Rosh Hashanah (the Jewish New Year) is at the end of this month and now is the time to plan your meal for the holiday eve. In Rosh Hashanah, we eat sweet dishes for a sweet New Year and these Honey buns are a perfect addition to your table!
September ushers in the new year and finally the end of the overwhelming summer. I love this time of the year; from the atmosphere of the holiday to the beginning of fall. Fall means all the delicious and comforting foods are here and we can use the oven to bake without thinking twice. What can be better than that?
For the festivity of the holiday and for adding the holiday symbols, I made the buns in a shape of a pomegranate. You can also make them round if you want.
Another option of shapes is to create a round crown of buns. The dough of the buns is sweet challah dough so you can also just bake it as challah if you prefer.
The dough of the buns is sweeter than usual because it’s Rosh Hashanah, therefore it contains sugar and honey too. If for some reason you want it less sweet, you can reduce the amount by your taste.
For the shiny touch, I glazed the buns with more honey, don't skip the glaze though as it keeps the buns moist and fresh.
The baking time is not very long either and the outcome is very satisfying. In my family, we like to set the table for the holiday and put one bun for each guest as a starter with the symbols and blessings dishes.
The recipe yields 16 buns, if you need more you can double the recipe.
Here is the recipe for these festive and delicious honey buns:
- 4 cups (500 grams) flour
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 tablespoon dry yeast
- 1 egg
- ¼ cup vegetable oil
- 2 tablespoon honey
- 1 cup lukewarm water
For the glaze:
- 2 tablespoon boiling water
- 2 tablespoon honey
- In a stand mixer bowl, place all the dough ingredients.
- Knead the dough with the kneading hook for 4-5 minutes. The dough needs to be sticky and soft.
- With your hand, create the shape of a ball from the dough and place in a greased bowl for rising.
- Let the dough rise for 1 hour or until it doubles in volume.
- Divide the dough to 17 small balls.
- Place 16 balls on a baking pan lined with baking paper.
- Divide the 17th ball into 16 smaller balls and place that small ball on top of each big ball.
- Set the oven to 180°C / 360°F with the fan.
- With scissors, cut each small ball to the shape of a pomegranate crown.
- Let the buns rise for 15 more minutes.
- Bake for 20 minutes.
- In a small bowl, mix the glaze ingredients.
- Brush the baked buns with the glaze.
- Happy New Year!