"From our friends at the National Honey Board and acclaimed San Francisco pastry chef Luis Villavelazquez, a great twist on a classic- conchas with honey! Perfect for breakfast or your afternoon coffee, these beauties speak for themselves!"
Total Servings: 12
- 0 For the sponge part:
- 1 tbsp of honey
- 1/4 cup of whole milk
- 1/4 cup of bread flour
- 1 tsp of dry yeast
- 0 For the dough:
- 3/4 cup of honey
- 1/2 cup of sponge
- 1 1/4 tsp of dry, instant yeast
- 1/2 cup of water
- 2 eggs
- 2 tsp of vanilla extract
- 2 3/4 cups of bread flour
- 1 1/8 tsp of salt
- 1/2 cup of malted milk powder
- 3 tbsp of butter, softened
- 0 For the sweet dough topping:
- 8 oz of honey
- 1 1/2 cups of eggs
- 1 oz of butter, softened
- 10 oz of vegetable shortening
- 4 oz of cornstarch
- 8 oz of powdered sugar
- 1 tbsp of baking powder
- 1 tbsp of vanilla extract
- Preparation (for sponge):
In a medium sized bowl, combine all ingredients and mix until it becomes elastic and
gummy. It will be lumpy and a bit sticky. Cover with plastic wrap and place in a cool area
for 8 to 12hrs.
In a separate mixing bowl, combine honey, sponge, eggs, butter and shortening. Mix
until incorporated. Add in all the dry ingredients. Mix on low speed until dough starts
to form. Turn to medium high speed and mix for 10 minutes or until dough begins to
ball together. Remove from mixing bowl and roll into a clean ball, placing it into another
bowl that's been sprayed with non-stick cooking spray. Let relax and double in size.
Punch down and divide evenly into 12 pieces (about 2 oz each) and place on an oven
sheet pan. Spray the balls with non-stick cooking spray so as to not dry out as you
prepare the pasta topping.
(For sweet dough topping):
In a bowl, combine all the wet ingredients. In a separate bowl mix and combine all the
dry ingredients. Add in the egg mix slowly, avoiding lumps. Once combined, add in the
vanilla extract. You’re looking for a velvety texture, similar to play-doh.
(Assembly of honey buns):
Preheat oven to 350 degrees F. Grab a pinch of the sweet dough topping, of about the
size of a bouncy ball (1 1/2 oz). Roll out and in between hands, in a similar fashion as if
you were making tortillas. Place on top of one of the doughs, pressing firmly flat so as to
cover completely. With a fork, indent the imprint all the way around the bun topping to
make an impression. Repeat process until all doughs have been topped. Let rest and rise
until they are double in size and jiggle when you shake the pan. Place in oven and bake
for about 15 minutes or until the dough has a nice brown, baked look underneath the
topping. Let cool completely.
*Note: Any sweet dough topping leftover can be wrapped tightly and frozen.