Honey Buns Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 1-2 tbs honey 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling 120g butter 120g Honey 1 x egg yolk and milk for brushing Melted honey and butter for brushing at the end Whisk milk & yeast, add honey and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Decompress the dough and place on lightly floured surface. Shape it into a rectangle and roll out into a long rectangle. Spread the filling and cut into 18-20 strips. Twist and roll them up tucking in the end. Cover and rest 20 min while your oven heats up to 180C. Brush with egg wash and bake for 8 min. Turn the oven down to 170C and bake for another 6-10 min checking them (time will depend on your oven but they should be golden coloured) Brush with a little melted butter and honey or just butter as soon as they come out. To keep them extra soft cover with a tea towel as they cool down. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days. Enjoy D 🫶🏼 #fyp #breadtok #batchcooking #fromscratch #snacks - @mumsfoodies