Thursday, January 3, 2013

Mini honey buns


I could not believe the texture I achieved from these buns. Crisp on the outside, and gloriously light and fluffy in the inside.

You can use either a mini muffin pan or a regular-sized muffin pan. I used both! I was able to make 24 mini honey buns and 8 regular honey buns.

 So when I took these babies out of the oven, let them cool, brushed them with some heavenly honey AND butter glaze? Man, I fell in love!
After I rolled it in to balls, and let it rise for an additional 45 minutes.
 Honey has always been one of my favourite things. In a way, I'm similar to Winnie the Pooh. I always need a pot of honey around my house. I like honey with my yoghurt, bread (peanut butter + banana combination!), my banana bread and it's always the perfect remedy for colds and sore throats.

 You could say, quite literally that it is 'as light as a feather'. The texture is incredible. Put a pat of butter, which makes it even more delightful!

 Mini honey buns

From Canella Vita via Girl versus dough

Ingredients:

3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons honey
2 and 3/4 teaspoons active dry yeast
1/2 cup warm milk
4 tablespoons unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
2 tablespoons unsalted butter
1/4 cup honey
Method:
1. In a large bowl or bowl of a stand mixer fitted with dough hook attachment, combine flour, salt, 2 tablespoons of honey and yeast. Then, add warm milk, melted butter, eggs and vanilla and stir until just combined.
2. Remove dough from bowl and start to knead on a lightly floured surface until smooth and elastic, about 7-10 minutes (or knead on low speed in stand mixer until smooth and elastic, about 3-5 minutes). 
3. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
4. Punch down risen dough and divide into 20 equal pieces. Roll each piece into a ball and place in lightly greased cups of a mini-muffin pan. 
5. Cover loosely with plastic wrap or a tea towel and let it rise until doubled, about 45 minutes. Meanwhile, preheat oven to 180 degrees Celsius (350 degrees F).
6. When buns have risen, remove plastic wrap and tea towel, and bake until golden brown, about 20-25 minutes. Remove from oven and let cool 5 minutes in muffin pan before turning out onto a plate.
7. Make the glaze: Place butter and honey in a microwave-safe bowl and heat 45 seconds to melt butter. 
8. Brush glaze evenly over hot buns. Serve warm.
I also submitted this to Yeastspotting.

24 comments:

  1. Adorable and tempting! I love bread with honey. These are looking very good. Can't wait to try them!

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    1. Thank you, they are pretty darn adorable since they're in a mini muffin pan :) I couldn't put these down after trying one. I would love to see how these turn out for you if you do try them!

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  2. those are so cute and they look so good!

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  3. They look soooo good !
    what kind of honey are you using? the "firm" spreadable honey or "runny" honey like acacia? :)

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    1. Thank you so much! I used the normal runny honey, the ones you can find in a plastic jar in the supermarket. I used Capilano honey (it's an Australian brand, you can Google it!), but I think any honey should be fine. Hope that helps :)

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  4. I made these last night and they were delicious. The honey butter was too good. Had to make more and sop it up with the buns. Definitely a keeper!

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    1. They are addictive aren't they? The glaze makes everything better :) And what is even better is when you spread more butter haha!

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  5. def looks like as a feather...i can just imagine biting into these soft fluffy buns! :)

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  6. Wow! I am so glad you used my recipe! Yours look beautiful, I am thinking about whipping up another batch right now ;)

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    1. I'm so glad you put the recipe out there, your pictures really captured my attention :) Thanks so much, they were amazing. I'm craving for one right now!

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  7. I've used recipe once, by hand, yummy but looking forward to making again, today, with my newly acquired Kitchen Aid mixer, so these will rise better & taste more delis :-) recipe turning into a full family fav.

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    1. Glad to know that it worked out well for you! I actually mixed it by hand as well too (too lazy to get the mixer out)

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  8. That first picture is to die for! Yum!
    mikayla@ myfairbaking.blogspot.com

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  9. These look amazing! I can't wait to make them. So glad I found your blog :)

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    1. Thank you Maryanne! I am so glad I found your blog through Foodgawker :) I love your pictures. These are really easy to make, and also so tasty!

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  10. Tried the recipe last night! but unfortunatly i am terrible at using yeast haha. they came out with a biscuit texture. sigh. someday my yeast will live! My family still thought they were very tasty as biscuits.

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    1. Oh no, that's really unfortunate! Did you use boiling water instead of warm water or is your yeast expired? Not sure what could've gone wrong. You can even knead the dough by hand, or with a mixer!

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    2. oh, and when it was rising a second time i let it rise longer than in the recipe. (not sure if that is a variable though haha)

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  11. I bought my yeast about a month an a half ago... not sure if it would be expired. I don't have a hand mixer, but here is what i did: I stirred together the honey, flour, and yeast (leaving out salt since i was using salted butter). and i combined the milk and butter in a microwavable measuring cup, microwaved it for about a min. I also put in the eggs and vanilla into the cup after it came out of the microwave(thinking the cold eggs would cool the milk and butter down a bit), mixed all that together and then added it to my flour mixture... I was worried it would be a bit too hot and maybe that's what killed the yeast, but the dough ball doubled in size when i let it rise so i thought it was ok.

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    1. OH sorry my mistake, I accidentally said boiling water, I meant boiling milk. Hm I don't think that leaving it to rise longer would affect it. Maybe perhaps there wasn't enough kneading? If you make yeast-based recipes by hand, you usually need to do quite a workout with kneading to develop the gluten!

      I found a website about some common causes http://www.quakeroats.com/cooking-and-recipes/content/baking-101/yeast-breads/common-yeast-bread-issues/dense-course-texture.aspx

      Hope that helps, otherwise, I'm really not too sure! I really do love this recipe though (especially because of the texture).

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    2. Oh! that was probably it! I didn't kneed it very long at all! Oh my that's wonderful, I will try this again this weekend :D thank you for the link too!( you may have solved all my baking woes) I will let you know how my second attempt goes.

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Thank you for commenting, I really appreciate it!