Honey Buns

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

#ratingval# from #reviews# reviews

Print

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

Page 1 of 2 | Next page

Related posts: