Honey & Cream Buns
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus 1.5 hours resting time
Cooking time: 35 minutes
Makes 8 beehives
- 1 3/4 cups bread flour plus a couple of tablespoons extra for flouring molds and rolling
- 1/4 cup water
- 1/2 cup milk
- 1/2 cup honey
- 1 egg, room temperature
- 2 teaspoons instant dried yeast
- 1/2 teaspoon salt
- Cream horn molds
For glaze
- 2 tablespoons butter
- 1 tablespoon honey
For filling:
- 150ml/5flozs cream
- 2 tablespoons honey
- Pinch salt
Step 1 - Make the tangzhong roux. Take 1/6 cup of the total amount of flour and whisk with the 1/4 cup water in a saucepan. Heat to 65C/149F and then whisk in milk, honey and egg. Set the roux aside.
Step 2 - In the bowl of an electric mixer mix the remaining flour and yeast. Add the roux mixture and knead on low speed until you get the window pane effect (where you can gently pull apart the dough and it doesn't break). It usually takes over 10 minutes to achieve this.
Step 3 - Shape into a ball without any cracks on the top and place back in the bowl. Allow to rise in a warm place (I place the bowl in another bowl filled with warm water). Rise until triple in size (around 40 minutes - 1.5 hours). Punch down and knead in the salt.
Step 4 - Line a large tray with parchment and preheat oven to 180C/350F. Cut off some of the dough-make 10 even pieces and roll the molds in the flour. Roll out to a 25cm/10 inch log and wrap around the horn molds. Allow to rise for 20 minutes and then bake for 20 minutes or until golden.
Step 5 - While baking make the glaze by melting the butter and honey and stirring to combine. Once the buns are out of the oven brush with the glaze and then remove the metal molds. Cool completely.
Step 6 - Whisk the cream until soft peaks form and then add the honey and salt. Place in a piping bag and pipe into the cooled buns.