Monday, 10 February 2014

Sweet & Sticky Honey Buns

I remember being stuck at school waiting for drivers-ed to start or after practice waiting for my mom to pick me up. I used to always have those after school munchies, so I would head over to the vending machine and grab me a snack or two. More times than not I would choose the pre-packaged Hostess Honey Bun and boy was it good. Now, thanks to Martha Stewart, I was able to make some sweet and sticky honey buns from my very own kitchen and let me tell you, they are WAY better. I changed a few things in the recipe so check it out! 

*Makes: 9 honey buns in 1 dough ball (there are 3 balls all together)


For dough:
  • 2 tbsp active dry yeast
  • 1/3 cup (80ml) warm water
  • 1 cup (250ml) milk, room temperature
  • 2 sticks (230g) butter, softened
  • 3 eggs
  • 1/3 cup (120g) clear honey 
  • 2 tsp salt
  • 2 tsp vanilla 
  • 5 to 6 cups (650-780g) all-purpose flour, plus more for dusting
  • Vegetable oil, for bowl
For filling and topping:
  • 1 stick (110g) butter
  • 1/2 cup (170g) clear honey, plus more for brushing and drizzling
  • 1/2 cup (170g) golden syrup
  • 2 tbsp granulated sugar
  • 1/2 cup (100g) Philadelphia cream cheese
  • 1/2 cup (120g) sour cream


Step 1: Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Whisk softened butter, salt, eggs, vanilla, honey, and milk with a wooden spoon. Add yeast mixture, and whisk for 1 minute. Add 4 cups flour. After flour is incorporated, start to knead your dough and continue kneading as you are adding your flour.

Step 2: Add remaining flour, spoonfuls at a time, mixing until dough no longer sticks to the bowl. Knead for 10-15 minutes. 

Step 3: 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 a towel, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.

Step 4: Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, golden syrup, and sugar. Bring to a gentle simmer, then remove from heat. Let cool. Combine cream cheese and sour cream in a bowl.

Step 5: Punch down dough after an hour. 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 rectangle. 

Brush lightly with honey, spread cream cheese/sour cream mixture evenly on top, leaving a 1-inch border. 

Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices (beware of your cream cheese seeping out, it may make quite the mess, but worth it!)

Step 6: Pour honey/sugar mixture into an square/rectangle 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, 20 minutes. 

Step 7: Preheat oven to 375F/190C. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 20-25 minutes (keep an eye on them after 20 minutes). (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Drizzle with honey, and serve warm. Enjoy!

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