Beehivebuns Recipes

Steps:

• Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Stir in milk, /4 cup honey and 1/4 cup butter. Add salt and enough flour to make soft dough.
• Knead dough on a lightly floured surface until smooth and elastic, 6-8 minutes.
• Place dough in a greased bowl turning to grease the top also. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Spray a baking sheet with nonstick cooking spray. Punch dough down; divide in half. Roll each half of dough into a 12 X 6 inch rectangle.
• Cut one inch strips from the long edge of each rectangle. Curl into a behive shape with a wider base and narrower top on the baking sheet.
• Cover; let rise until doubled in size again, about 15 minutes.
• Preheat oven to 375 degrees. Bake buns until golden, 15-20 minutes.
• Combine honey and butter in a small saucepan until butter melts.
• Drizzle over buns.

Steps:

• Set oven to moderate 180°C (350°F).
• Grease a baking (cookie) sheet.
• Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
• Gradually add the sugar, beating well after each addition.
• Fold in the coconut.
• Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
• DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
• Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
• Repeat.
• Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
• Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
• Transfer to a wire rack to cool.
• When cool, store in an airtight biscuit (cookie) tin.

Steps:

• Make the apricot syrup: In a medium saucepan, heat apricots along with 5 cups water over medium-high. Gently simmer, stirring occasionally, until apricots have broken down, 25 to 30 minutes. If mixture becomes dry, add more water, 1 tablespoon at a time. Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer apricot mixture to the sieve and let stand until cool enough to handle. Squeeze out as much of the liquid as possible. You should have about 3/4 cup. Stir in vanilla seeds and sugar and cook until thickened, about 10 minutes.
• Make the buns: In the bowl of an electric mixer, combine milk and yeast and let stand 5 minutes. Add flour, salt, oil, honey, and egg yolks. With dough hook, mix on low until mixture comes together. Increase speed to medium-high; beat until dough is soft, about 10 minutes.
• Lightly coat a large bowl with cooking spray. Form dough into a ball and transfer to prepared bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Place cream cheese, orange zest, vanilla seeds, sugar, and apricots in a medium bowl and stir until well incorporated; set filling aside.
• Lightly coat a 2-quart shallow baking dish with butter. Turn dough out onto lightly floured surface and use a sharp knife to cut dough into 30 equal pieces. To prevent dough from drying out as you work, loosely cover with a damp kitchen towel. Working with one piece at a time, stretch into a 2-inch square. Place 1 teaspoon reserved filling in the center and pinch corners to seal. Transfer to prepared baking dish, crimped-side down. Repeat process with remaining dough and filling. Cover with plastic wrap and let rise 1 hour.
• Preheat oven to 350 degrees. In a small bowl, whisk egg with 1 tablespoon water. Brush buns with egg wash, then bake until buns are golden brown, about 24 minutes.
• Pour warm apricot syrup over buns. Serve warm.