Hawaiian Buns with Honey Citrus Glaze

There’s little to improve upon the traditional Hawaiian bun formula, but we found that orange juice and a sticky honey glaze act as delightful complements to the classic recipe.

Hawaiian Buns with Honey Citrus Glaze
Makes 15 buns
  • 2 tablespoons (30 grams) warm water (105°F/41°C to 110°F/43°C)
  • 1 tablespoon (9 grams) active dry yeast
  • ½ cup (120 grams) canned pineapple juice
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • ¼ cup (60 grams) fresh orange juice
  • ¼ cup (57 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature and divided
  • 1 large egg yolk (19 grams)
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (4 grams) vanilla extract
  • 4 cups (500 grams) all-purpose flour
  • ¼ cup (42 grams) finely ground potato flour
  • 1 tablespoon (15 grams) water or whole milk, room temperature
  • ¼ cup (85 grams) clover honey
  • 1 tablespoon (14 grams) unsalted butter
  • 1 teaspoon (3 grams) packed orange zest
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 tablespoons (30 grams) warm water and yeast by hand. Let stand until slightly puffed with small bubbles forming over top, about 10 minutes. Add pineapple juice, brown sugar, orange juice, melted butter, 2 eggs (100 grams), egg yolk, salt, and vanilla; beat at medium-low speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl.
  2. In a large bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to pineapple mixture, beating just until combined, stopping to scrape sides of bowl as needed. (Dough will still be quite shaggy.) Increase mixer speed to medium; beat for 2 minutes, stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic and passes the windowpane test (see Pro Tip), 5 to 8 minutes, stopping to scrape dough hook and sides of bowl. (Dough will still stick to sides of bowl.)
  3. Grease a large bowl with oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Lightly spray a 13×9-inch baking pan with cooking spray, and line with parchment paper, letting excess extend over sides of pan.
  5. Punch down dough; divide into 15 equal portions (about 65 grams each). Roll into balls, and place, evenly spaced, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together 1 tablespoon (15 grams) water or milk and remaining 1 egg (50 grams); gently brush rolls with egg wash.
  8. Bake until golden brown, 20 to 25 minutes.
  9. In a small microwave-safe bowl, combine honey, butter, and zest. Microwave on high in 10-second intervals until butter is melted. Stir and strain honey mixture. Brush rolls with honey glaze.
PRO TIP: Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready.

Note: When kneading this dough, keep an eye on your mixer. Some models may “walk” of your countertop if not kept under close watch.



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