Sweet honey buns
Ingredients / Lbs. Ozs. / Method
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.
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
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.
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
Cinnamon/sugar mixture:
Sugar 2 lb.
Cinnamon 2 oz.
Combine. Set aside.
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.
