Equipment
- 1 stand mixer with hook attachment
- 1 13" skillet or 9x13" pan
- 1 offset spatula
Ingredients
Dough
- 240 mL warm water
- 50 grams granulated sugar
- 7 grams active dry yeast
- 113 grams salted butter, melted
- 1 large egg
- 1/4 tsp vanilla powder/beans, or 1 tsp vanilla bean paste/extract
- 420-480 grams bread flour (or all-purpose flour), spooned and leveled, or all-purpose flour, spooned and leveled
- 1 tsp fine sea salt
- 60 mL heavy cream
Filling
- 56 grams salted butter, softened
- 113 grams walnuts, ground
- 100 grams granulated sugar
- 1/4 tsp vanilla beans/powder, or 1 tsp vanilla bean paste or extract
Method
Dough
- Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.240 mL warm water, 50 grams granulated sugar, 7 grams active dry yeast
- Add the rest of the sugar, melted butter, egg and vanilla, mixing until they’re somewhat combined. Then add the flour and salt and mix until it comes together.113 grams salted butter melted, 1 large egg, 1/4 tsp vanilla powder/beans or 1 tsp vanilla bean paste/extract, 420-480 grams bread flour (or all-purpose flour), spooned and leveled or all-purpose flour, spooned and leveled, 1 tsp fine sea salt
- Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough feels itself away from the edge of the bowl.
- Cover and let it proof for about 60-90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.
Filling
- Make the filling by placing the walnuts in a food processor and pulsing until they’re ground. Mix with the sugar and vanilla beans/powder and aside.113 grams walnuts ground, 100 grams granulated sugar, 1/4 tsp vanilla beans/powder or 1 tsp vanilla bean paste or extract
Shape
- Grease a 13" skillet or a 9x13x2 inch pan with butter, oil or baking spray (I use the wrapper of the butter and just wipe it around the pan).
- Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle.
- Add the filling by spreading the butter evenly on top of the dough. Then sprinkle the walnut sugar mixture on top of the butter, spreading it out evenly.56 grams salted butter softened
- Roll the dough into a tight log, starting at one of the short ends, so you have a shorter fat log, not a long skinny roll. Use a large serrated knife to slice into 12 rolls. Place into the prepared pan, cover and allow to proof in a warm environment for another 30-45 minutes, until doubled in size.
- Preheat the oven to 3350F/177C convection.
- Pour the heavy cream between the proofed rolls and bake for about 20-25 minutes until the bread is golden brown. I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft, pale but baked and not raw or doughy.60 mL heavy cream
- Allow the rolls to cool for a few minutes. Dust with powdered sugar and serve warm or at room temperature.
Notes
- sub active dry yeast for instant yeast - skip activation, just mix with all the ingredients; proofing time will be about half for each.
Nutrition
Calories: 361kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 292mgPotassium: 96mgFiber: 2gSugar: 13gVitamin A: 448IUVitamin C: 0.2mgCalcium: 24mgIron: 1mg