LOST CITY ORANGE HONEY BUNS
Serve these feathery light buns with anything fried. These fragrant buns glistening with orange and honey make a lovely side dish or a wonderful treat with a cup of tea. These are best when eaten warm out of the oven or at room temperature.
Provided by Baby Kato
Categories Yeast Breads
Time 2h10m
Yield 48 serving(s)
Number Of Ingredients 16
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).
ORANGE BUNNY BUNS
My sister in law brought these to Easter dinner, and I immediately fell in love. The delicate orange flavor in these rolls is just wonderful. I can see dusting the dough with nuts or craisins and rolling it up cinnamon roll style too. Cooking time includes rising time.
Provided by Dragonfly AZ
Categories Yeast Breads
Time 3h50m
Yield 30 rolls
Number Of Ingredients 13
Steps:
- Easy method: Put ingredients into breadmaker as recommended by manufacturer and let it do the work, then remove dough and shape as desired.
- Or:.
- Soften yeast in warm water and set aside.
- Blend scalded milk, sugar, butter and salt; cool until lukewarm.
- Stir in 2 cups flour and beat well.
- Mix in eggs and stir in softened yeast.
- Add orange juice and orange peel.
- Stir in remaining flour to make a soft dough.
- Let stand for 10 minutes.
- Knead dough for 5-10 minutes on lightly floured surface, until smooth and elastic. Place dough in lightly greased bowl, turning once to grease surface.
- Cover, let rise until double in size, then punch down, cover and let rest for 10 minutes.
- To make bunny shapes, roll dough into 1/2 inch thick rectangle on lightly floured surface and cut into strips about 1/2 inch wide. Roll strips between hands to smooth.
- Place strip of dough on lightly greased cookie sheet and form small loop. Twist ends loosely together to form ears. Place small ball of dough in bottom of loop for the tail.
- Cover bunnies and let rise in warm place until nearly double in size. (about 45-60 minutes)
- Bake at 375 for 12-15 minutes.
- Mix glaze ingredients and brush on warm bunnies.
Nutrition Facts : Calories 167.2, Fat 4.1, SaturatedFat 2.4, Cholesterol 23.7, Sodium 110.1, Carbohydrate 29.1, Fiber 0.9, Sugar 10.5, Protein 3.6
YAM YAM HONEY BUNS
This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.
Provided by Ambervim
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 17
Steps:
- Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
- Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
- Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.
Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7
BA'S BEST MORNING BUNS
Steps:
- Dough:
- Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. Add egg whites, 2 cups bread flour, and remaining 1/4 cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1 1/2 cups bread flour over top (do not stir). Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30-40 minutes.
- Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining 1/4 cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8-10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
- Filling and assembly:
- Cook brown sugar, cinnamon, cardamom, 1/4 cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
- Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at side closest to you (make sure it's a long side) and using the parchment paper to help you, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20-30 minutes.
- Repeat process with second half of dough and remaining brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°F.
- Trim chilled dough logs about 1/2" from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25-35 minutes.
- Bake buns, rotating pans once left to right and front to back, until golden brown all over, 20-25 minutes.
- Meanwhile, heat remaining 4 Tbsp. butter and remaining 1/4 cup honey in a small saucepan over low, stirring a bit, until smooth. Remove from heat.
- Pull buns out of oven and brush tops with butter mixture; sprinkle with sanding sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.
LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP
Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
- Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.
Nutrition Facts : Calories 356 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
HONEY BUNS
A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers. These buns make a fantastic Easter brunch.
Provided by Autumn Moultrie
Yield Makes 9
Number Of Ingredients 25
Steps:
- Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1-2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day.
- Whisk 2 Tbsp. whole or nonfat dry milk powder, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. honey in a medium bowl until combined; add to dry ingredients along with tangzhong and 4 Tbsp. unsalted butter, room temperature, cut into 4 pieces.
- Fit bowl onto stand mixer fitted with dough hook attachment and mix on low speed, stopping motor and scraping down sides of bowl as needed, until a shaggy dough comes together around hook, 12-14 minutes. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7-9 minutes. (Dough will be very sticky but should slap and clean the sides of bowl.) Remove bowl from mixer and scrape dough from hook into bowl.
- Lightly coat a large bowl with nonstick vegetable oil spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. (Dough should double in size; the longer it ferments, the more flavor it will develop.)
- Using an electric mixer on medium speed, beat ½ cup (100 g) granulated sugar, ½ cup (packed; 100 g) light brown sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. honey, 1 Tbsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. Spoon filling into a pastry bag or a 1-qt. resealable plastic bag. Set aside at room temperature.
- Do ahead: Filling can be made 1 day ahead; chill in pastry bag. Bring to room temperature before using.
- Turn out dough onto a lightly floured surface; dust top with flour. Using your hands, gently press and stretch dough to an 11x9" rectangle, then slice dough into nine 1" strips (alternatively, weigh out nine 135 g pieces). Using moderate pressure, roll each piece into a 30" rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. Let rest 5 minutes.
- Pat down each rope with your palms to flatten until about ¾" wide. Make sure filling is soft and pliable but not melted; if using a resealable plastic bag, snip off one corner to make a ¼-½" opening. Pipe a thin strip of filling down the center of each flattened dough rope. Working one at a time, roll up each rope to create a spiral, then lay down on surface and tuck end underneath bun to finish. The buns should be a slightly domed, but gently push centers in to keep in line with the rest of the bun (if it sticks out too far, it can burn).
- Arrange buns on a large parchment-lined rimmed baking sheet, spacing ½" apart. (You should be able to fit all 9 buns on the baking sheet; you want to give them just enough space so they proof into one another slightly.) Cover buns loosely with plastic wrap or a kitchen towel and let sit at room temperature until almost doubled in size, 75-90 minutes.
- Place a rack in lower third of oven; preheat to 450°. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6-8 minutes (Some filling will seep out onto baking sheet-that's okay). Let cool 5 minutes.
- While the buns are cooling, vigorously whisk 2 oz. cream cheese, room temperature, 4 Tbsp. unsalted butter, room temperature, ¼ cup honey, ½ tsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl to combine. Sift in ¼ cup (28 g) powdered sugar and whisk to incorporate.
- Generously brush buns with icing (it will melt when it hits the warm buns), then sprinkle lightly with 1 Tbsp. bee pollen, crushed to a powder, if desired.
FRIED HONEY BUNS
Make and share this Fried Honey Buns recipe from Food.com.
Provided by Moe Larry Cheese
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 2
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!
Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 8.2, Cholesterol 19.9, Sodium 307.7, Carbohydrate 34.6, Fiber 0.9, Sugar 18.5, Protein 5
More about "lost city orange honey buns recipes"
THESE HONEY BUNS WILL MAKE YOU FORGET ABOUT …
From epicurious.com
HONEY BUNS - I HEART EATING
From ihearteating.com
HONEY BUNS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
QUICK AND EAY ONE HOUR BUNNY BUNS - KIRBIE'S CRAVINGS
From kirbiecravings.com
HONEY BUNS WITH ORANGE, CURRANTS & CARDAMOM - FEAST …
From feastinthyme.com
Estimated Reading Time 8 mins
- Heat the milk over medium heat until it starts to bubble (but not boil). Take the milk off the heat and let it cool to just above room temperature. Meanwhile, dissolve the yeast in warm water in a small bowl, add a pinch of the sugar, and let it sit for 10 minutes.
- While the dough is rising, mix together the honey, orange zest, orange juice, cardamom, and ginger in a small bowl. Keep this and the currants separate but in easy reach.
- Set the oven to 375 degrees F. Grease the two baking dishes you plan to use, either 13 x 9-inch rectangular or 9-inch circular (see note).
- In a small saucepan over medium-low heat, melt 4 tablespoons of butter. Stir in the honey and let cook for 1 minute. Stir in the salt and heavy cream, and then bring the mixture to a gentle boil, stirring often. Remove the glaze from heat and let cool for 10-15 minutes.
LOST CITY ORANGE HONEY BUNS - SIOUX HONEY ASSOCIATION CO-OP
From siouxhoney.com
Estimated Reading Time 1 min
CRANBERRY ORANGE AND HONEY SPREAD RECIPE - FOOD.COM
From food.com
LOST CITY/QUICK GUIDE | OLD SCHOOL RUNESCAPE WIKI | FANDOM
From oldschoolrunescape.fandom.com
ORANGE HONEY BUNS | BEE MAID HONEY LTD.
From beemaid.com
LOST CITY/QUICK GUIDE - OSRS WIKI - OLD SCHOOL RUNESCAPE WIKI
From oldschool.runescape.wiki
LOST CITY ORANGE HONEY BUNS RECIPE - FOOD.COM
From pinterest.com
HOW TO MAKE SOFT HONEY BUNS | EASY GLAZE RECIPE - YOUTUBE
From youtube.com
PECAN HONEY BUNS - NO YEAST - COOK THIS AGAIN MOM
From cookthisagainmom.com
LOST CITY | OLD SCHOOL RUNESCAPE WIKI | FANDOM
From oldschoolrunescape.fandom.com
You'll also love