Honey Buns

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make these antibodies. First, I will teach you how to bake the dope. I will teach you how to prepare the dove for the first tries. And then we will let it rise. After the first rise, we will punch the toe down and then formed the funds and let them rise again. After they have resonance. I will show you how to bake them while they are baking. I will teach you how to make the glaze. After the effect, we will put the glaze on the honey buns and let them cool. I am a self taught and cake decorator. Many years ago, I decided I wanted to open up my own bakery. So I took some classes, read some books, watch some videos. And of course, did a lot of practice until I felt like my cake decorating skills. We're at the level that I could make cakes for other people, for special occasions. I then opened up my own homepage. And I had this business for several years. Part of this business was to go to farmers markets and other festivals. How many bonds is an excellent thing to sell at farmers markets? I had this business for several years until my husband got a job offer across the country in New York City. We felt like this was a good move for us. And so I close down my business and we move to cross the country. Now here in New York City, I do not want to go through the steps to open up into the homepage. But I still love baking and as retired teacher, I love teaching. So I have decided to share my skills with you on Skillshare. This class is for the baker that would like to learn how to make yeast rolls. And I am excited to teach you the skills in this class. Let's move on to lesson number one, making the dough 2. 02 Making The Dough: We're ready to start making our standard mixer. We're going to add our flour and salt. And we're going to turn this in, this microwave bowl. Microwave the milk for 30 s, just to make it one. That's the timer. If his microwave. What 30 s. We're now going to add our yeast. So we need two teaspoons and forth to teaspoon. And then we're going to add our honey or melted butter. And we're going to add our eggs. But I do want to break that up first before I add it. Now we're going to this altogether. With this list together, we now want to put into our standard mixer for that Oliver flower into the mix. We're going to start with this and see how this is done. We will add a little bit more clouds. As you can see, that DO is still very wet. When I looked at the recipe, it looked like that was not going to be enough flour. So I want to add about a half a cup of flour at a time until it's the right consistency. It says it wants to sticky dough, but you don't want to so sticky that it won't go down. That flour mixture, flowing mixture. Let's see how It's almost there. There's still a little bit not mixed in and it still looks a little bit wetter than I want it to look. But I want to get all this really dry, mixing with the web before I add more flour. Because it's really dry, may make it all moist enough. I'm trying to get this really dry in with the really wet. That's enough to do it. Scanning their home. We really were not combining like this. You'll notice they combine and now separated from the middle. We're now going to put the lid on it. And we're going to need this for 10 min. We'll be back in 10 min after this meeting. 3. 03 First Rise: This has been dating for 10 min. You can see it's a little bit sticky, but it is a dough. I have a bowl here and I want to just spray the ball down. Oil. Now I'm going to take the meeting, grab the dough and put it in my bot. I'm then going to just quickly, sorry my dog down. And with this non-linear tau, I'm going to cover it and let it rise till at least an hour to 2 h. So we will be back once this cyst doubled in size 4. 04 Forming The Buns: Do has doubled in bulk. So we're ready now to roll out the honey buns. My math is not 16 " long, it's only 12. So I'm going to be rolling my dough about two tons. I want to start by sprinkling a little bit of flour on my mat. And then I'm going to take my toe. And I want to divide it in half. Now with this hand. I'm going to roll it out. I want it to be about 6 " by 8 ". A little bit on there to pick this up. Flip it over. If I picked this, Here's my eight by ten. Well, I'm going to start this right here. I want this to be six 8 " here. It's actually more than 8 " and 6 ". This is a by six. I just want to kind of push my dough out so that it's all there. I started with a rolling this since I want it all to be kind of doesn't have to be exact. Now I'm going to take my cinnamon and this I'm also not going to make exact. And I want to just sprinkle it on top of the dome. And then I want to rotate this. Now the recipe says, to wet this down. I don't actually like to wet the dough down. I like to just pinch it shut. So that's what I'm doing and I want to make it nice and smooth. You want to wet it down, you could. This is kind of a dry dough. I decided to get a little bit of water because it was just a little bit dry. I'm just going to wet and pinch so that it stays shut. And I can kind of feel when it's starting to get too dry. Then I just add a little bit more water. Now, what I want to do is I'm going to take my pal. I'm pretty sure I'm gonna be using the two towns. I'm going to take this first Pam. And I want to just quickly write it down. Then I'm going to take a pizza cutter and I want to align this up. It says to about one half inch. So when I line this up like this, I can see where the one-half inches and I'm just going to cut that long gate, put it on there. And then I'm all about that same size and put them on here. Water sealed was not ceiling. You see it starting to open up. Just use a little bit of water. Seal that because you do want that. So I'm just quickly going and cutting them out and then putting them on the pen. This is half of it, one PAM. Now I'm going to do the other half. I just put this there in the center. One at about six by eight. And it doesn't have to be exact. Let's do want to try to get it as close to rectangle as possible. I like kinda straightening out the edges where I can sprinkle it again. My cinnamon. Roll it up. Water to wet this down. To stick. Pinch that once it's wet down and do the same with other Pam down. Cutting this. I always seem to get like his loving that on. This one's a little bit bigger than the others. With my two pans full. I want to spread the top my head. And then I'm going to cover my honey buns again. We're now going to let these dry for at least 30 min. We want them to be double in size. So maybe more than 30 min, but it's going to be at least 30 min. We'll be back at that time. 5. 05 Second Rise and Baking: Are you ready to go into the oven? They have race took Dublin bulk. It actually took us about an hour because I have two hands are going to use to read. One in the center there. We're going to cook these for 15 min to begin. Wow, those are kicking. We're gonna do our next lesson, which is making the glaze 6. 06 Making The Glaze: We're going to start by putting this butter in the microwave and melting it. So we're going to put it in for about a half a minute at 50% power, the better cook for about 30 s. It was actually about 45 s. I'm going to stir it to try to get the butter to melt. If it doesn't don't melt with history, I can always melt at some more. This one piece here that's bigger than the best. I want the feather to be completely melted because I don't want any chance in like legs. So we're stirring it hoping we can get a completely melted if we can't, we can't give it more time, but it looks like it's going to completely melt. Right. Now. We want to add one to spirit of vanilla. One tablespoon of honey, scrape them out. Or powdered sugar. I'm going to switch to a whisk and it says three to five tablespoons. So I'm going to start with three. And then if we need to thin it down, we cam so 123. And now we just want a whisk this together. And if it's not thin enough, we can always add more milk. It is thin enough to be good with this. I think we need at least one more. I'm going to add one more. Then we'll decide if we need to last. Now we're going to let this sit until the honey buttons are done cooking 7. 07 Spreding The Glaze: Honey buns are about done with the 15 min. We're going to check it. If it's starting to turn golden brown on the edges, will pull him out. If not, we'll give it another few minutes. You can see that turning golden brown. So now I'm gonna take my place. I really want to spread all over the top. Make it nice. Yummy. I'm doing this while it's hot. Right after bringing that out of the oven. So you're going to go ahead and glaciers like I'm glazing mind. Then we're going to let them completely cool. Now, you've probably seen those honey bunch of the store and they're much bigger. If you want to make yours bigger, you could, you wouldn't get as many honey buns. But with this size, I'm just going to chew of them instead of one, which would be the equivalent of making them bigger. So I'm going to continue during this time. You do yours and we'll be back where these are completely cool to show you the finished 8. 08 Final Thoughts: Thank you for taking this class. We had fun making art. We first learned how to make the dough. We then prepare the dough for the first dries. And then after the dove has had risen to double limbo, we punched it down and then rolled it out to form our handy button, putting them on the pan, they would bake them. We then covered them and let them rise a second time. After the second rise, we take them while they were baking, we made the glaze for these tiny buds. While they were still hot. Fresh out of the oven. We spread the glaze onto our tiny birds. I hope your funds turned out the way. Your project for this class is to make sense. Please make sure to post a picture of them on our project page and tell us how I look forward to hearing from my kitchen to your kitchen. Happy baking