HONEY BUN RECIPE FROM CHEF MADDY GOLDBERG
Prep Time: 30 min + 2 hours rising
Cook Time: 25-30 minutes
Serving Size: 10 buns
For the tangzhong:
2 tbsp (25g) AP flour
6 tbsp (70g) water
For the dough:
2 cups AP flour
2 tsp yeast
½ cup whole milk, warm
3 tbsp unsalted butter, melted
1 tsp salt
4 tbsp sugar
For The Filling:
2/3 cup unsalted butter, melted
2/3 cup brown sugar
In a small saucepan, whisk together tangzhong ingredients until smooth. Over medium heat, stirring constantly until the batter has thickened into a paste. Remove from heat and set in the fridge.
Warm-up milk in the microwave. Stir the milk to check that it is not just warm on the top but warm throughout. Add sugar and yeast to warm milk and stir once. Set aside for 10 minutes or until foamy.
In the bowl of a stand mixer, add flour and salt, set aside. Separately melt butter, set aside. Remove the tangzhong from the fridge and whisk 1 egg into it. This should help remove clumps and form a thin paste. Add tangzhong, the yeast mixture, and melted butter to the stand mixer bowl. Stir on low speed until combined and the bottom of the dough begins to stick to the bowl, about 2 minutes. Use a spatula to scrape dough from the bottom of the bowl and roughly form it into a ball. Cover with a towel and let rise in a warm place for one hour. After an hour, transfer to the fridge for at least one more hour. Optional: make the dough the day before and leave it overnight in the fridge.
Line an 8-inch round or 8x8 square dish with parchment paper. In a small bowl, add filling ingredients, whisk until combined. On a large clean surface, roll the cooled dough into a 10” x 16” rectangle. Use flour to prevent it from sticking. Spread about ½ the filling on the dough, covering the entire rectangle. Use a little more than half the filling if necessary. Roll dough tightly, starting from the long end so that you have a 16” roll. Using a serrated knife, cut into 10 buns.
Transfer the remaining filling to a small saucepan. Bring to a boil over medium heat, stir for 30 seconds then remove from heat. Pour most of the warm filling into the bottom of the parchment-lined dish. Reserve about 3 tbsp to drizzle over top. Transfer buns into the pan, disperse evenly so that the buns have about ½ inch of space between them. Allow buns to rise for 40 minutes. Preheat oven to 350. Bake in the oven for 25-30 minutes. Let cool for 10 minutes in the pan. To remove, place a cutting board over top of the buns.
Hold the pan and the cutting board together tightly and flip so that the buns are on the cutting board. Lift pan carefully to release bun.