Honey Buns for Two

Stir yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. If yeast doesn’t foam, it may be bad and you’ll need to try new yeast.

In the bowl of a stand mixer fitted with a dough hook, combine flour, milk, butter, egg yolk, sugar, salt, a pinch of cinnamon, and yeast mixture. Use a rubber spatula to stir all of the ingredients together then mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. You may have to stop occasionally if you see dry bits settling in the bottom of the mixer. Bring everything together with your hands and then continue kneading with the dough hook until a uniform ball is made.

Sprinkle the dough lightly with flour, cover the bowl with plastic wrap, and let the dough rise at a warm room temperature until doubled in size, about 1 hour.

Lightly flour a surface and roll out the dough on this surface. The dough should be a rectangle with dimensions of about 4 x 10 inches.

Sprinkle 1 teaspoon ground cinnamon onto the dough and spread evenly around. Roll the dough along the shortest side of the dough to form a log.

Cut dough log into four equally-sized buns. Slightly flatten the bun by pressing on the cut sides. If the ends look like they’ll come loose, try tucking the end inside one of the other layers. Place them cut side down onto a baking sheet.

Cover and allow to rest for about 10 minutes while you heat the oil and make the glaze.

While buns rest, mix powdered sugar, honey, water, salt, and vanilla until no lumps remain.

Place 4 cups of oil into a 3-quart saucepan. Attach a candy thermometer to the side of the pan so that the bulb is submerged in the oil to register the temperature. Heat over medium-high heat until oil reaches 355ºF.

Fry one bun at a time. Gently lower the bun into the hot oil and allow to fry and brown for 1–2 minutes. Flip to the other side and fry for 1 minute more. Rotate the bun through the oil for 15 more seconds, making sure that every bit of the bun is moistened with very hot oil. Remove and quickly transfer to a wire rack.

Return oil to 355°F between batches and fry the remainder of the buns, transferring to the wire rack when they’re done.

Dip the buns in the glaze mixture and let the excess drip off. The honey buns are best if eaten immediately, but can be stored in an airtight container for 3 days.