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!
- 1 tablespoon active dry yeast
- 1 tablespoons warm water
- ⅓ cup whole milk, room temperature
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 2 tablespoons honey
- ¾ teaspoons coarse salt
- ½ teaspoon pure vanilla extract
- 1½ – 2 cups all-purpose flour, plus more for surface
- Vegetable oil, for bowl
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 tablespoon corn syrup
- 1½ teaspoons sugar
- ¼ cup mascarpone cheese
- ¼ cup cream cheese
- 2 tablespoons of honey, plus more for drizzling
- ¼ cup chopped nuts (almonds, pecans, walnuts, or an assortment)
- 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 1½ cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
- 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.)
- 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 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.
- Punch down dough. Turn out onto a lightly floured surface; roll dough into a 10-by-13½-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 1½-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.
adapted from Martha Stewart Living