Categories: Breakfast
Ingredients
- Honey Glaze:
- 3/4 cup salted butter
- 1 cup honey
- 1/3 cup corn syrup
- 2 tbsp granulated sugar
- 2 tbsp orange zest plus 1/2 cup fresh juice
- 2 thyme sprigs
- Sausage Filling:
- 1 lb. ground pork sausage
- 1/2 cup butter, at room temp
- 1/2 cup honey
- 1/4 cup dark brown sugar
- Bun Dough:
- 1 1/4 cups whole milk
- 1/4 cup warm water
- 1 envelope active dry yeast
- 1 1/2 tsp salt
- 5 cups all-purpose flour, divided
- 2/3 cup plus 1 tbsp granulated sugar, divided
- 1/2 cup shortening
- 2 large eggs
Directions
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Prepare the Honey Glaze: Melt butter in a 2-3 qt. saucepan over medium. Stir in honey, corn syrup, granulated sugar, orange zest, orange juice, and thyme. Increase heat to medium-high, and bring to a boil; cook 1 minute. Remove from heat and set aside.
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Prepare the Sausage Filling: Cook sausage in a cast-iron skillet over medium, stirring to crumble, until browned and done. Remove from heat; drain well. Beat butter, honey, and brown sugar with a heavy-duty electric stand mixer fitted with the paddle attachment on medium speed until incorporated. Add sausage, and beat until incorporated. Set aside.
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Prepare the Bun Dough: Heat milk in a 3-qt. saucepan over medium until bubbles begin to form around the edge of pan. Remove from heat. Combine warm water and yeast in a 1-cup measuring cup. Let stand 10 minutes. Add yeast mixture, salt, 2 cups of the flour, and 1 tbsp of the granulated sugar to warm milk; stir until relatively smooth. Place mixture in a warm place until bubbly, 10-15 minutes.
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Meanwhile, beat shortening with a heavy-duty electric stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Add remaining 2/3 cup granulated sugar; beat until combined. Add eggs, 1 at a time, beating just until blended after each addition. With mixer running on low, gradually add bubbly yeast mixture to shortening mixture until fully incorporated. Add remaining 3 cups flour, in 4 batches, beating just until blended after each addition. Replace the paddle attachment with the dough hook; beat dough on medium speed until smooth, 10-12 minutes.
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Turn dough out onto a floured work surface; knead until very smooth, about 2 minutes. Transfer to a lightly oiled bowl; cover with plastic wrap. Let stand in a warm place until dough doubles in size, about 1 hour.
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Place 2 1/2 cups of the Honey Glaze in a 12-inch cast-iron skillet. Place dough on a lightly floured surface; punch dough down, and divide in half. Roll 1 dough half out into a 10×8-inch rectangle. Spread half of the Sausage Filling over dough rectangle, leaving a 1-inch border. Starting from one long side, roll dough up to enclose filling. Place dough cylinder seam side down; cut off and discard 2 short ends to create smooth ends. Cut cylinder crosswise into 4 to 5 rounds. Starting in center of skillet and working outward, place rounds, cut side down, on Honey Glaze in skillet. Repeat with second dough half and remaining Sausage Filling. Place skillet in a warm place; let stand until dough rounds have plumped up and press against each other, 20-30 minutes.
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Preheat oven to 375. Bake honey buns on middle oven rack until golden brown on top, 55 minutes to 1 hour.
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Carefully invert honey buns onto a serving platter. Serve warm or at room temp, drizzled with remaining Honey Glaze.