BLACK WALNUT CINNAMON BUNS
There are so many different ways that you can incorporate black walnuts into everyday food items, but cinnamon buns struck me as the ultimate wild food dessert.
You can use any tried and true cinnamon bun recipe that works for you, but here is the one that I used (and it turned out sooo tasty) :
Ingredients
Rolls
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2 and 3/4 cups (345g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1/2 teaspoon salt
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2 and 1/4 teaspoons instant yeast (1 packet)
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1/2 cup (120ml) milk
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1/4 cup (60ml) water
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3 Tablespoons unsalted butter
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1 large egg
Filling
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3 Tbsp unsalted butter, softened
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1 Tbsp ground cinnamon
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1/4 Cup packed light or dark brown sugar
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1/2 Cup raw black walnuts
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1 Chopped apple
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1 tsp sea salt
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1 Tbsp maple syrup
Instructions
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Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
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Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
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On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes.
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While you wait, toss your walnuts in the maple syrup and sea salt and give them a quick toast in a pan. A few minutes on mid-high heat, or when the maple syrup starts to crystallize.
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Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Add your toasted walnuts and chopped apple. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
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Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
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Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
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Enjoy!
