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
2 tsp ground cinnamon
50 g butter (soft)
250 g confectioner’s sugar
4 tbsp buttermilk
flour (for dusting)
butter (for greasing)
chopped walnut (for serving)
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
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 – salt
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.
Knead until the dough feels stretchy, cover with kitchen towel and let rise approx. 90 min. in a warm place.
200 g walnuts – 170 g Langnese Black Forest Honey – 2 tsp ground cinnamon – 50 g butter (soft) – flour (for dusting)
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.
butter (for greasing)
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.
80 g Langnese Black Forest Honey – 125 g confectioner’s sugar – 2 tbsp buttermilk
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.
1 orange – 125 g confectioner’s sugar – 2 tbsp buttermilk
Zest orange. Whisk together remaining confectioner’s sugar, remaining buttermilk, and orange zest. Drizzle over sweet rolls and enjoy!