Once You Make Honey Buns From Scratch, You Won’t Go Back

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Warm 3/4 cup whole milk and 1/3 cup water to 110-115°F (43-46°C). Pour into a mixing bowl, add the yeast and 1 teaspoon honey or sugar, stir, and leave for 5-10 minutes until foamy. If it does not foam, the yeast is dead and you must start again.
2. Add 1/4 cup honey, 1 large egg, 1 large egg yolk and about 3 cups (375 g) bread flour. Sprinkle 1 1/2 teaspoons salt over the flour and mix with a paddle or wooden spoon until combined.
3. Add 6 tablespoons softened unsalted butter, cut into 6 pieces, one tablespoon at a time, mixing on low until each piece is fully incorporated before adding the next.
4. With the mixer on low, swap to the dough hook and gradually add the remaining 1 cup (125 g) flour as needed until the dough clings to itself and pulls away from the bowl. It should be soft and slightly tacky but not stick to clean fingers when pressed gently.
5. Knead with the dough hook for 10-12 minutes until smooth and elastic, or knead by hand on a lightly floured surface for about 15 minutes. Add flour only sparingly if needed.
6. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and leave somewhere warm and draught-free for 1-2 hours, until nearly doubled.
7. Mix 2 tablespoons sugar and 1/2 tespoon cinnamon and set aside.
8. Deflate the dough gently, transfer to a lightly floured surface and roll into an 18 x 10-inch (46 x 25 cm) rectangle.
9. Spread 1/4 cup softened salted butter over the dough, sprinkle with the cinnamon sugar, then drizzle with 2 tablespoons honey.
10. Cut the dough into 16 strips, each about 10 inches long and 1 1/8 inch wide. Roll each firmly but not too tightly into a spiral, pressing the end down tightly so it does not unravel. For frying, cut parchment squares around each bun so they can rise on them.
11. Arrange the buns on two parchment-lined baking sheets several inches apart, cover loosely and leave in a warm place for 30-45 minutes until noticeably puffed. Near the end, preheat the oven to 350°F (175°C) if baking, or heat oil if frying.
12. TO FRY: Pour 3-4 inches of neutral oil (canola, vegetable or refined avocado) into a heavy pot no more than two-thirds full and heat to 355-360°F (179-182°C), adjusting heat to keep it in range. Just before frying, gently press each bun to level the raised centre, without deflating it fully, and make sure the seam is tightly sealed. Fry one or two at a time using a spider strainer or the parchment
13. TO BAKE: Bake one tray at a time on the centre rack at 350°F (175°C) for about 11-13 minutes, until the internal temperature reads 185-190°F (85-88°C) on an instant-read thermometer. They stay pale. Prepare the glaze while they bake.
14. GLAZE: In a medium bowl, whisk 1/2 cup melted salted butter (add 1/4 teaspoon table salt if using unsalted), 1/4 cup honey and 1 teaspoon vanilla extract. Gradually whisk in 2 cups powdered sugar until smooth and flowing. If too thick, add warm water a teaspoon at a time. Spoon generously over the warm buns (not piping hot) and let set briefly before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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