Honey-Walnut Sticky Buns
- Prenatal pick
- Kid-friendly
- Vegetarian
Ingredients
- 1 tsp (5 mL) granulated sugar
- 1-1/2 tsp (7 mL) active dry yeast
- 3/4 cups (175 mL) milk
- 1/4 cup (60 mL) buckwheat honey or other liquid honey
- 2 tbsp (30 mL) walnut oil or vegetable oil
- 1 egg
- 2 egg yolks
- 2 tsp (10 mL) finely grated orange rind
- 4 cups (1 L) (approx) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1 tsp (5 mL) salt
- Walnut Filling:
- 1-1/2 cups (375 mL) walnut halves
- 1/2 cup (125 mL) packed dark brown sugar
- 1/3 cup (75 mL) chilled butter, cubed
- 1-1/4 tsp (6 mL) ground cardamom
- 1/2 tsp (2 mL) cinnamon
- pinch salt
- 1/4 cup (60 mL) buckwheat honey or other liquid honey
- Honey Glaze:
- 1/4 cup (60 mL) buckwheat honey or other liquid honey
Preparation
In stand mixer or bowl, dissolve sugar in 1/4 cup/60 mL warm water. Sprinkle with yeast; let stand until frothy, about 10 minutes.
With paddle or wooden spoon, beat in milk, honey, oil, egg, yolks and orange rind; beat in 1 cup/250 mL of the all-purpose flour, whole wheat flour and salt. With dough hook or wooden spoon, stir in enough of the remaining all-purpose flour, 1/2 cup/125 mL at a time, to make fairly stiff dough.
Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour as necessary. Form into ball. Place in greased bowl, turning to coat; cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface and knead a few turns. Roll out dough into 16- x 12-inch/40 x 30 cm rectangle.
Walnut Filling: In food processor, finely chop together walnuts, sugar, butter, cardamom, cinnamon and salt; sprinkle over dough, leaving 1-inch/2.5 cm border on long sides.
Drizzle honey over filling. Roll up tightly from long side, pinching seam to seal. With sharp knife, cut into 12 slices. Arrange, cut side up, in greased 13- x 9-inch (3.5 L) metal cake pan. Cover with plastic wrap; let rise until doubled in bulk, 45 to 60 minutes.
Bake in centre of 350°F/180°C convection oven or 375°F/190°C conventional oven until golden and firm to the touch, 22 to 25 minutes. Let cool in pan on rack for 3 minutes. Invert onto tray, scraping any filling in pan over buns; invert again onto serving plate.
Honey Glaze: Brush honey over warm buns. Let cool.
Makes 12 buns.
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