Cook Time
15 minutes
Sundays are for maple and walnut rolls this whole week has been so rainy and this weather calls for something comfy.
(credit to @niecebakes )
Ingredients
- 250g strong bread flour
- 1/2 egg
- 30g sugar
- 4g salt
- 10g yeast
- 135ml water
- 25g unsalted butter
- 1 table spoon ground cinnamon
- 10g softened butter
-
10g Hilltop Amber Maple Syrup
- 40g/walnut paste
- 30g light brown sugar
- Extra Toasted walnuts to sprinkle
- Sprinkle of salt
Directions
Add the pecan/walnut to a blender and blitz until a paste forms.
- Add flour, sugar, salt, yeast, egg and water in a large mixing bowl. Mix on medium speed for 4 minutes until combined.
Add 25g softened unsalted butter and mix on high speed for another 4 minutes.
- Check that the dough does not stick. Cover with cling wrap and leave to rise until doubled.
Mix 10g butter, light brown sugar, salt, pecan paste and maple.
- Knock the dough back down and roll out the dough into a rectangle with a 0.7cm thickness.
Spread paste from above and sprinkle even more walnuts.
Roll the dough and pinch the ends.
Cut into 8 equal pieces using a sharp knife or unwaxed floss.
Leave to rise until double in size.
Preheat oven to 190C.
Bake for 15 minutes.
Once baked, take out the oven and leave to cool for 5-10 mins.