I would love to show you how to make my delicious Honey Morning Buns. They’re so addictive, I’ve found my husband snacking on them throughout the week. I took inspiration from a Taiwanese Street Food vendor, but these buns could have originated anywhere.
These amazing Honey Morning Buns are soft, fluffy and sweet with a touch of honey flavour. They go perfectly with your morning coffee or tea. I hope you give this recipe a try and let me know what you think in the comments below!
Why Honey Morning Buns?
I wanted to create something a little less sweet than the typical morning bun. I’m not a huge fan of overly sweet food, but I do understand the need for sweetness. With these buns, the sweetness comes from sugar at the bottom, where black and white sesame seeds add a lovely, subtle nuttiness. The honey in the bread also contributes to the sweetness. The bread is soft and fluffy with a slight chewiness.
Which honey should I use?
There are many types of honey out there and through my testing I have found that different honey’s can give a different taste and even different levels of sweetness. You can use whichever honey you prefer. In this recipe I will be using a local honey from wild flowers. This give a nice gentle honey flavour and its not overly sweet. Some set honeys can be very sweet and even give a strong honey flavour.
Are they easy to make?
Yes they are easy to make and the dough only requires 1 proof. You will need some simple ingredients:
- Bread Flour or Strong Flour – I would recommend using Organic flour.
- Quick Yeast
- Salt
- Honey
- Milk
- Unsalted Butter (as salt has already been added)
- Sugar
- Sesame seeds, White & Black – or just use what you have.
- Medium Egg & Some milk for the Egg Wash
Follow my easy step by step guide below or watch the video. Hope you enjoy my delicious honey morning buns, happy baking!
Honey Morning Buns
Equipment
- 1 Tin 21*21*6cm or Baking tray
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Oven
- 1 Rolling Pin
Ingredients
- 260 g Bread Flour or Strong Flour
- 5 g Quick Yeast
- 5 g Salt
- 40 g Honey
- 160 ml Milk If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C – 30°C.
- 25 g Unsalted Butter
Bottom Coating
- 1 tbsp Sugar
- ½ tbsp White Sesame Seeds
- ½ tbsp Black Sesame Seeds
Egg Wash
- 1 medium Egg – Beaten
- 1 tsp Milk
Instructions
- In a mixing bowl add the bread flour, then in separate areas of the bowl add in the yeast & salt. Using your hand or spatula, give all the dry ingredients a good mix.Next add the honey into the milk and mix well. Pour into dry ingredients, using your hand or spatula mix until there are no dry bits in the bowl.
- Turn the dough out onto the work surface and start to knead for 3 minutes.
- Spread the dough and add the butter, cover it with dough then start to knead it again until dough becomes smooth, usually 5 to 10 minutes.You also can check the gluten, cut a piece of the dough and spread it very thin. If you can see your finger though the dough and it does not break easily, this means the gluten is ready.
- Next, roll the dough into a ball and cover with the mixing bowl let it rest for 15 minutes.
- Remove the mixing bowl, then gently flatten the dough then cut into 8 pieces.
- Roll the each dough piece into a ball then roll into an oval shape.
- Cover with wrap and let it rest for 10 minutes again.
- Turn one bun over and put the rolling pin in the middle of the dough, roll out the dough away from you, rolling all the way through the top edge. Next roll out the dough towards yourself, rolling to the edge closest to you, repeat until dough is around 20cm long. Press one side thinner. Take the centre end of the dough furthest away from you. Then roll it back towards yourself. You want this not too tight and not too loose. Once you have your roll, pinch the end to seal it.
- Brush the baking tin with butter.Cut the dough into half and dip the cut end into sugar and sesame seeds, and place in the tin, give them some space to grow.Cover the tin with wrap and allow the dough to proof for approx 30- 50 minutes or until double in size.
- Preheat the oven to 220°C.Once dough has been proofed, remove the wrap and brush the tops with the egg wash.Then put it into the oven change the temperature to 200°C, bake for 10 – 15 minutes (depending on your oven you may need to adjust the temperature)
- Once you have removed the bread form the oven, give the tin a gentle tap on the work surface. This will allow any extra steam or moisture to escape and stop being trapped inside.
- Move the bread on to the cooling rack and leave to cool completely.Enjoy your honey morning buns 🙂
Video
