WHO INVENTED HONEY BUNS RECIPES

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.

Steps:

• In a measuring cup or small bowl, add lukewarm water, pinch of sugar, and yeast. Stir to combine and set aside for a few minutes while you prepare the next step.
• In a large bowl, mix together warm milk, honey, sugar, and salt. Stir until dissolved.
• Add proofed yeast to the milk mixture. Add eggs and butter. Mix to combine.
• Gradually add flour, adding just enough to create a smooth dough that comes together and leaves you with a clean bowl. Depending on weather, humidity level, etc. you may need more or less flour.
• Turn out dough onto a lightly floured surface and knead for approximately 4 minutes.
• Using the same bowl, rub down the inside with the butter wrapper. Place dough in the bowl and turn a couple times to coat with butter – this prevents the dough from drying out while it proofs. Cover bowl with cling film or a tea towel and set in a warm place to proof for 1 hour or until doubled in size.
• Prepare Honey Butter filling by mixing together butter, honey, and sugar. Stir until smooth.
• Roll out proofed dough on lightly floured surface and roll out into a rectangle, approximately 10” x 18”.
• Spread filling evenly over dough. Tightly roll up dough from long edge and pinch edges together to secure.
• Slice into 12 equal-sized buns and place into well-greased 9X13 pan.
• Cover pan and let proof again for 20 minutes while you heat your oven to 375°F.
• Remove cover and bake for 25 minutes, or until just golden brown. Be careful not to overbake these, as they will continue to cook in the pan as they cool.
• While the buns are cooling, make the honey glaze. In a small bowl, mix together powdered sugar, honey, and water until smooth.
• Two options for glazing buns: while they are still very warm for a thinner glazed bun, or when they are almost cool for an iced bun.