Honey Buns

August 11, 2010 in breakfast

When you pull a recipe out of a magazine, how long do you hold onto it? I find that I generally only hang onto one for a couple months before I either make it or it no longer sounds good. This recipe, though, wins for the recipe I’ve had in my possession in the longest. I pulled it out of the September 2008 issue of Martha Stewart living. Two years! And the reason I took so long to make it? It uses mascarpone and I have always hesitated to buy a container of it, worried that I’d end up throwing most of it away. But when the Cream Cheese Peach Tarts called for it, I knew these honey buns were next on my list.

These guys are pretty strange compared to other honey or sticky buns. Instead of a cinnamon/sugar mixture, they are filled with the mascarpone and some honey. They are, however, topped with the usual suspects: butter, honey, sugar.

I thought they were very good. The other people in my house? Not so much. The dough was very brioche-like and my boys have proven to not be brioche fans. Like I said, the mascarpone filling was different but it was a nice change. If you’re looking for a new way to enjoy your Sunday morning honey buns, these are perfect!

Honey Buns
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Ingredients
  • For the dough:
  • 1 tablespoon active dry yeast
  • 1 tablespoons warm water
  • 1/3 cup whole milk, room temperature
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 tablespoons honey
  • 3/4 teaspoons coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 – 2 cups all-purpose flour, plus more for surface
  • Vegetable oil, for bowl
  • For the filling and topping:
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 1 tablespoon corn syrup
  • 1 1/2 teaspoons sugar
  • 1/4 cup mascarpone cheese
  • 1/4 cup cream cheese
  • 2 tablespoons of honey, plus more for drizzling
  • 1/4 cup chopped nuts (almonds, pecans, walnuts, or an assortment)
Instructions
  1. Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.
  2. 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 1 1/2 cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
  3. Add remaining flour, a tablespoon 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.)
  4. 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.
  5. Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in 3 tablespoons honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone, cream cheese, and 2 tablespoons of honey in a bowl.
  6. Punch down dough. Turn out onto a lightly floured surface; roll dough into a 10-by-13 1/2-inch rectangle. Spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with nuts. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices.
  7. 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.
  8. 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.


 adapted from Martha Stewart Living

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