HONIG REINGERL

June 12, 2016

Mmmmmh I just love those sticky buns. It’s a pretty basic yeast recipe but it never disappoints. You can play with the flavor by choosing different kinds of honey.
I usually add a little more honey to the mix and even put a little honey inside. The honey will crystalize when cooling down and will add a nice little crunch to it.

HONIG REINGERL – HONEY SWIRLS

  • 1 package dry yeast
  • 250g flour
  • 70g butter
  • 125 ml milk [lukewarm]
  • pinch salt
  • 6 tablespoons honey
  • 3 tablespoons butter
  • sugar
  • cinnamon 

_ combine flour, salt and yeast
_ melt butter and add milk
_ pour the butter-milk mixture over the flour and knead into a soft dough
_ cover and keep in a warm place for 30 minutes

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_ brush a muffin pan with butter
_ place one tablespoon honey into 6 muffin dips

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_ roll the dough into a large rectangle [about 1cm thick]
_ brush with butter
_ sprinkle with sugar [up to you how sweet you like it] and cinnamon

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[optional: add a little honey]
_ roll the dough tightly together
_ cut into 6 equal pieces

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_ place into the muffin dips [cut-side up]
_ cover and leave to rise in a warm spot [another 30 minutes]
_ preheat oven to 160°C
_ bake for 20-25 minutes

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