Beehive Buns Recipes

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BEEHIVE CAKE

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 6 servings

Number Of Ingredients 21



Beehive Cake image

Steps:

  • To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
  • To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  • Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
  • After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
  • To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
  • Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
  • Bake until golden approximately 20 to 25 minutes.
  • To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
  • This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.

2 ounces (1/2 stick) butter
2 ounces (1/3 cup) sugar
1/4 cup (2 ounces) honey
3/4 cup (2 ounces) almonds
2/3 cup sugar
4 tablespoons cornstarch
4 egg yolks
2 cups milk
1 envelope, plus 1 teaspoon unflavored gelatin
1/4 cup water
2 cups heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 package active dry yeast or 1 cake fresh yeast
1 tablespoon sugar
1/4 cup warm milk
3 tablespoons butter, melted and cooked
1 egg
1/3 jar caramel topping

BEEHIVE BUNS

Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 17



Beehive Buns image

Steps:

  • Make the apricot syrup: In a medium saucepan, heat apricots along with 5 cups water over medium-high. Gently simmer, stirring occasionally, until apricots have broken down, 25 to 30 minutes. If mixture becomes dry, add more water, 1 tablespoon at a time. Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer apricot mixture to the sieve and let stand until cool enough to handle. Squeeze out as much of the liquid as possible. You should have about 3/4 cup. Stir in vanilla seeds and sugar and cook until thickened, about 10 minutes.
  • Make the buns: In the bowl of an electric mixer, combine milk and yeast and let stand 5 minutes. Add flour, salt, oil, honey, and egg yolks. With dough hook, mix on low until mixture comes together. Increase speed to medium-high; beat until dough is soft, about 10 minutes.
  • Lightly coat a large bowl with cooking spray. Form dough into a ball and transfer to prepared bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
  • Place cream cheese, orange zest, vanilla seeds, sugar, and apricots in a medium bowl and stir until well incorporated; set filling aside.
  • Lightly coat a 2-quart shallow baking dish with butter. Turn dough out onto lightly floured surface and use a sharp knife to cut dough into 30 equal pieces. To prevent dough from drying out as you work, loosely cover with a damp kitchen towel. Working with one piece at a time, stretch into a 2-inch square. Place 1 teaspoon reserved filling in the center and pinch corners to seal. Transfer to prepared baking dish, crimped-side down. Repeat process with remaining dough and filling. Cover with plastic wrap and let rise 1 hour.
  • Preheat oven to 350 degrees. In a small bowl, whisk egg with 1 tablespoon water. Brush buns with egg wash, then bake until buns are golden brown, about 24 minutes.
  • Pour warm apricot syrup over buns. Serve warm.

2 cups chopped dried apricots, preferably from California
1/4 vanilla bean, split and seeds scraped
1 teaspoon sugar
3/4 cup whole milk, heated (100 to 110 degrees)
1 package active-dry yeast (1 3/4 ounces)
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons safflower oil
2 tablespoons honey
2 large egg yolks, plus 1 large egg
Nonstick cooking spray
1 (8-ounce) package cream cheese, room temperature
Zest of 1 orange
1/2 vanilla bean, split and seeds scraped
2 tablespoons sugar
1/4 cup finely chopped dried apricots, preferably from California
Unsalted butter, for baking dish

BEEHIVE BUNS

Such a cute activity for kids to help with! They can make the beehives and of course do all the mixing. These rise for 1 hour and then another 15 minutes; this time isn't included in the prep or bake time. From Easy to Bake, Easy to Make.

Provided by JESMom

Categories     Breads

Time 30m

Yield 12 buns

Number Of Ingredients 8



Beehive Buns image

Steps:

  • Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Stir in milk, /4 cup honey and 1/4 cup butter. Add salt and enough flour to make soft dough.
  • Knead dough on a lightly floured surface until smooth and elastic, 6-8 minutes.
  • Place dough in a greased bowl turning to grease the top also. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Spray a baking sheet with nonstick cooking spray. Punch dough down; divide in half. Roll each half of dough into a 12 X 6 inch rectangle.
  • Cut one inch strips from the long edge of each rectangle. Curl into a behive shape with a wider base and narrower top on the baking sheet.
  • Cover; let rise until doubled in size again, about 15 minutes.
  • Preheat oven to 375 degrees. Bake buns until golden, 15-20 minutes.
  • Combine honey and butter in a small saucepan until butter melts.
  • Drizzle over buns.

1/4 ounce active dry yeast
1/4 cup warm water
2/3 cup warm milk
1/2 cup honey, divided
1/4 cup butter, plus
2 tablespoons butter, softened, divided
1/2 teaspoon salt
3 1/2 cups all-purpose flour

BEEHIVE BUNS

Number Of Ingredients 17



Beehive Buns image

Steps:

  • In large bowl, combine whole wheat flour, yeast and salt set aside. Cover raisins with water for 1 minute drain. In small saucepan, heat milk, 1/3 cup honey and 1/3 cup margarine until very warm (120 to 130°F.). Add warm mixture to flour mixture. Beat in eggs 1 at a time stir in drained raisins. By hand, stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.On floured surface, knead in an additional 1 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (Cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover let rise in warm place until light and doubled in size, about 30 to 45 minutes.Heat oven to 350°F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups place on wire racks. In small saucepan, heat 3 tablespoons each honey and margarine. Stir in powdered sugar and vanilla until smooth. Drizzle over warm rolls.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 210 Protein 4g Carbohydrate 37g Fat 5g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROLLS
2 cups whole wheat flour
2 packages active dry yeast
1 teaspoon salt
1 cup raisins
1 cup very hot water
1 cup milk
1/3 cup honey
1/3 cup margarine or butter
2 eggs
2 to 3 1/4 cups all-purpose flour
GLAZE
3 tablespoons honey
3 tablespoons margarine or butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

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