Cinnamon walnut roll

Published Jul 19, 2021 at 04:13am ET

Operational steps

1 First, you need to prepare the main dough the night before. First, beat the egg liquid, take a large container, mix the butter (melted), water, honey, the egg liquid and yeast and salt, mix well with wooden spoon.
2 Add flour and mix carefully until there is no feeling of powder. Cover with fresh-keeping film, no need to seal, put in the refrigerator for refrigeration and fermentation.
3 After heat insulation fermentation, take out the main dough, weigh about 600 g of dough, put the remaining dough back in the refrigerator, and can be refrigerated for 4 days. After 4 days, the dough can be split and frozen. When needed, it can be thawed in advance.
4 Sprinkle proper amount of hand powder on the board and round the dough. Let it stand for half an hour.
5 When waiting for the dough to warm up, prepare the filling: chop the walnuts, put them in the oven, 350F, about two or three minutes.
6 Soften butter at room temperature. Add fine sugar, cinnamon powder, nutmeg powder and black pepper and mix well.
7 Roll the dough into a rectangular shape, about 30 x 40 cm in size. Spread 6 Blends of cinnamon butter evenly, then sprinkle baked walnuts, roll up carefully along the long side.
8 With a serrated knife, spread some flour on the knife and cut the rolled dough into 9 parts.
9 The cut dough is put into the mould and fermented in a warm and wet place for one hour.
10 Preheat oven 350F/180 degrees, bake for 40 minutes or so until the surface is golden.

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