2025 National Festival of Breads Finalist

Tiffany Aaron

Arkansas

INGREDIENTS

Hot Honey

½ cup honey

1 large fresh jalapeño pepper, seeds removed and sliced thin

Dough

¾ cup warm water (110°F - 115°F)

1 (¼-ounce) package active dry yeast

1 tablespoon honey

2 1/3 - 2 ½ cups King Arthur® Unbleached All-Purpose Flour, plus extra for dusting

¼ cup salted butter, softened

1 large egg, beaten

1 ½ teaspoons salt

Pimento Cheese Filling

3 ounces cream cheese, softened

2 tablespoons mayonnaise

⅔ cup shredded sharp Cheddar cheese

2 tablespoons diced canned pimento, drained, patted dry

1 tablespoon finely diced fresh jalapeño pepper, seeds removed

1/8 teaspoon salt 

DIRECTIONS

For hot honey: In small saucepan, over medium-low heat, bring to a simmer honey and jalapeño pepper, stirring constantly. Remove from heat and let the mixture steep.

For dough: In small bowl, whisk together water, yeast and honey; let proof 10 minutes. In bowl of stand mixer fitted with dough hook, combine 2 1/3 cups flour, butter, egg and salt. Add yeast mixture and mix on low 5 minutes until mixture begins to come together. Scrape down sides and bottom of bowl with a spatula. Increase speed to medium-low and knead 5 minutes. If dough is sticky, add more flour, 1 tablespoon at a time just until a soft, smooth dough is formed. Place dough in lightly greased bowl. Cover; let rise until doubled, about 1 hour. Meanwhile make the filling.

For filling: Using mixer, beat cream cheese and mayonnaise until smooth. Add Cheddar cheese, pimento, jalapeño pepper and salt. Stir until well-combined. Cover; set aside at room temperature until ready to use.

Generously coat a 9” x 5” loaf pan with cooking spray. Deflate dough and divide in 12 equal pieces. Shape each piece into a 4” circle. Spoon 1 tablespoon pimento cheese filling on circle spreading to within ½” of edge. Fold circles in half and place straight-side down in pan. Repeat process, pressing each piece tightly against the next so all will fit in the pan. Cover; allow to rise until doubled, about 1 hour.

Preheat oven to 350°F. Bake on middle rack 40 - 45 minutes or until golden and the internal temperature registers 200°F - 205°F in center of loaf. Let cool in pan 15 minutes, then transfer to rack.

Serve while warm. Drizzle each slice with hot honey before serving.

YIELD: 1 loaf, 12 servings.