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Honey Buns

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There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche filling, and the appealingly sticky topping.

Source: Martha Stewart Living, September 2008
Yield

Ingredients

For the dough

For the Filling and Topping

Directions

Cook's Notes

Store honey at room temperature for up to 2 years. If it no longer flows freely, place the bottle in warm water; the gentle heat will return the honey to a liquid state.

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Reviews

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How would you rate this recipe?
47
  • HungryLawyer
    27 JUN, 2011
    The bread is really wonderful--moist, chewy, and buttery tasting--but the sticky mixture is really really sweet, and it's almost too cloying. After only a few minutes out of the oven, they're getting hard, and I don't know if they'll be any softer than rocks in an hour. The recipe was pretty easy to follow, but cutting the buns was a mess! The directions don's say if the mascarpone mixture should stay cold or not, so it was room temp when I spread it, and maybe that's why everything was too sticky and messy to cut. However, I'm not sure it mattered because they look pretty normal and (I think) they tasted like they should. I only diverged from the recipe twice, and that could be a part of the minor problem I find with the buns. I had to sub sour cream for the crème fraiche, and I also popped the completed buns into the fridge overnight, and baked them with no problem.
    Reply

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