Honey Buns Recipe
This Honey Buns Recipe is to die for! The recipe is based on a Yemeni Honeycomb Bread (Khaliat Nahal - Beehive) recipe for soft tender buns filled with a creamy cheese filling and drizzled with Honey and sometimes Orange Blossom Water . This can be omitted altogether or replaced with Saffron infused Syrup, Lemon, Lime, Rose Water or any other flavouring of your choice.
Ingredients
Dough and Filling
- 65 ml Milk Luke warm
- 7 g Instant Dry Yeast See Notes
- 1 tsp Salt
- 450 g Strong Bread Flour
- 50 g Caster Sugar
- 85 g Butter At room temperature
- 2 tbsp Greek Yoghurt
- 1 large Egg
- 125 ml Water Luke warm. You may need more. See Notes
- 230 g Cream Cheese
Egg Wash
- 1 Egg
- 1 tbsp Milk
Topping
- Sesame Seeds
Syrup
- 250 ml Water
- 400 g Caster Sugar
- 1 tbsp Honey
- 1 tbsp Orange Blossom Water Or falvouring of your choice (Optional)
Instructions
Dough and Filling
- If you are not using instant yeast, activate the dry yeast by adding it to the warmed milk. Allow to bloom for 5 minutes before continuing. If using instant yeast add the milk to the yeast and continue with the next step.
- Add in the salt at opposite end to the yeast. Now add the flour, sugar, butter, yogurt and egg. Add the water in slowly and increase if the dough feels/looks dry. I found that 125 ml was perfect.
- Knead for 15 minutes in a stand mixer until smooth. Leave to prove in a warm place for 1 hour.
- Grease/Line a 35cm round large baking tray or oven proof dish.
- Divide the dough into 50 pieces. I do this by weighing the dough and then dividing accordingly. Flatten out a piece of dough and fill with around 5g cream cheese per ball. Pinch the dough together and then roll into a ball.
- Continue with the remaining pieces of dough and place in prepared tray/dish leaving a small gap between each ball. Leave to prove until doubled in size for 1.5 hours.
Egg Wash
- Combine the egg and milk in a dish and whisk togeher. Paint the honey buns with the egg wash. Top wth sesame seeds.
- Bake at 190 C/GM5 for 20 - 25 minutes until golden.
Syrup
- Prepare the sugar syrup by heating sugar and water. Simmer for 10 minutes and add honey and any other flavouring you want to use. Pour the syrup over the buns whilst still hot.
Notes
Ingredients
Yeast - If you are not using instant yeast, activate the dry yeast by adding it to the warmed milk. Allow to bloom for 5 minutes before continuing. If using instant yeast add the milk to the yeast and continue with the next step. Salt - Place at opposite end to Yeast. Water - Add water slowly and use more if needed. Flavoured syrup - You can add any flavour to the syrup. Rose, Orange Blossom, Lemon - anything you like. You can also reduce the sweetness according to your taste.Can Honey Buns be frozen?
Freeze unbaked - Yes they can also be frozen unbaked minus the honey topping, if well wrapped for up to 1 month. To reheat, defrost on the counter on the day or in the fridge over night, then bake as above and top with syrup later. Freeze baked: The baked bread can be frozen minus egg wash and syrup for up to 3 months as long as it is well wrapped and in a sealed container that keeps out moisture. You can then egg wash and bake in the oven at 150 C/gas Mark 2 for around 10 – 20 minutes and top with the syrup before serving. Fridge: The baked bread lasts in the fridge for up to 5 days.Nutrition
Calories: 99kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 79mgPotassium: 18mgFiber: 1gSugar: 10gVitamin A: 112IUCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!