Yields 12-15 buns
Dough:
1 oz active dry yeast
2 oz granulated sugar
0.5 fl oz milk
5.5 fl oz buttermilk
1 tsp vanilla extract
Zest of 1 orange
1 tsp orange juice
2 egg yolks
2 tsp salt
1 lb AP flour
8 oz unsalted butter, very soft
Mix yeast, sugar, milk, buttermilk, vanilla, and orange zest and juice in large bowl. Add yolks, salt, flour, and butter, and mix until dough comes together. Turn dough out onto lightly floured surface and knead until butter is completely distributed and dough is smooth. Cover and let rise until doubled, 1-2 hours.
Topping:
3 fl oz Mike's hot honey
3 oz brown sugar
2 oz chopped walnuts
Mix topping ingredients until well combined. Lightly grease muffin cups, and distribute topping mixture evenly among cups, about 1 tablespoon each.
Filling:
4 oz dried cherries
1/4 cup brandy
1/4 tsp dried thyme
4 oz fresh goat cheese, crumbled
3 oz unsalted butter, melted
While dough rises, combine cherries and brandy in saute pan and cook over medium heat until brandy just comes to a boil. Remove from heat and let cherries absorb brandy.
Punch down risen dough and let rest 10 minutes. Roll out dough into a rectangle approximately 12" x 18" and 1/4" thick. Brush with melted butter, sprinkle with thyme, and evenly distribute soaked cherries and goat cheese over the dough. Roll up dough starting at long edge. Cut dough into inch thick slices and place a slice in each muffin cup. Cover pan and proof buns until doubled, about 20 minutes. Bake at 325 until browned, about 25 minutes. Invert pan onto parchment-lined sheet tray so topping pours over buns.
