HONEY BUN BABY RECIPE

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HONEY BUNS RECIPE | MARTHA STEWART



Honey Buns Recipe | Martha Stewart image

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     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 17

2 tablespoons active dry yeast
1/3 cup warm water
1 cup whole milk, room temperature
8 ounces (2 sticks) unsalted butter, softened
3 large eggs
1/3 cup honey (any type)
2 teaspoons coarse salt
1 teaspoon pure vanilla extract
5 to 6 cups all-purpose flour, plus more for surface
Vegetable oil, for bowl
4 ounces (1 stick) unsalted butter
1/2 cup honey (any type), plus more for brushing and drizzling
1/2 cup corn syrup
2 tablespoons sugar
1/2 cup mascarpone cheese
1/2 cup creme fraiche
1/2 cup chopped pecans

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.

HONEY BUN CAKE I RECIPE | ALLRECIPES



Honey Bun Cake I Recipe | Allrecipes image

This cake tastes just like the name suggests - like a honey bun. It has been served to hundreds of people and everyone has said how much they liked it. It is a sweet cake and not for those that are watching their weight. Tastes wonderful if served with a small scoop of vanilla ice cream.

Provided by Jennifer Walker

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Yellow Cake

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
¾ cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
  • Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
  • To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Nutrition Facts : Calories 251.4 calories, CarbohydrateContent 33.6 g, CholesterolContent 35.8 mg, FatContent 12.3 g, FiberContent 0.4 g, ProteinContent 2.4 g, SaturatedFatContent 2.8 g, SodiumContent 161.1 mg, SugarContent 25.3 g

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