Hello dear visitor!
Here comes my first recipe, namely one for these oh-so-fluffy Maple Syrup Walnut Rolls.
50 g yeast (preferably fresh)
1 kg flour
150 g butter (room temp)
150 g sugar
0,5 l milk
1 tsp salt
1 tsp cardamom
Egg for egg wash
Here’s what you do:
First of all, we have to make a yeast dough. Normally I mixed the butter and milk in the beginning, and that definitely works too. If you want to save yourself some work then just do it like this. If not, just follow the recipe for a delicipus and fluffy dough 🙂
Heat milk up until perfect temperature, you shouldn’t feel warm or cold when testing the temperature with a finger. Add some of the milk to the yeast in a small bowl and put to the side. Measure all the other ingredients. Sift the flour, put some to the side and add later if the dough needs it. Add all dry ingredients to a bowl and make a mould in the middle. Add the milk-yeast mixture and mix together. Then add the rest of the milk and stir well. Add the egg. Either you use a machine or, give the dough the love it aches for, and do it by hand. I kneaded the dough for approximately 15 minutes, then it felt nice and elastic. Now, add the room temperatured butter (this will be sticky business if you’re working by hand!).
For the filling, fry walnuts very lightly without fat in a frying pan. Add a little butter, a pinch of salt, and a dash of maple syrup (gosh, I’m sorry for being so unspeficic here, the recipe was kind of invented along the way. If you’re really a fan of spefic amounts I’d say two handfuls of nuts, a teaspoon of salt, a tablespoon of syrup and a tablespoon of butter – you don’t have to fear making too much of this, I’m quite sure it will be eaten anyway 😉 Chop the nuts into small pieces and try not to eat up all in advance. Put some to the side for sprinkling over the buns before baking!
Once the dough has gotten nice and big, take a fourth of it and roll it out to a rectangle. This was close enough:
Then, spread a thin layer of maple syrup all over the dough (if you wish, add some cinnamon to it first) and put on some chopped nuts. If you’re a big fan of sweet stuff, sprinkle some sugar on there as well. Roll it together as tightly as possible and cut it into pieces. Put them on a baking tray, cover up, and let rise somewhere warm until baking.
I would NOT recommend is to put them into muffin moulds. Sure, they look marvellous when they are done, but due to the egg wash they’ll get stuck and … Well, I’ll put it like this: I scrubbed the moulds for half a freaking hour, and then they still weren’t clean. An absolute nightmare!
You now have the buns cut out, let rise somewhere warm until baking. Cover with egg wash and sprinkle some (brown) sugar on top and then nicely chopped nuts. Do not take too big pieces of nuts as they burn easily and get bitter.
The oven should be hot, so 250°C (or 480°F). Bake for 5-7 minutes. Keep an eye on them! From “nah, they are not even close” to “hm, what is this weird smell” it goes faster than you think!
Try to wait for a minute or two before indulging so you won’t burn your mouth. Oh yes, a challenge indeed!
Now nothing remains but to enjoy 🙂
PS: It’s no problem to freeze them, pop them in the oven after thawing and they’re like fresh.