Honey Party Buns Food

HONEY BUNS

Steps:

• In a stand mixer fitted with the dough hook, add in the flour, sugar, and salt.
• In a microwave-safe bowl, add in the milk. Microwave for 30 seconds. You'll want the milk to be at 105 - 110 degrees F.
• Add in the yeast, cooled melted butter, and egg. Using a fork, whisk the egg into the mixture.
• Pour the wet mixture into the stand mixer and mix on medium for 10 minutes. The dough will be pretty sticky.
• Grease your hands and a large bowl with vegetable oil.
• Remove the dough from the mixer and shape it into a ball.
• Place the dough in the bottom of the bowl and coat it in the oil. Cover the bowl with plastic wrap and let the dough rise until doubled. This will take about 1 to 2 hours.
• Line a cookie sheet with parchment paper. Spray the parchment paper with nonstick baking spray.
• Once the dough has doubled, press it down.
• Place the dough on a lightly floured work surface.
• Press the dough out into a 6-inch by 14-inch rectangle. You can use a rolling pin, but I prefer to use my hands.
• Sprinkle the cinnamon on top of the dough. Using your hand, rub the cinnamon all over the dough.
• Begin rolling the dough from the long side.
• Once the dough is rolled up, you'll need to seal the edge. Do this by rubbing the edge of the dough with water. Pinch the wet edge into the roll of dough to form the seam. If the dough isn't staying pinched together, rub a little more water on the edge and pinch again. Leave the dough seam side up since it will be sticky from the water and will likely stick to the counter if it touches it.
• Measure out 1/2-inch thick slices if you want thinner honey buns or 1-inch slice for thicker slices.
• Slide a piece of floss under the dough and cross both sides of the floss at the 1/2-inch or 1-inch line. Pull until the floss has cut completely through the dough.
• Place the slice of dough, cut side up, on the prepared cookie sheet. Repeat with the remaining pieces slices of dough. If you plan on baking these, you'll want to space them 2 inches apart. If you plan on frying them, they can be 1/2 inch apart.
• Spray the slices with nonstick baking spray so they don't dry out and cover with plastic wrap. Let rise for 30 minutes in a warm place.
• Preheat the oven to 350 degrees F.
• Place the cookie sheet in the oven and bake for 15 to 18 minutes until the edges begin to turn golden brown.
• Prepare the glaze while the honey buns are baking.
• Remove the honey buns from the oven and let cool for 10 to 20 minutes. While they're still warm, dip the tops in the glaze. Tap the wrist that's holding the honey bun to remove the excess glaze.
• Place on a piece of wax paper and let the glaze set up.
• Heat 3 cups of vegetable oil until it reaches 320 degrees F.
• Prepare the glaze while you wait for the oil to come up to temperature.
• Place the honey buns in one or two at a time into the oil. I did one at a time to keep my oil temperature from dropping.
• Flip once the donuts become golden brown.
• Once the other side becomes golden brown, place on a plate lined with paper towels. Let cool for 5 to 10 minutes.
• Dip the warm honey bun in the glaze. Give your wrist a tap to help any excess glaze to drip off.
• Place on a piece of wax paper and let the glaze set up.
• In a medium mixing bowl, add in the butter, powdered sugar, milk, and vanilla extract. Whisk together until the glaze is smooth.

HOMEMADE HONEY BUNS

Steps:

• Using a stand mixer with a dough hook attachment, add flour, sugar and salt.
• Heat milk in a microwave safe bowl for about 30 seconds until milk is 110°.
• Next, add yeast, melted butter, egg and vanilla to warm milk. Whisk ingredients together until combined.
• Pour wet ingredients into stand mixer and knead on medium for 10 minutes. Use a spatula to scrape down the sides to ensure all ingredients are mixed.
• Grease a large bowl with oil.
• Remove dough and form a ball. Place dough into prepared bowl and cover with plastic wrap. Let dough rise for about 1½ hours or until it has doubled in size.
• Press down the dough, with clean hands, then transfer to a lightly floured surface.
• Press dough out into a rectangle. about 15 inches long and 8 inches wide.
• Sprinkle dough with cinnamon and spread evenly over the top.
• Start rolling the long side of the dough into a log shape, dip fingers in water and run wet fingers along the edge of the dough, pinching the seam to seal.
• Once sealed, use unscented floss to cut the dough log into 1 inch size buns.
• Place buns on a piece of wax paper and spray the top of the honey buns with a non stick cooking spray and lay a piece of plastic wrap over the top. Let the dough rise for 30 additional minutes leaving a little space between dough slices to allow dough to rise.
• In a large pan, heat oil over medium heat.
• Once oil is hot, place each bun, a couple at a time, in oil and fry each side until golden brown.
• Remove honey buns from oil and place on paper towels to absorb any excess oil.
• While buns are cooling, make the icing.
• In a small bowl, add icing ingredients and mix well until icing becomes smooth.
• Take warm buns and dip the tops into the icing.
• Place iced honey buns on wax or parchment paper and allow icing to harden. Enjoy!

FRIED HONEY BUNS

Steps:

• Heat a skillet on medium heat.
• When skillet is hot; add 1 tbsp butter and let melt.
• When butter bubbles; add a honey bun and fry until lightly brown on both sides.
• Add other tbsp of butter if needed.
• Enjoy!

HONEY BUNS

Steps:

• 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 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
• Add remaining flour, 1/2 cup 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 honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl.
• Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-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.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.