Ingredients
- 1 1/2 cups buttermilk, plus extra for brushing
- 45 g butter, cubed
- 30 g La Tourangelle Walnut oil, plus extra to grease the bowl
- 3 3/4 cups AP flour
- 1 1/2 cups rye flour
- 3/4 cup superfine sugar
- 2 eggs
- 3 1/2 tsp fast acting yeast
- 100g butter, cubed
- 50 g La Tourangelle Walnut Oil
- 1/4 cup cane sugar
- 1 cup walnuts
- 2 tsp black sesame seeds
- Finely grated zest from 2 oranges
- Pinch of salt
- 1/2 cup clover or buckwheat honey
- 1/4 cup freshly squeezed orange juice
- 1/4 tsp cayenne
For the dough:
For the filling:
For the syrup:
Directions
Make the dough: warm the buttermilk and butter in a saucepan until butter melts and mixture is a bare lukewarm. Add yeast and stir to incorporate. In a stand mixer fitted with the dough hook, mix all ingredients on low speed until the dough forms, about 3 minutes. It will look sticky. Empty dough onto a floured work surface and knead until it becomes smooth. Place dough ball into a greased bowl, cover with a damp tea towel, and place inside the oven with the light turned on. This warmish environment will aid in the yeasted dough's rise - check in 1-1 1/2 hours: it should double in size.
In a medium sauté pan, combine sugar, walnuts, and a pinch of salt. Melt sugar over medium heat, stirring constantly once melted. Pan may smoke - stir to coat walnuts in caramelizing sugar, removing pan from heat as needed to prevent scorching. Once caramelized and walnuts are coated, empty mixture onto a Silpat mat and allow to cool fully. Once hardened, pulse in a food processor into coarse crumbs. Empty mixture into a small bowl. Add walnut oil, sesame seeds, & orange zest.
Over medium high heat in a small sauté pan, brown butter until it turns medium caramel brown and smells nutty, swirling the pan to prevent burning, about 5 minutes. Transfer to the filling ingredients bowl after cooling and stir to combine.
- On a floured work surface, empty out risen dough and roll into a rectangle 20 inches wide x 14 inches tall. Spread the filling to coat the surface, then roll from the bottom edge up, creating a tight, long rope. Cut into 9 even sections, then arrange them in a parchment-lined baking tray. Use a bench scraper to scoop up any spilled filling and add in between the arranged rolls.
- Cover with cellophane and allow to rise on the warm oven for another 20 minutes or so as it preheats to 350 degrees. Brush with buttermilk and bake for 25 minutes or until golden and cooked through. Set on a wire rack to cool as you make the syrup.
- In a small saucepan over medium high heat, cook the orange juice and honey, reducing by half and stirring occasionally, until thickened but still pourable. Spoon the glaze onto the rolls and serve.