News 2018 — baking with honey
Why Honey is a Smart Alternative to Sugar (& How to Substitute)
Posted by Eva Andrews on
Food 52 blog by Joanne ChangJoanne Chang—owner of Flour Bakery, author of Baking with Less Sugar, and all-around dessert wizard—has discovered that less sugar can often mean more flavor. Today: This light and airy sticky morning bun is made entirely with honey, which means you'll keep enjoying it even after the first couple bites. The old adage, "If it ain't broke, don't fix it" reverberated through my head as I was testing recipes for my latest book, Baking with Less Sugar. Did it really make any sense at all to create a no-sugar version of our famous sticky bun? When Bobby Flay declares your pastry "The Best Thing I Ever Ate"...