Honey-walnut sweet rolls
Ingredients
Utensils
2 cutting boards, 2 knives, 1 saucepan, 1 stand mixer with dough hook, 2 kitchen towels, 3 bowls (small), 1 rolling pin, 1 rubber spatula, 1 cast iron pot, oven, 1 whisk, pastry brush, 1 fine grater
Nutrition per serving
Step 1/6
- 21¼ g butter
- 25 ml whole milk
- 25 g light crème fraîche
- 25 g sugar
- 105 g flour
- 1¾ g active dry yeast
- ¼ egg
- salt
- cutting board
- knife
- 1 saucepan
- 1 stand mixer with dough hook
Dice butter. Add whole milk, light crème fraîche, diced butter, sugar and some salt to a saucepan and heat at medium heat. Stirring occasionally, let simmer until mixture reached a temperature of 120°C/248°F. Add flour and active dry yeast to a stand mixer. Start mixing and slowly add milk mixture. Lastly, add egg.
Step 2/6
- kitchen towel
Knead until the dough feels stretchy, cover with kitchen towel and let rise approx. 90 min. in a warm place.
Step 3/6
- 50 g walnuts
- 42½ g Langnese Black Forest Honey
- ½ tsp ground cinnamon
- 12½ g butter (soft)
- flour (for dusting)
- cutting board
- knife
- 1 bowl (small)
- 1 rolling pin
- 1 rubber spatula
Chop walnuts. Combine two thirds of the honey, chopped walnuts, and ground cinnamon in a small bowl. Carefully knead dough, transfer onto a floured working surface, and roll out into a rectangle. Evenly spread soft butter over the dough, then distribute honey and nut mixture over the top.
Step 4/6
- butter (for greasing)
- 1 cast iron pot
- 1 kitchen towel
Tightly roll the pastry into a log along the longer edge. Cut the log in 8 equal-sized pieces. Transfer into a cast iron pot and allow to rise for approx. 45 min. more.
Step 5/6
- 20 g Langnese Black Forest Honey
- 31¼ g confectioner’s sugar
- ½ tbsp buttermilk
- oven
- 1 bowl (small)
- 1 whisk
- pastry brush
Preheat oven to 180°C/350°F. Transfer cast iron pot into the oven and bake sweet rolls for approx. 30 min. Meanwhile, add remaining honey, half of confectioner’s sugar, and half of buttermilk to a small bowl , then whisk together. When sweet rolls are ready to come out of the oven, brush them immediately with the honey-buttermilk mixture and allow to cool.
Step 6/6
- ¼ orange
- 31¼ g confectioner’s sugar
- ½ tbsp buttermilk
- 1 fine grater
- bowl (small)
Zest orange. Whisk together remaining confectioner’s sugar, remaining buttermilk, and orange zest. Drizzle over sweet rolls and enjoy!
Enjoy your meal!