A light, tender pastry that can be filled like a cream puff or eaten “as is” drizzled with
honey. They are so easy to make and you won’t be disappointed. They are not cake, a muffin, or a doughnut. They are sunken after baking but oh so moist and delicious I guarantee you won’t eat just one.
INGREDIENTS
- ½ cup butter
- ¾ cup flour
- 1 cup of milk
- 4 eggs
DIRECTIONS
Preheat oven to 375°F. degrees
- Heavily grease 12 muffin cups, be sure to grease the tops and edges.
- Melt the butter in a saucepan.
- When the butter is melted, add the milk and bring to a boil.
- Add flour all at once and stir until a ball forms and does not fall apart.
- Remove from heat for 5 minutes.
- After 5 minutes, add one egg at a time and beat with a wooden spoon for one minute.
- Continue with each egg beating with wooden spoon for a minute.
- Divide the batter between each muffin cup.
- Sprinkle the top with sugar.
- Bake for 30 minutes.
- Remove from oven and remove buns from muffin tin.
- Drizzle with honey and enjoy while warm.
Kitchen Moxy 