Lost City Orange Honey Buns Recipes

Steps:

• In a large bowl, add warm milk.
• Sprinkle yeast over milk and stir till yeast dissolves.
• Next add sugar, honey, salt, eggs, orange rind, and half of the butter and flour; beat well.
• Now mix in the remaining butter and enough flour to form a soft dough.
• Knead, cover and let rise about 1 hour till doubled.
• Mix the white sugar, orange rind and sliced almonds together, set aside.
• Divide dough in half and roll out into an 8 x 12-inch rectangle.
• Brush both dough rectangles with melted butter and sprinkle the orange sugar filling over top.
• Roll up from the long edge and slice into 1" pieces.
• The next step is to combine the honey topping ingredients into a small pot, bring to a rapid boil then pour into a 9x13-inch pan.
• Place all the sliced buns into the pan with the honey topping, the buns should just fit, cover and let rise 30 minutes, till doubled in size.
• Bake for 25 minute in a 375°F oven till golden.
• Upon removing from oven immediately turn the pan upside down onto foil.
• * Please Note* These buns are best if eaten the same day. Serve warm or at room temperature. Do not put in the refrigerator.
• *Rising time is included in preparation time (1 1/2 hrs).

Steps:

• Heat a skillet on medium heat.
• When skillet is hot; add 1 tbsp butter and let melt.
• When butter bubbles; add a honey bun and fry until lightly brown on both sides.
• Add other tbsp of butter if needed.
• Enjoy!

Steps:

• To make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl; set aside until foamy, about 5 minutes.
• Melt the butter in a small saucepan. Whisk the butter, vanilla, and egg yolk into the yeast.
• Whisk the flour, remaining 1/4 cup granulated sugar, and the salt together in a large bowl. Stir in the yeast mixture to make a sticky dough. Knead the dough on a floured work surface until it is soft and elastic, 6 to 8 minutes. Shape it into a ball and brush it with a little melted butter. Place in a bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
• Remove the dough from the bowl and gently knead for a few minutes to deflate. Re-form it into a ball. Return it to the bowl, cover with buttered plastic wrap, and refrigerate for 4 hours.
• To make the glaze, generously butter a 9×13-inch baking pan. Combine the muscovado sugar, butter, orange juice, zest, and honey in a medium saucepan and bring to a boil over high heat. Stir occasionally until the mixture thickens and the sugar dissolves, about 5 minutes. Carefully pour the glaze mixture into the buttered pan, evening it out by tilting the pan. Sprinkle the almonds over the top. Set aside to cool slightly while you prepare the buns.
• Roll the dough into a 10×18-inch rectangle with a long edge facing you. To make the filling, spread the 4 tablespoons butter over the surface. Combine the muscovado sugar, granulated sugar, and cinnamon in a small bowl, and scatter the mixture over the butter. Roll the dough into a long tight cylinder; pinch the long edge to seal. Using fine string or dental floss, cut the cylinder into 1 1/2-inch-thick rolls. Evenly space the rolls, cut side up, on top of the caramel mixture in the pan. Cover, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat the oven to 350°F.
• Place the baking pan in the oven and bake the buns until golden, 30 to 35 minutes.
• Remove the pan from the oven and let rest for 5 minutes before inverting the buns onto a large platter. Serve warm.