HONEY BUNS
INGREDIENTS
DOUGH
¾ cup milk, warmed to 110°F
½ cup granulated sugar, divided
2½ tsp active dry yeast
½ cup Greek yogurt or sour cream, room temp
½ cup salted butter, very softened
2 eggs, room temp
1 tsp vanilla bean paste or extract
4½ cups bread flour
1 tsp salt
Neutral oil (avocado or similar), for frying
HONEY BUTTER FILLING
½ cup salted butter, softened
¼ cup honey
1 tsp vanilla
Pinch salt
CINNAMON SUGAR FILLING
½ cup brown sugar
2 tbsp cinnamon
You can chop pecans, walnuts or raisins and add them in this filling as well (optional)
HONEY GLAZE
3 cups (360g) powdered sugar
¼ cup (58g) melted salted butter
¼ cup (82g) honey
1–2 tbsp milk
1 tsp vanilla
Large pinch salt
INSTRUCTIONS
1. ACTIVATE THE YEAST
In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast.
Let sit 5–7 minutes until frothy.
2. MAKE THE DOUGH
In a separate bowl, whisk flour and salt.
In a stand mixer bowl combine:
Activated yeast mixture
Remaining sugar
Yogurt or sour cream
Butter
Eggs
Vanilla
Add flour mixture.
Mix on low 1 minute. Rest 5 minutes.
Then mix 5–7 minutes until smooth and elastic. Dough should be slightly sticky but pulling away from sides.
Transfer to a lightly greased bowl. Cover and rise 1–1½ hours until doubled.
3. PREPARE FILLINGS
Mix honey butter filling ingredients until smooth.
Mix cinnamon sugar in a separate bowl.
Cut 12 parchment squares and lightly dust with flour.
4. ROLL + SHAPE
Roll dough into a 15x24” rectangle.
Spread honey butter evenly, leaving a small border.
Sprinkle cinnamon sugar evenly and press lightly.
Cut into 12 strips (2” wide).
Roll tightly from short end into coils.
Tuck and pinch seam firmly underneath.
Place on parchment squares.
Lightly press to slightly flatten.
Cover loosely and proof 30–45 minutes until puffy.
5. MAKE THE GLAZE
Whisk all glaze ingredients until smooth.
Add milk 1 tbsp at a time if needed.
6. FRY
Heat 2” oil in heavy pot to 360–370°F.
Carefully lower buns (with parchment) into oil, 2–3 at a time.
After 10–15 seconds, remove parchment.
Fry 1–2 minutes per side until golden brown.
Transfer to paper towel-lined rack.
7. GLAZE
While still warm, dip buns into glaze, coating both sides.
Place on rack over baking sheet to set.
Serve warm.
NOTES FROM MY TABLE
Roll tightly and seal firmly. If the seam isn’t pinched securely underneath, the spirals can unravel in the oil. Tight coils = perfect structure.
Keep oil between 360–370°F. Too cool and they’ll absorb oil and get greasy. Too hot and they’ll brown too fast while staying raw inside. Temperature control is everything.
Do not overcrowd the pot. Fry only 2–3 at a time so the oil temperature stays stable and each bun cooks evenly.
Glaze while warm, not hot. Let them rest briefly after frying, then dip while still warm so the glaze sets into a thin, glossy shell instead of sliding off.