Ingredients
Scale
- 1/2 cup warm water
- 3 tablespoons granulated sugar
- 1 tablespoon active yeast
- 2 2/3 cups all-purpose flour
- 1/3 cup honey
- 1/4 cup shortening (melted)
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 4 2/3 cups powdered sugar
- 2 1/2 tablespoons honey
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Warm water (as needed)
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine warm water, 2 teaspoons of sugar, and yeast. Whisk together until just combined, then let sit for 5 minutes, until frothy.
- Swap the attachment to a dough hook and add the remaining sugar, flour, honey, shortening, egg yolks, vanilla, and salt. Knead on medium speed for 8 minutes. The dough should be slightly sticky but hold its shape when stretched.
- Transfer the dough to a lightly sprayed bowl, cover with plastic wrap or a clean kitchen towel, and let rise for 1 hour until doubled in size.
- While the dough rises, make the cinnamon sugar by whisking together the cinnamon and sugar.
- Once the dough has risen, turn it out onto a floured surface and roll it out to 12” long and 8” wide. Dust with the cinnamon sugar and gently press it into the dough.
- Roll the dough up from the long side, then turn the roll diagonally. Score the dough into 8 equal pieces. Cut off the ends (about 1 1/2”) and then cut the scored pieces. Place each piece on a parchment-lined baking sheet, leaving at least 2” of space between them. Press and lightly shape each piece with your fingers, then let rise for about 45 minutes.
- Meanwhile, heat vegetable oil in a large pan or stockpot over medium heat to 365°F.
- Once the rolls have risen, gently press them down again and fry them in small batches, for about 90 seconds per side, until golden brown.
- While the buns are frying, make the glaze by whisking together powdered sugar, honey, melted butter, vanilla, and salt. Gradually add warm water to achieve your desired glaze consistency.
- Once golden brown, remove the honey buns from the oil and place them on a wire cooling rack over a paper towel-lined baking sheet. Gently press them down and immediately dip them into the glaze.
- Repeat the frying process with the remaining honey buns.
Notes
- For added crunch, sprinkle crushed nuts like walnuts or almonds over the buns before frying.
- Leftover honey buns can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven before serving.
- For a different flavor, substitute the honey glaze with vanilla or cream cheese glaze.
- Prep Time: 60 minutes
- Cook Time: 15 minutes