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Wednesday 11 December 2024 12:19:42 GMT

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Malak :

beautiful

2024-12-11 12:41:31

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2024-12-11 20:48:59

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2024-12-11 20:19:11

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SOURDOUGH CINNAMON HONEY BUNS Soft, fluffy, warming, perfectly topped with a honey glaze made with @Nature Nate’s Raw & Unfiltered Honey, and simply melt in your mouth 🍯 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Dough: - 550g bread flour - 90g @naturenates Raw & Unfiltered Honey - 10g salt - 1/2 tsp cinnamon - 250g whole milk - 2 eggs - 150g levain (active sourdough starter) - 113g butter, softened and cubed - 1 egg + 1 tbsp water, for egg wash Filling: - 1/2 cup butter, softened - 4 tbsp cinnamon Honey Glaze: - 3/4 cup @naturenates Raw & Unfiltered Honey - 3 tbsp salted butter, melted - 2 tbsp heavy cream or milk, slightly warmed - 1 tsp vanilla extract Instructions: Prepare the dough. In a large bowl, add all of the ingredients for the dough, except for the butter. Mix together until the dough comes together. Cover and let rest for 30 mins. Add half of the butter, and knead into the dough with your hands. Add the other half and knead until all of the butter is incorporated into the dough. Transfer the dough to a floured surface. Knead for another 5-10 minutes until smooth. Place the dough in an oiled bowl, cover, and proof at room temp for 2 hours. Then transfer the dough to the fridge to cold-proof for at least 6-12 hours. When ready, transfer the dough to a lightly floured surface and leave at room temp for 10-15 mins. Roll the dough into a 19x12” rectangle. Evenly spread the softened butter all over the surface of the dough. Then sprinkle the cinnamon all over. Use a sharp knife or pizza cutter to cut 1” strips (you get 11-12). Roll each strip up tightly, and tuck the end under the bottom. Place the rolls onto a baking sheet lined with parchment paper. Cover and proof in a warm environment for 2-4 hours, or until puffy and have doubled in size. Preheat the oven to 355F. Lightly brush the rolls with the egg wash. Bake at 355F for 18-25 minutes, until golden. Transfer to a cooling rack. While cooling, whisk together the ingredients for the honey glaze in a medium bowl, until smooth. Drizzle the rolls with the honey glaze. Serve warm and enjoy! #sourdough #sourdoughrecipe #sourdoughbread #sourdoughcinnamonrolls #cinnamon #cinnamonbuns #cinnabon #honey #honeybuns #sourdoughstarter #baking #breakfast #dessert #brunch

SOURDOUGH CINNAMON HONEY BUNS Soft, fluffy, warming, perfectly topped with a honey glaze made with @Nature Nate’s Raw & Unfiltered Honey, and simply melt in your mouth 🍯 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Dough: - 550g bread flour - 90g @naturenates Raw & Unfiltered Honey - 10g salt - 1/2 tsp cinnamon - 250g whole milk - 2 eggs - 150g levain (active sourdough starter) - 113g butter, softened and cubed - 1 egg + 1 tbsp water, for egg wash Filling: - 1/2 cup butter, softened - 4 tbsp cinnamon Honey Glaze: - 3/4 cup @naturenates Raw & Unfiltered Honey - 3 tbsp salted butter, melted - 2 tbsp heavy cream or milk, slightly warmed - 1 tsp vanilla extract Instructions: Prepare the dough. In a large bowl, add all of the ingredients for the dough, except for the butter. Mix together until the dough comes together. Cover and let rest for 30 mins. Add half of the butter, and knead into the dough with your hands. Add the other half and knead until all of the butter is incorporated into the dough. Transfer the dough to a floured surface. Knead for another 5-10 minutes until smooth. Place the dough in an oiled bowl, cover, and proof at room temp for 2 hours. Then transfer the dough to the fridge to cold-proof for at least 6-12 hours. When ready, transfer the dough to a lightly floured surface and leave at room temp for 10-15 mins. Roll the dough into a 19x12” rectangle. Evenly spread the softened butter all over the surface of the dough. Then sprinkle the cinnamon all over. Use a sharp knife or pizza cutter to cut 1” strips (you get 11-12). Roll each strip up tightly, and tuck the end under the bottom. Place the rolls onto a baking sheet lined with parchment paper. Cover and proof in a warm environment for 2-4 hours, or until puffy and have doubled in size. Preheat the oven to 355F. Lightly brush the rolls with the egg wash. Bake at 355F for 18-25 minutes, until golden. Transfer to a cooling rack. While cooling, whisk together the ingredients for the honey glaze in a medium bowl, until smooth. Drizzle the rolls with the honey glaze. Serve warm and enjoy! #sourdough #sourdoughrecipe #sourdoughbread #sourdoughcinnamonrolls #cinnamon #cinnamonbuns #cinnabon #honey #honeybuns #sourdoughstarter #baking #breakfast #dessert #brunch

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