The first time I heard about honey, it was from my mother, who told me it was used to help with asthma and allergies.When I was a child, my parents would bring honey home from honeymoon in exchange for candy.It was one of those items that was just so delicious and the only thing that I knew was that I had to get it.I grew up loving honey.But honey has a long and storied history.Its roots go back t...
Honey buns are a staple of the holiday season.
And you can make them even better than they are with some simple tweaks to the ingredients.
The recipe below has a few things you need to know: 1.
Honey bons are made with a special blend of ingredients, including honey, nutmeg, cinnamon and cloves.
The honey is used to make the buns and the nutmeg to add flavor.
The mixture is mixed in a glass jar with a lid and covered in plastic wrap.
The buns need to be cooked on the stovetop for about 1 hour, but they can be reheated for a short period.
Honey is also used to flavor the bons, so if you have a good honey sauce on hand, you can add some to the mix.
To make a buns that are truly festive, you’ll want to keep the temperature of the mixture low and let it cool completely.
To make the honey bons:Preheat the oven to 375 degrees F. Place the honey jar and the lid on top of a baking sheet lined with parchment paper.
Bake for 10 minutes, or until golden brown.
Remove from oven and allow to cool completely on the sheet.
Place the remaining ingredients in a large bowl and mix well.
Using a hand mixer, beat the ingredients until combined.
The dough will be quite sticky and it may take a couple of attempts to get it all blended.
The mix will be somewhat runny, so you can either add some water or let it sit for a while before adding the dough.
Add the dough to the bowl of a large mixing bowl and roll the dough into a log, about 6-7 inches in length.
Place in a parchment-lined baking sheet.
Bake on the second and third baking sheets for 10 to 15 minutes, until the dough is soft.
Remove the bums from the baking sheet and cool on a rack in the fridge for about 5 minutes.
When you are ready to make them, place the bun on a wire rack in a pan, covered with plastic wrap, for at least 1 hour before serving.
To thicken the honey:In a small saucepan, melt the honey, stirring it occasionally, until it is completely dissolved.
The solution will not be as thick as when it’s first added to the honey.
If the solution is too thick, add a tablespoon of water.
Add more water if the bakers does not like the honey at first.
Let the honey cool completely in the pan.
To sweeten the bonts:In another small saucepot, heat the honey for 1 minute.
Add in the nutmils and a small amount of salt, stirring well to dissolve.
Continue stirring until the nut mixture is thoroughly incorporated into the honey mixture.
Add a little more salt as needed.
When the mixture is smooth, add the bison.
Allow the bisons to cook for a minute or two, stirring constantly, until they are browned on the outside and soft on the inside.
Serve the bats with cranberry sauce, chopped walnuts and sliced cranberries.
Recipe by Lisa Pfeifer and Dara Obeid.