HONEYBUNS

FOR THE DOUGH:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons unsalted butter, cold and cut into bits
3/4 cup whole milk
FOR THE FILLING:
2 tablespoons unsalted butter, room temperature
1/3 cup honey
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
FOR THE BAKING PAN:
3 tablespoons unsalted butter
1/3 cup honey
1 cup pecan halves

Preheat oven to 350 degrees F. Set a rack in the center.

TO MAKE THE DOUGH:
Sift together the flour, baking powder and salt. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Make a well in the center and add the milk. Stir with a wooden spoon until the mixture forms a soft (but not sticky) dough.

Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Let the dough rest while you prepare the filling and the baking pan.

TO MAKE THE FILLING:
Whisk together 2 tablespoons unsalted butter, 1/3 cup honey and the cinnamon.

FOR THE BAKING PAN:
Divide the 3 tablespoons butter and 1/3 cup honey equally among the 12 muffin cups or simply brush the butter over the bottom of the cake pan and pour in the honey. The butter and honey will caramelize and stick to the buns during baking. Press the pecan halves into the pan.

TO SHAPE AND BAKE THE BUNS:
On a lightly floured work surface, roll the dough to a 10-by-15-inch rectangle, about 1/4-inch thick, flouring the surface of the dough as necessary and lifting the dough to square off the edges and corners. Trim the edges and brush off any excess flour.

Spread the filling over the dough, leaving a 1-inch border along the top. Divide the raisins evenly over the filling. Roll the dough away from yourself, tucking it under with your fingers to tighten as you work your way across.

Divide into 12 equal pieces if using the muffin tin or 8 equal pieces for the cake pan. Place each cut side down into the pan.

Bake for 25 to 30 minutes, until nicely browned. Invert immediately or loosen with a knife around the buns and lift them gently onto a plate.

Note: You can make the dough the night before, wrap it tightly in plastic and refrigerate it until ready to bake.

Makes 8 or 12
Source: Covered in Honey: The Amazing Flavors of Varietal Honey by Mani Niall