Honey buns that taste unreal using only real raw & unfiltered honey as the sweetener
Ingredients-
Honey buns: 1 cup warm whole milk (110°F)
2¼ tsp instant yeast (1 packet)
¼ cup honey (80g)
2 large eggs, room temp
½ cup unsalted butter, softened (room temp, not melted)
1 tsp vanilla extract or vanilla bean paste
1 ½ tsp fine kosher salt
4 to 4¼ cups (540g) all-purpose flour
Filling: ½ cup unsalted butter, room temp
¼ cup Nate’s honey
2 tbsp ground cinnamon
¼ tsp salt
Glaze: 4 tablespoons unsalted butter melted
½ cup Nate’s honey
pinch of salt
Top with flakey salt for extra sweetness Pop
Instructions
1. Bloom the yeast: In a large bowl, whisk together the warm milk (110°F), yeast, and honey. Let sit until foamy, about 5–10 minutes.
2. Make the dough: Add the eggs, softened butter, vanilla, and salt to the yeast mixture. Mix until smooth. Gradually add the flour (start with 4 cups, then add more as needed) until a soft, slightly tacky dough forms. Knead by hand or with a dough hook until smooth and elastic, about 8–10 minutes.
3. First rise: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled in size, 1½–2 hours.
4. Prepare the filling: In a small bowl, mix together the butter, honey, cinnamon, and salt until smooth.
5. Assemble: Roll out the dough into a large rectangle (about ¼ inch thick). Spread the filling evenly over the surface. Starting from the long side, roll into a tight log. Slice into 1–1½ inch pieces.
6. Second rise: Arrange cut and flattened buns on a parchment-lined sheet. Cover loosely and let rise 30–45 minutes, until puffy.
7. Fry: Heat at least 4 inches of vegetable oil in a deep pot to 350°F. Fry buns in batches until golden brown, about 2–3 minutes per side. Drain on a wire rack.
8. Glaze: Stir together melted butter, honey, and a pinch of salt. Dunk the warm honey buns in the glaze, then place back on the rack.
9. Finish: Sprinkle with flaky salt for an extra sweet pop. Serve warm.
See more comments