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.
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
MICHELLE'S HONEYBUN CAKE
If you love honeybuns, then you'll love this cake. It's literally a giant honeybun.
Provided by M.B.P
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
- Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it's still hot; allow to cool before serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 55.3 g, Cholesterol 53.7 mg, Fat 18.3 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 243.1 mg, Sugar 43 g
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.
FRIED HONEY BUNS
Make and share this Fried Honey Buns recipe from Food.com.
Provided by Moe Larry Cheese
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a skillet on medium heat.
- When skillet is hot; add 1 tbsp butter and let melt.
- When butter bubbles; add a honey bun and fry until lightly brown on both sides.
- Add other tbsp of butter if needed.
- Enjoy!
Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 8.2, Cholesterol 19.9, Sodium 307.7, Carbohydrate 34.6, Fiber 0.9, Sugar 18.5, Protein 5
HONEY BUN CAKE
"I take along recipe cards to hand out when I bring this moist, fluffy cake to school socials," writes Kathy Mayo from Winston-Salem, North Carolina. "It always goes quickly."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 36g carbohydrate, Fiber 1g fiber), Protein 2g protein.
More about "honeybuns recipes"
HONEY BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 2 hrs 50 minsCategory SnackCalories 263 per serving
- Proof the yeast in the lukewarm water with the 1/2 tsp. sugar. Scald the milk by microwaving for about 45 seconds to 1 minute. Remove from microwave and add the remaining 3 Tbsp. sugar, 1/2 tsp. salt, and 2 Tbsp. butter. Stir to melt the butter and let stand until it has cooled to lukewarm.
- Meanwhile, if you like toast your nuts in a 350° oven until they are fragrant, 5-7 minutes. Set aside to cool.
- In a large bowl of the bowl of a stand mixer, add the proofed yeast. Check temperature of the milk to be sure it's lukewarm and add to the yeast mixture. Add egg to the bowl. Stir in one cup of the flour and mix well. Add more flour, 1/4 cup at a time, until the dough comes together and cleans the bowl. Turn out onto a floured surface and knead until smooth and elastic.
- When dough is smooth and satiny, place in greased bowl cover and leave to rise until doubled, about 1 hour. Meanwhile, make honey butter by creaming the 1/2 cup butter with the 1/2 cup brown sugar and 1/2 cup honey. Chill until mixture is no longer runny, but will still spread.
CINNAMON HONEY BUNS | NATIONAL HONEY BOARD
From honey.com
10 BEST GLAZED HONEY BUN RECIPES | YUMMLY
From yummly.com
10 BEST HOMEMADE HONEY BUNS RECIPES | YUMMLY
From yummly.com
HONEY BUNS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
EASY MOIST HONEYBUN CAKE | I HEART RECIPES
From iheartrecipes.com
HONEY BUNS RECIPE - FOOD FANATIC
From foodfanatic.com
HONEY BUN - A CAFé DEDICATED TO REPRESENTING …
HONEY STICKY BUNS | RICARDO
From ricardocuisine.com
THE BEST CRUMBL HONEY BUN COOKIES - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
HONEY BUNS DOUGHNUT RECIPE - A COOKIE NAMED DESIRE
From cookienameddesire.com
HONEY BUNS | MISS CHINESE FOOD
From misschinesefood.com
HONEY BUNS - LIGHT, FLUFFY, STICKY, AND SWEET BAKED FROM-SCRATCH …
From cupcakeproject.com
HONEY BUNS FOR TWO - MY MODERN COOKERY
From mymoderncookery.com
HONEYBUN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
HONEY BUNS RECIPE EASY - BREAD BAKING PLUS
From breadbakingplus.com
BEST HONEY BUNS RECIPE - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CINNAMON HONEY GLAZED STICKY BUNS | NATIONAL HONEY BOARD
From honey.com
THESE HONEY BUNS WILL MAKE YOU FORGET ABOUT CINNAMON ROLLS
From epicurious.com
HONEY BUNS RECIPE - TIFFIN AND TEA
From tiffinandteaofficial.com
HONEYBUNS RECIPES - HONEYBUNS
From honeybuns.co.uk
RECIPES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
GLAZED HONEYBUN BREAD PUDDING - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
HONEYSOFT BUNS SOFTEST BUNS EVER! BEGINNER FRIENDLY - YOUTUBE
From youtube.com
HOMEMADE HONEY BUNS - THANK YOU BERRY MUCH
From tyberrymuch.com
HONEY BUNS - I HEART EATING
From ihearteating.com
HOMEMADE HONEY BUNS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
HOMEMADE HONEY BUNS RECIPE - YEYFOOD.COM
From yeyfood.com
HONEYBUNS GLUTEN FREE BOOK RECIPE - HONEYBUNS
From honeybuns.co.uk
HOMEMADE LITTLE DEBBIE HONEY BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
MILK AND HONEY BUNS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
HONEYCOMB BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY BUNS - BAKING A MOMENT
From bakingamoment.com
HOMEMADE HONEY BUN RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
HOMEMADE HONEY BUNS
From wfcook.heroinewarrior.com
HONEYBUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAPPY HOME BAKING: HONEY BUNS
From happyhomebaking.blogspot.com
HOMEMADE HONEY BUNS - FARM BELL RECIPES
From farmbellrecipes.com
RECIPES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
8 HOMEMADE HOMEMADE HONEY BUN RECIPE IDEAS IN 2022
From pinterest.ca
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 »
You'll also love