These delicious little buns were first made by me in 2015 and published over on my blog The Ordinary Cook. I have updated the original recipe a little (on both sites so that they are now both the same). The original recipe was dreamt up at the beginning of Veg Patch Kitchen Cookery School and I have learned a lot about bread making and making delicious buns since then. So, this is an upgraded version.
You can use any honey that you like in this recipe – set or runny. If you are using set honey in the dough then it can be helpful to warm it a little before adding so that it is easier to mix into the dough.
Ingredients
For the dough:
300g strong white flour
250g plain flour
10g salt
10g fresh yeast or 5g easy bake yeast
1 egg, beaten
150ml milk
150ml water
50g butter
50g honey
For the filling:
50g melted butter
50g flaked almonds
75g ground almonds
100g honey
For the glaze:
1-2 tbsp honey
Flaked almonds
Method
Place the flours, and salt in a large bowl, mix well. If you are using easy bake yeast then add this to the flours. If you are using fresh yeast crumble into a small bowl or cup. Heat the milk and the water over a gentle heat until just warm to the touch. Pour a little over the yeast and stir well to dissolve. Add all the liquid and yeast to the flours. You don’t have to wait for the yeast to bubble. Melt the butter with the honey over a gentle heat and add to the flour with the egg. Mix well together until there are no dry bits remaining. Cover the bowl and leave to rest for about 30 minutes. Do the first round of stretch and fold as shown in the video. Leave to rest for 10-30 minutes. Do another round of stretch and fold and repeat rest and a final round of stretch and fold. You can also knead the dough by hand for 10 minutes or use a use the dough hook in a free standing mixer, with the mixer on speed 1 and for about 3 to 5 minutes or use this technique.
Shape the dough into a ball, place into a bowl and cover with a large bag or lightly oiled clingfilm and leave to prove for about an hour to an hour and a half. With all of the egg, milk and butter in this dough it may take longer to rise. So use your judgement and when it looks like it has doubled in size it is ready for the next stage.
Make the filling by melting the butter and honey together in a small pan and then stir in the flaked and ground almonds.
Lightly flour your work surface and turn the dough out. Roll the dough into an oblong measuring 20cm x 40cm. Spread the filling evenly over the dough.
Roll up from the long end like you would a swiss roll. Cut into nine equal pieces.
Line a square 20cm tin with baking parchment and place the buns in. Using your palm to flatten slightly so that when they have proved they will all be joined together in a batch. This will mean you have that lovely soft sides to your bun when you tear the nine buns apart once cooked (see pic below). Cover again with a large plastic bag or lightly oiled clingfilm and leave to prove for about thirty minutes, or longer if your kitchen is cold. They will have grown and merged together.
Preheat your oven to 200ºc, gas mark 6, 390f. Remove the bag or clingfilm and place in the oven and bake for about 25 -30 minutes until the buns are golden. Drizzle over another 1-2 tablespoons of honey whilst the buns are still warm and sprinkle over some more flaked almonds. Leave in the tin for ten minutes and then turn out onto a wire rack to cool completely.
Ready to learn more?
This recipe is included in my online sweet dough course, just one of the online courses that you can access when you join my Bread Made Easy Membership.
