HONEY BUNS
Steps:
- In a stand mixer fitted with the dough hook, add in the flour, sugar, and salt.
- In a microwave-safe bowl, add in the milk. Microwave for 30 seconds. You'll want the milk to be at 105 - 110 degrees F.
- Add in the yeast, cooled melted butter, and egg. Using a fork, whisk the egg into the mixture.
- Pour the wet mixture into the stand mixer and mix on medium for 10 minutes. The dough will be pretty sticky.
- Grease your hands and a large bowl with vegetable oil.
- Remove the dough from the mixer and shape it into a ball.
- Place the dough in the bottom of the bowl and coat it in the oil. Cover the bowl with plastic wrap and let the dough rise until doubled. This will take about 1 to 2 hours.
- Line a cookie sheet with parchment paper. Spray the parchment paper with nonstick baking spray.
- Once the dough has doubled, press it down.
- Place the dough on a lightly floured work surface.
- Press the dough out into a 6-inch by 14-inch rectangle. You can use a rolling pin, but I prefer to use my hands.
- Sprinkle the cinnamon on top of the dough. Using your hand, rub the cinnamon all over the dough.
- Begin rolling the dough from the long side.
- Once the dough is rolled up, you'll need to seal the edge. Do this by rubbing the edge of the dough with water. Pinch the wet edge into the roll of dough to form the seam. If the dough isn't staying pinched together, rub a little more water on the edge and pinch again. Leave the dough seam side up since it will be sticky from the water and will likely stick to the counter if it touches it.
- Measure out 1/2-inch thick slices if you want thinner honey buns or 1-inch slice for thicker slices.
- Slide a piece of floss under the dough and cross both sides of the floss at the 1/2-inch or 1-inch line. Pull until the floss has cut completely through the dough.
- Place the slice of dough, cut side up, on the prepared cookie sheet. Repeat with the remaining pieces slices of dough. If you plan on baking these, you'll want to space them 2 inches apart. If you plan on frying them, they can be 1/2 inch apart.
- Spray the slices with nonstick baking spray so they don't dry out and cover with plastic wrap. Let rise for 30 minutes in a warm place.
- Preheat the oven to 350 degrees F.
- Place the cookie sheet in the oven and bake for 15 to 18 minutes until the edges begin to turn golden brown.
- Prepare the glaze while the honey buns are baking.
- Remove the honey buns from the oven and let cool for 10 to 20 minutes. While they're still warm, dip the tops in the glaze. Tap the wrist that's holding the honey bun to remove the excess glaze.
- Place on a piece of wax paper and let the glaze set up.
- Heat 3 cups of vegetable oil until it reaches 320 degrees F.
- Prepare the glaze while you wait for the oil to come up to temperature.
- Place the honey buns in one or two at a time into the oil. I did one at a time to keep my oil temperature from dropping.
- Flip once the donuts become golden brown.
- Once the other side becomes golden brown, place on a plate lined with paper towels. Let cool for 5 to 10 minutes.
- Dip the warm honey bun in the glaze. Give your wrist a tap to help any excess glaze to drip off.
- Place on a piece of wax paper and let the glaze set up.
- In a medium mixing bowl, add in the butter, powdered sugar, milk, and vanilla extract. Whisk together until the glaze is smooth.
Nutrition Facts : Calories 250 kcal, Carbohydrate 35 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 178 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
HONEY BUNS
There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche filling, and the appealingly sticky topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 17
Steps:
- Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.
- Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
- Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.)
- Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
- Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl.
- Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices.
- Pour honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes.
- Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Immediately invert buns onto rack. Drizzle with honey, and serve warm.
HOMEMADE HONEY BUNS
A favorite classic honey bun recipe with that famous glaze we all grew up loving.
Provided by Deliciously Seasoned
Categories Dessert
Time 3h
Number Of Ingredients 16
Steps:
- Using a stand mixer with a dough hook attachment, add flour, sugar and salt.
- Heat milk in a microwave safe bowl for about 30 seconds until milk is 110°.
- Next, add yeast, melted butter, egg and vanilla to warm milk. Whisk ingredients together until combined.
- Pour wet ingredients into stand mixer and knead on medium for 10 minutes. Use a spatula to scrape down the sides to ensure all ingredients are mixed.
- Grease a large bowl with oil.
- Remove dough and form a ball. Place dough into prepared bowl and cover with plastic wrap. Let dough rise for about 1½ hours or until it has doubled in size.
- Press down the dough, with clean hands, then transfer to a lightly floured surface.
- Press dough out into a rectangle. about 15 inches long and 8 inches wide.
- Sprinkle dough with cinnamon and spread evenly over the top.
- Start rolling the long side of the dough into a log shape, dip fingers in water and run wet fingers along the edge of the dough, pinching the seam to seal.
- Once sealed, use unscented floss to cut the dough log into 1 inch size buns.
- Place buns on a piece of wax paper and spray the top of the honey buns with a non stick cooking spray and lay a piece of plastic wrap over the top. Let the dough rise for 30 additional minutes leaving a little space between dough slices to allow dough to rise.
- In a large pan, heat oil over medium heat.
- Once oil is hot, place each bun, a couple at a time, in oil and fry each side until golden brown.
- Remove honey buns from oil and place on paper towels to absorb any excess oil.
- While buns are cooling, make the icing.
- In a small bowl, add icing ingredients and mix well until icing becomes smooth.
- Take warm buns and dip the tops into the icing.
- Place iced honey buns on wax or parchment paper and allow icing to harden. Enjoy!
HONEY BUNS
A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers. These buns make a fantastic Easter brunch.
Provided by Autumn Moultrie
Yield Makes 9
Number Of Ingredients 25
Steps:
- Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1-2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day.
- Whisk 2 Tbsp. whole or nonfat dry milk powder, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. honey in a medium bowl until combined; add to dry ingredients along with tangzhong and 4 Tbsp. unsalted butter, room temperature, cut into 4 pieces.
- Fit bowl onto stand mixer fitted with dough hook attachment and mix on low speed, stopping motor and scraping down sides of bowl as needed, until a shaggy dough comes together around hook, 12-14 minutes. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7-9 minutes. (Dough will be very sticky but should slap and clean the sides of bowl.) Remove bowl from mixer and scrape dough from hook into bowl.
- Lightly coat a large bowl with nonstick vegetable oil spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. (Dough should double in size; the longer it ferments, the more flavor it will develop.)
- Using an electric mixer on medium speed, beat ½ cup (100 g) granulated sugar, ½ cup (packed; 100 g) light brown sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. honey, 1 Tbsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. Spoon filling into a pastry bag or a 1-qt. resealable plastic bag. Set aside at room temperature.
- Do ahead: Filling can be made 1 day ahead; chill in pastry bag. Bring to room temperature before using.
- Turn out dough onto a lightly floured surface; dust top with flour. Using your hands, gently press and stretch dough to an 11x9" rectangle, then slice dough into nine 1" strips (alternatively, weigh out nine 135 g pieces). Using moderate pressure, roll each piece into a 30" rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. Let rest 5 minutes.
- Pat down each rope with your palms to flatten until about ¾" wide. Make sure filling is soft and pliable but not melted; if using a resealable plastic bag, snip off one corner to make a ¼-½" opening. Pipe a thin strip of filling down the center of each flattened dough rope. Working one at a time, roll up each rope to create a spiral, then lay down on surface and tuck end underneath bun to finish. The buns should be a slightly domed, but gently push centers in to keep in line with the rest of the bun (if it sticks out too far, it can burn).
- Arrange buns on a large parchment-lined rimmed baking sheet, spacing ½" apart. (You should be able to fit all 9 buns on the baking sheet; you want to give them just enough space so they proof into one another slightly.) Cover buns loosely with plastic wrap or a kitchen towel and let sit at room temperature until almost doubled in size, 75-90 minutes.
- Place a rack in lower third of oven; preheat to 450°. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6-8 minutes (Some filling will seep out onto baking sheet-that's okay). Let cool 5 minutes.
- While the buns are cooling, vigorously whisk 2 oz. cream cheese, room temperature, 4 Tbsp. unsalted butter, room temperature, ¼ cup honey, ½ tsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl to combine. Sift in ¼ cup (28 g) powdered sugar and whisk to incorporate.
- Generously brush buns with icing (it will melt when it hits the warm buns), then sprinkle lightly with 1 Tbsp. bee pollen, crushed to a powder, if desired.
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S HONEY BUN CAKE
Sooo bad for you, but tastes sooo good. My family loves this cake; it tastes just like a honey bun.
Provided by Drea
Categories Desserts Cakes Poke Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan.
- Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan.
- Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 62.9 g, Cholesterol 54.4 mg, Fat 17.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 246.3 mg, Sugar 50.1 g
YAM YAM HONEY BUNS
This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.
Provided by Ambervim
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 17
Steps:
- Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
- Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
- Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.
Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7
More about "honey buns recipes"
10 BEST HOMEMADE HONEY BUNS RECIPES | YUMMLY
From yummly.com
HONEY. BUNS RECIPE
From crecipe.com
HONEY BUNS RECIPE - RECIPES.NET
From recipes.net
HONEY BUNS FOR TWO - MY MODERN COOKERY
From mymoderncookery.com
HONEY BUN CAKE RECIPE (EASY, WITH CINNAMON) | KITCHN
From thekitchn.com
HONEY BUN CAKE RECIPE WITHOUT SOUR CREAM - ARA THAMES
From lavonerafferty.blogspot.com
HONEYCOMB BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY BUNS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
THESE HONEY BUNS WILL MAKE YOU FORGET ABOUT …
From epicurious.com
HOMEMADE HONEY BUNS - FARM BELL RECIPES
From farmbellrecipes.com
HONEY BUNS - I HEART EATING
From ihearteating.com
HONEY BUN CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
HONEY BUNS DOUGHNUT RECIPE - A COOKIE NAMED DESIRE
From cookienameddesire.com
HONEY STICKY BUNS | RICARDO
From ricardocuisine.com
I MADE PILLSBURY BAKE-OFF 1956 YAM-YAM HONEY BUN RECIPE
From tasteofhome.com
PECAN HONEY STICKY BUNS - EVERY LITTLE CRUMB
From everylittlecrumb.com
HONEY BUNS - LIGHT, FLUFFY, STICKY, AND SWEET BAKED FROM-SCRATCH …
From cupcakeproject.com
10 AMAZING HONEY RECIPES - IMMACULATE BITES
From africanbites.com
10 BEST GLAZED HONEY BUN RECIPES | YUMMLY
From yummly.com
HONEY BUNS - BAKING A MOMENT
From bakingamoment.com
HONEY BUNS - RENANAS.KITCHEN
From renanas.kitchen
HONEYSOFT BUNS SOFTEST BUNS EVER! BEGINNER FRIENDLY - YOUTUBE
From youtube.com
HOMEMADE HONEY BUNS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
HOMEMADE HONEY BUNS - THANK YOU BERRY MUCH
From tyberrymuch.com
HONEY BUNS RECIPE EASY - BREAD BAKING PLUS
From breadbakingplus.com
HONEY BUNS RECIPE - FOOD FANATIC
From foodfanatic.com
HONEY BUNS RECIPES | RECIPELAND
From recipeland.com
HONEY CARAMEL STICKY BUNS - KING ARTHUR BAKING
From kingarthurbaking.com
HONEY BUNS | MISS CHINESE FOOD
From misschinesefood.com
PECAN HONEY BUNS - NO YEAST! - COOK THIS AGAIN MOM
From cookthisagainmom.com
HONEY OAT BUNS - OATS EVERYDAY
From oatseveryday.com
HONEY BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HONEY BUNS - BARKMAN HONEY
From barkmanhoney.com
HONEY BUNS RECIPE - TIFFIN AND TEA
From tiffinandteaofficial.com
EASY MILK BREAD HONEY BUNS RECIPE | RED STAR® YEAST
From redstaryeast.com
EASY HONEY BUN CAKE RECIPE - HOSTESS AT HEART
From hostessatheart.com
HOMEMADE HONEY BUNS RECIPE - YEYFOOD.COM
From yeyfood.com
THE BEST CRUMBL HONEY BUN COOKIES - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
RECIPE | SOURDOUGH HONEY BUNZ — ARTISAN BRYAN
From artisanbryan.com
MILK BREAD HONEY BUNNIES | RED STAR® YEAST
From redstaryeast.com
CINNAMON HONEY BUNS | NATIONAL HONEY BOARD
From honey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #breakfast #oven #dietary #equipment #number-of-servings
You'll also love