Sweet treats

Honey-walnut sweet rolls

8 pieces

Easy 30 + 135 min. resting


  1. 250 g Langnese Black Forest Honey

  2. 200 g walnuts

  3. 85 g butter

  4. 100 ml whole milk

  5. 100 g light crème fraîche

  6. 100 g sugar

  7. 420 g flour

  8. 7 g active dry yeast

  9. 1 egg

  10. 2 tsp ground cinnamon

  11. 50 g butter (soft)

  12. 250 g confectioner’s sugar

  13. 4 tbsp buttermilk

  14. 1 orange

  15. salt

  16. flour (for dusting)

  17. butter (for greasing)

  18. chopped walnut (for serving)


  1. 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

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

  7. 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!