Honey-walnut sweet rolls

• 250 g Langnese Black Forest Honey

• 200 g walnuts

• 85 g butter

• 100 ml whole milk

• 100 g light crème fraîche

• 100 g sugar

• 420 g flour

• 7 g active dry yeast

• 1 egg

• 2 tsp ground cinnamon

• 50 g butter (soft)

• 250 g confectioner’s sugar

• 4 tbsp buttermilch

• 1 orange

• salt

• flour (for dusting)

• butter (for greasing)

• chopped walnut (for serving)

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

1

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.

2

Knead until the dough feels stretchy, cover with kitchen towel and let rise approx. 90 min. in a warm place.

3

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.

4

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.

5

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.

6

Zest orange. Whisk together remaining confectioner’s sugar, remaining buttermilk, and orange zest. Drizzle over sweet rolls and enjoy!