A lot of freaking flavor but kind of working for me LOL will let it steep The ooo powdered sugar and flv frosting may work better here but I don’t have them yet, but I’m digging this mix.
I took the dog for a walk and went to the circle k.
Bought a honey bun. First off, $2.19 for a stale three week old donut wrapped in cellophane? Yikes!
Now, I’m a freshman mixer though I’ve made some pretty yummy stuff. But I’ve had trouble replicating things other than easy stuff like fruit loops and banana runts etc.
So this flavor review is from my more veteran “culinary” experience. By the way mine was a hostess brand.
I don’t get any honey flavor whatsoever. Definitely cinnamon, but it’s as if they didn’t want you to know it’s there, but it’s there.
I was surprised it was so “cakey”. I thought they were more doughnut-ey. I think little Debbie’s are better, going from memory. Definitely yeast, and definitely powdered sugar. The grease flavor associated with fried dough like at the fair, I think is the predominant underlying tone, the one that sparks the olfactory memory to me.
I got absolutely no butter flavor, perhaps a little butter texture but nothing like buttered popcorn.
I think the yellow cake idea is pretty spot on, maybe cake batter. I’ve had some trouble with my fried dough flavors, but you’ll want that fried taste. Too bad no one makes an “over used grease” flavor. While I own flv frosting, it hasn’t shined yet in any of my recipes (my bad), but I’ll bet that’s close.
I think I’m going to try a mix or two of my own tomorrow.
This looks good. And you know what I’m thinking, like for instance with the butter flavor that I can’t find in the real honey bun? What’s wrong with making a better tasting honey bun?
Many of my recipes, like “red licorice cream pie” didn’t turn out how I thought they would but were delicious nonetheless. As a side note, my nephew tasted the licorice pie and said, “raspberry zingers”.
Fun thread.
Oh no I enjoyed it. I have many guilty pleasures. I have a can of Chef Boyardee ravioli about twice a month. It’s not ravioli but I like it occasionally. I just found it strange that I purchased this poor attempt, right across the street from a very good donut shop where I could have gotten TWO donuts for that price.
It’s definitely not a gourmet food and I remember as a kid wolfing those down thinking how great they were. And I agree making it better wouldn’t be a bad thing LOL. I’m not awake enough to function properly yet…but can’t wait to see what you and everyone else comes up with.
Such a true statement and I totally agree. Choosing flavors that are accurate to your palate and the recipe also helps a lot. So when I see popcorn as a replacement for butter it seems like a contradiction to achieving a Honey Bun flavor… as it’s not just butter being added and it is introducing popcorn into the mix… which IMO adds an off note and could complicate the mix.
I just don’t see a need for lemon or milk when it comes to HBs. The Lemon IMO just seems out of place… nothing about a HB gives me the impression of anything citrus. The milk is already cooked into the dough and may add a uncooked raw type aspect to the mix. Milk can also dilute or mute subtle flavors when not used properly. The Honey does sound solid… After all it is a HB the OP is shooting for. Just pick a good honey.
Again IMO is something that might complicate the mix and I have never experienced a granular effect in a HB.
Some clear examples of over complicating a simple base and sometimes more than one flavor brand is needed to keep a mix pretty simple. IMO building a solid base really simplify the process. You can save the highlights for later after you’ve built a good base to work with. You might find nothing else is needed
depending on how the “popcorn” is used… I even thought of marshmallow treats…
the lemon is used lightly… just as in my winstin, citruses are good at helping layers to stay layered. I wouldn’t want to use honey bee, it’s too thick and honey buns, even tho they are called that, isn’t much honey in them to start with… the milk in the milk and honey will be used to keep the fried and sweet doughs loose enough to become believable…
It is there… again, used lightly will help
the base is the breads… how we all mix should be different… just as in tastes… but knowing what you are working with is half the battle. Get to know your flavors, enjoy what you work with and never mind I stick with what I like… You stick to your likes
btw… I do not have the time to mix all this up… much less argue with anyone over tastes…
TGIF!
That’s one of the big takeaways that has helped me a lot so far. I’ve never had a grand success when I try to mix ingredients from the real food to try to create a vape juice.
Yes, you need flour, eggs, and sugar individually to make a real HB dough, but not individually for making a vape juice, as a relevant example. You just need a ‘sweet dough’ and those profiles exist already. You just need to find the one that suits you.
Zippy brought up the Baked Cinnamon Roll last night in a live while we were still talking about the elusive honey bun recipe. When she said it, it clicked a light on. It was one of the few “cinnamon” buns concentrates I could vape because I never got the cinnamon in that one, just the sweet dough from the recipe. It’s got that yeasty, almost dry bread flavor that I remember the honey bun having. The glaze is the part that I think could be improved on, even though my mom (my official taste taster at home) says yep that’s a honey bun LOL
Ran across a recipe I made in 2017 LOL long forgotten
I’d suggest a few corrections here though (especially given that it seems to be drawing the interest of some of our “foreign” friends who have stated that they not only haven’t had one, but don’t have them available to try).
A Honey Bun is nothing like a donut IMO. It’s more like a cinnamon roll than anything. A doughy, bread-based snack, with a glazed icing topping.
There’s zero powdered sugar aspect to it.
There’s zero cream cheese aspect to it (though I understand that some prefer CCI to a traditional icing).
Stale is NOT the norm in any food you want to eat (at least, that I can think of), so I don’t know why that was even brought up.
Convenience stores are the LAST place to buy honey buns (unless you’re down South where they at least have a chance at still being popular (and even then, I suspect there’s going to be a heavily geriatric demographic involved influencing the numbers lol.)
There’s no citrus at all (as PV noted as I’m still typing this up).
If you removed the icing/glazed element, what you’re left with is a bread (not cake, so again, I don’t understand how donuts continue to be be referenced. /scratches head)
Anyways, I hope some aspects of this help clarify the essence of what’s being discussed to our friends abroad who don’t have access to this wonderful little treat.
I dunno where you shop but the small handimart here… the hostest for the mostest wow… anyways… a touch of lemon will not hurt, and if kept low, once steeped… will not be noticeable, but will add a helping hand to any form of sweet… If I was mixing this, I would add it… doesnt mean you two have to at all…
like I said… different tastes and mixing styles… its what keeps us all interested
In my case, that is how I have ever had them, on the rare occasions that I do. Either from a box on a store shelf or from a vending machine. I’ve never had a fresh baked one and wouldn’t even know what one tastes like. All I know are plastic wrapped happy nuggets. I like them, but imagine they are very different from one Grandma just made, so that is where I draw my palate from. Others may think of them this way exclusively too, I dunno.
Exactly that. No cakey or donuty feel at all. Just a sweet bread covered in a glaze.
