I am a bit stressed because this Sunday I participate in a challenge. I cook live at IFA Berlin at the AEG booth. If you want to see me in action you don’t need to travel to Berlin. There will be a live stream, which starts on Sunday at 13:00. If you have a Twitter account you even can support me by tweeting zorra #IFA2012 #AEG # Kochduell ! Looking forward reading from you!
So that’s why my post is a bit short today. C Mom Cook hosts the current Bread Baking Day #53. She invites us to bake swirly breads till September 1st. So I made the following swirls.
Walnut-Honey-Swirls
makes: 6
Honey, Walnuts and a fluffy dough a match made in heaven!
Ingredients
250 gflour
20 gVanilla flavored sugar
1/2 tssalt
10 gfresh yeast
60 gmilk
20 gwater
45 gbutter
1egg (M)
Filling
120 gCalifornian walnuts, coarsely ground
30 gHoney
30 gbutter
1/2egg white
Instruction
Dough: Dissolve yeast in some of the milk. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 for 4 minutes. Mix another 6 minutes on a higher speed 2 until it is smooth and elastic. Let rest dough covered at room temperature for 30 minutes, stretch and fold an let rest for 30-40 minutes.
Filling: Mix all ingredients.
Roll out the dough into a rectangle. Spread evenly the filling on top of the dough and roll up. If it’s warm in your kitchen, chill the log for 15 minutes in the fridge, the cutting will be easier. Cut into rolls and place on baking sheet. Cover and let rise for about 30 minutes.
Preheat oven to 200 C. Bake Buns in the middle of the oven for about 15-17 minutes. Remove from oven and move to a wire rack.
Tags: BBD, buns, walnuts, swirl
In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.
Damit hast du mich schon um den Finger gewickelt.
Very, very fine! :)