Honey does wonders in yeasted dough, especially when you want the sweet flavor to come through in recipes like cinnamon buns, sweet bread, etc. It browns nicely and helps keep your baked goods moist. As for pastry, we'd recommend trying to find a way to use it in the filling rather than in the dough itself. Pastry dough is usually quite dry and honey would make it sticky and difficult to work with. Perhaps you could try filling a pastry with the honey-almond topping from a classic Bee Sting Cake recipe. It'd be delightful! Kye@KAF

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