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Honey bun on a plate garnish with pomegranate seeds

Honey Buns

Sweet buns in a shape of a pomegranate. Festive dish for Rosh Hashanah.
Prep Time 15 mins
Cook Time 20 mins
Resting time 1 hr 15 mins
Course bread
Cuisine Jewish
Servings 16 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!
Keyword Rosh Hashanah