Tempt everyone out of bed in the morning with these soft and moist honey buns which make a delicious breakfast treat!
Orange Blossom Honey Buns
Makes 12 buns | Preparation time 15 mins plus rising | Baking time 12-15 mins
For the buns:
- 250g plain flour, sifted
- 200g strong white bread flour, sifted
- 10g fast action dried yeast
- 1/4 tsp salt
- 60ml honey
- 2 tbsp sunflower oil
- 1 egg, beaten
- Zest of 1 orange
- 250-300ml water, lukewarm
For the glaze:
- 1 tbsp orange blossom honey
- 100g icing sugar, sifted
- 2 tbsp orange juice
- Place the flours in a large bowl and mix well. Add the yeast to one side of the bowl and the salt to the other then make a well in the centre and pour the honey, oil, egg and orange zest into it. Start to mix together whilst gradually adding enough of the water to bring the mixture together to form a soft elastic dough - you may not need all the water.
- Turn the dough out onto a floured surface and knead for approx 8 mins until it is smooth and elastic. Shape into a ball, place in an oiled bowl, cover with clingfilm and leave in a warm place for approx 1 hour until doubled in size.
- Turn the risen dough out onto a floured surface and divide into 12 equal portions. Roll each portion into a ball then place the dough balls onto a lightly greased baking sheet. Alternatively arrange some of the dough balls spaced approx 1cm apart on the baking tray in a circle with one ball in the centre to create a bun ring. The remainder of the balls can be baked as individual rolls. Cover loosely with oiled clingfilm and leave to rise for approx 40 mins until the buns are well risen and springy when touched. Towards the end of this time preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Place in the oven and bake for 12-15 mins until the buns are golden brown and sound hollow when you tap the base. Transfer to a wire rack and allow to cool for 5 mins.
- For the glaze, place the orange blossom honey in a bowl and beat in the icing sugar with a wooden spoon until smooth. Gradually add enough of the orange juice to create a thick pouring consistency then pour the glaze over the warm buns. Serve warm on their own or with marmalade or honey.
* If you’re short on time, you can leave the dough to rise for the second time overnight in the fridge then bake in the morning.
* For fruit buns, knead 75g of sultanas into the dough after it has risen for the first time.