Sweet honey buns

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Ingredients / Lbs. Ozs. / Method

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Rich sweet dough:

Honey 2 lb. 4 oz.

Fine granulated sugar 2 lb.

Dry milk solids 1 lb.

Rinds of 4 lemons 1 oz.

High ratio shortening 4 lb.

Salt 5 oz.

Nutmeg 1-1/2 oz.

Vanilla extract 2 oz.

Oranqe extract 1/2 oz.

Combine in mixer bowl; cream until smooth and light in color.

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Whole eggs 2 lb. 12 oz.

Water (approx. 80 F.) 8 lb.

Yeast 1 lb. 8 oz.

Add eggs gradually with mixer running. Mix for 5 minutes at medium speed, scraping bowl frequently. Dissolve yeast in water; add and mix to incorporate

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Bread flour, sifted 15 lb.

Pastry flour, sifted 4 lb.

Add using dough hook. Mix until dough leaves side of bowl, about 8 minutes. Bring dough from mixer at 80·F. Ferment 2 hours and take to bench. Proof with very little steam.

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Honey smear:

Margarine 12 lb. 2 oz.

Brown sugar 8 lb. 5 oz.

Honey 9 lb. 14 oz.

Cream together margarine and brown sugar. Add honey; combine thoroughly. Set aside. Add almonds, walnuts or pecans as needed

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Cinnamon/sugar mixture:

Sugar 2 lb.

Cinnamon 2 oz.

Combine. Set aside.

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Instructions: Pan dressing: Spread 2 pounds of honey smear in cupcake pans and sprinkle almonds, walnuts or pecans in bottom.

Honey buns: Take 5 Ibs. of sweet dough and roll out 5 to 6 ft. Iong, 14 ins. wide and 1/8 in. thick. Spread top 2/3 of 5-ft. portion with 24 oz. honey smear and bottom 1/3 with egg wash. Sprinkle 4 oz. cinnamon/sugar mixture on top of honey smear. Roll toward you in a tube as if you were making cinnamon rolls. Cut pieces 1 to 2 ins. thick, 2 oz. each. Place in prepared cupcake pans. Proof fully and bake at 376·F for 15 to 20 minutes. Depan immediately onto silicone-prepared pans upon removal from oven. Batch yields 54 2-1/2 oz. honey buns; formula yields 14 batches.