Mini honey morning buns

Makes: 12 morning buns
Preparation Time: Approximately 40 minutes
Cook Time: 20–25 minutes
Total Time: Approximately 9–17 hours (including chilling time)

Ingredients:

Dough Option 1: Homemade Dough

• 1/8-ounce envelope active dry yeast (about 1 1/8 teaspoons)
• 1/2 cup whole milk (warmed), plus 1/8 cup chilled milk
• 1/2 teaspoon plus 1/8 cup Blossom Bees' honey (Spring Wildflower or Autumn Wildflower Honey)
• 2 large eggs (separated), plus 1 large egg yolk
• 1 3/4 cups (or more) bread flour (divided)
• 1/2 cup whole wheat flour
• 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
• 1 teaspoon finely grated orange zest (optional)
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter (softened, cut into pieces)

Dough Option 2: Store-Bought Puff Pastry Dough

• 1 package (17.3 ounces) frozen puff pastry dough (thawed)

Filling and Assembly:

• 3/8 cup (packed) light brown sugar
• 1/2 tablespoon ground cinnamon
• 3/8 teaspoon ground cardamom
• 1/4 cup Blossom Bees' honey (divided; Spring Wildflower or Autumn Wildflower Honey)
• 6 tablespoons (3/4 stick) unsalted butter (divided)
• Bread flour (for surface)
• Nonstick vegetable oil spray
• Fine sanding sugar or granulated sugar (for sprinkling)

Instructions:

Option 1: Make the Dough

1. Whisk yeast, 1/2 cup warm milk, and 1/2 tsp. honey in the bowl of an electric mixer fitted with a paddle attachment to combine, then let sit until foamy, about 5 minutes.
2. Add egg whites, 1 cup bread flour, and remaining 1/8 cup honey and beat until very light and thick. Let sit uncovered in a warm spot for 30–40 minutes until bubbly.
3. Add salt, orange zest (if using), vanilla extract, 3 egg yolks, and remaining ingredients. Mix until a smooth, elastic dough forms. Gradually add softened butter pieces, mixing well after each addition, until the dough is smooth, soft, and elastic. Cover and chill for at least 8 hours up to 16 hours.

Option 2: Using Store-Bought Puff Pastry Dough

1. Thaw the puff pastry dough according to package instructions.
2. Roll out the thawed dough on a lightly floured surface and proceed with the filling and assembly instructions.

Filling and Assembly:

1. Cook brown sugar, cinnamon, cardamom, 1/8 cup honey, and 4 Tbsp. butter in a small saucepan over low heat. Let cool.
2. Roll out the dough and spread half of the brown sugar mixture over it. Roll the dough into a log, chill until firm, then cut into pieces.
3. Repeat the process with the second half of the dough and remaining brown sugar mixture. Place cut pieces in prepared muffin pans.

Bake:

1. Preheat oven to 350°F. Let the buns sit at room temperature until slightly puffed. Bake until golden brown all over.

Finishing Touch:

1. Heat remaining butter and honey until smooth. Brush the warm buns with the mixture and sprinkle with sanding sugar. Let cool on a wire rack.

Cook's Note:

• When incorporating the butter into the dough, ensure it is softened to room temperature. Gradually add the butter pieces while mixing to achieve a smooth and elastic dough.

Pairing Suggestions:

• Spring Blossom: The use of Blossom Bees' Spring Wildflower Honey in these buns offers a lighter and floral essence, delicately infusing each bite with hints of apple blossoms and wild cherry, complementing the spices and creating a more refreshing, nuanced flavor profile.
• Autumn Richness: Opting for Blossom Bees' Autumn Wildflower Honey enriches the buns with deeper, robust undertones, adding a caramelized warmth to the flavors, enhanced by the spices, resulting in a cozier and more indulgent morning pastry.

Nutrition Facts (Per Serving):

• Calories: 240
• Fat: 11g
• Carbohydrates: 33g
• Protein: 4g