Pipe a thin strip of filling down the center of each flattened dough rope. 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.

Pat down each rope with your palms to flatten until about ¾' wide. Using moderate pressure, roll each piece into a 30' rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. 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). Turn out dough onto a lightly floured surface dust top with flour. Step 6ĭo ahead: Filling can be made 1 day ahead chill in pastry bag.

Spoon filling into a pastry bag or a 1-qt.

vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. 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. (Dough should double in size the longer it ferments, the more flavor it will develop.) Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Lightly coat a large bowl with nonstick vegetable oil spray. (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. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7–9 minutes. Step 3įit 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. unsalted butter, room temperature, cut into 4 pieces. honey in a medium bowl until combined add to dry ingredients along with tangzhong and 4 Tbsp. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1–2 minutes. Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined.

Honey Bun by Jean Ure