provides warmth and depth, while citrus zests lend seasonal freshness. The pastry cream is silky and aromatic, and the chocolate glaze adds a decadent finish.

For the Honey Cake Layers

• 120g unsalted butter
• 150g granulated sugar
• 100g raw honey
• 1 large egg (room temperature)
• 1 tsp baking soda
• 1 tsp vanilla extract
• 320g all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• Zest of 1 large orange

For the Citrus Pastry Cream Filling

• 400ml whole milk
• 60g corn starch
• 2 large eggs
• 100g granulated sugar
• Zest of 1 large orange
• Zest of 1 large lemon
• 1 tsp vanilla bean paste
• 200g unsalted butter (softened)

For the Chocolate Glaze

• 60g dark chocolate (70% cacao), chopped
• 60ml heavy cream
• 60g icing sugar (sifted)

For Decorating

• Crystallized orange or lemon peel, thinly sliced
• Edible gold leaf or holiday-colored sprinkles (optional)

Instructions

Please allow ample time; the layers and filling need to chill and set.

Step 1: Prepare the Honey Dough

In a medium saucepan, combine butter, sugar, and honey. Heat gently over medium-low, stirring until the butter melts and the mixture foams (about 2–3 minutes). Remove from heat; whisk in the egg quickly, followed by baking soda (it will foam and lighten). Stir in vanilla and orange zest. Sift in flour and salt, mix to a soft dough. Wrap and chill for 45–60 minutes.

Why it matters: Gentle heating develops the honey’s complexity and ensures a smooth, workable dough.

Step 2: Roll and Bake the Honey Layers

Preheat oven to 180°C. Divide dough into 4 equal pieces. Roll each to a 20x30cm rectangle, about 2–3mm thick, between parchment. Transfer to baking trays and bake each for 6–8 minutes until golden. Cool completely. Trim edges with a sharp knife for even, neat layers.

Why it matters: Thin, even layers yield a refined bar and balanced texture.

Step 3: Make the Citrus Pastry Cream

In a saucepan, heat milk with half the citrus zests until just simmering. In a bowl, whisk eggs, sugar, corn starch, and remaining zests until smooth. Gradually pour hot milk into egg mixture, whisking constantly. Return all to saucepan. Cook over medium, whisking, until thick and glossy. Remove from heat; stir in vanilla. Cool to room temperature (cover surface with plastic wrap).

Why it matters: Slowly tempering eggs ensures a silky, lump-free cream.

Step 4: Finish the Citrus Buttercream

Once pastry cream is cool, beat softened butter until pale and fluffy. Add in pastry cream, 2 tablespoons at a time, beating well between additions. The cream should be light and spreadable. Chill briefly if too soft.

Why it matters: Adding butter gradually prevents splitting and creates a luxuriously smooth filling.

Step 5: Assemble the Layers

Place one honey cake layer on a board. Spread with 1/3 of the citrus cream. Repeat with remaining layers, finishing with cake on top. Press gently to level. Wrap well and refrigerate at least 4 hours (preferably overnight) to allow flavors and texture to mature.

Why it matters: Resting melds flavors and softens the cake to a melt-in-your-mouth consistency.

Step 6: Glaze and Decorate

In a bowl, combine chocolate and cream. Microwave in 20-second bursts, stirring until smooth. Sift in icing sugar and whisk until glossy. Cool until thick but pourable. Spread evenly over top layer. While still tacky, decorate with crystallized citrus peel, gold leaf, and/or sprinkles. Chill briefly to set.

Why it matters: The glaze seals in moisture and adds festive, rich color and sheen.

Step 7: Cut and Serve

Using a sharp knife warmed under hot water, trim edges and cut into 4x4cm bars. Wipe blade between cuts for clean edges. Serve chilled or at room temperature.

Pro Tips

• Chill the dough thoroughly: Cold dough is easier to roll thinly and prevents excess spreading during baking.
• Work quickly with the glaze: Pour and decorate before it sets for best results.
• Rest before slicing: Overnight chilling is vital for clean, defined layers and full flavor.

Troubleshooting

Layers crack when rolling? Roll dough between parchment, and let sit at room temp for 10 minutes if too stiff.

Cream looks curdled? Ensure both butter and pastry cream are at room temperature before combining. If it splits, beat in a tablespoon of hot water to emulsify.

Variations

• Nutty Medovyk Bars: Add a layer of toasted walnuts or hazelnuts between the cream layers.
• Spiced Medovyk Bars: Incorporate ground cinnamon and cloves in the honey dough for extra holiday warmth.
• White Chocolate Glaze: Swap dark chocolate for white, and color it with beet or cranberry powder for a vibrant finish.

Storage

Store bars in an airtight container in the fridge for up to 5 days. Let come to room temperature before serving for the best texture. Wrapped tightly, they freeze well for up to 1 month; thaw overnight in the fridge.

This recipe brings the soul-warming tradition of medovyk to your winter holiday table, with a burst of citrus and a touch of festive elegance. Enjoy the process, and share the sweetness!