Walnut Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
My favorite weekend treat has to be these walnut buns, and I'm so excited to share them with you. They come together remarkably quickly, taking just 45 minutes from start to finish, which makes them perfect for busy mornings. The walnuts aren't just delicious; they're packed with omega 3 fatty acids that are wonderful for your heart health. What I love most is how simple and affordable this recipe is to make at home compared to buying from a bakery. The warm spiced filling and sweet vanilla glaze make these buns absolutely irresistible, and I promise your kitchen will smell amazing while they bake.
Ella x
Ingredients
- 400 gall-purpose flour
- 240 mlwarm milk
- 7 gactive dry yeast
- 50 gcaster sugar
- 5 gsalt
- 60 gbutter(softened, divided)
- 200 gwalnuts(finely chopped)
- 10 gground cinnamon
- 60 gbrown sugar
- 100 gicing sugar(for glaze)
- 5 mlvanilla extract
- 30 mlwater(for glaze)
Detail level
Instructions
- 1
Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: This bloom step ensures your yeast is alive and will help your buns rise properly.
- 2
In a large mixing bowl, whisk together flour, caster sugar, and salt. Create a well in the centre and pour in the yeast mixture along with 30g of softened butter.
Tip: Using warm (not hot) milk prevents killing the yeast.
- 3
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Add the remaining 30g butter gradually while kneading.
Tip: The dough should be soft and slightly sticky but hold its shape.
- 4
Place dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm spot for 1 hour until doubled in size.
Tip: A warm kitchen corner or switched-off oven works well for rising.
- 5
While dough rises, mix chopped walnuts with cinnamon and brown sugar in a small bowl. Set aside.
Tip: Prepare your filling while waiting to streamline the assembly process.
- 6
Punch down the risen dough and roll it out into a 30cm x 25cm rectangle on a floured surface. Spread the walnut-cinnamon mixture evenly over the dough, leaving a small border.
Tip: Don't press the filling in too hard; it should sit on the surface for even distribution.
- 7
Starting from one long edge, tightly roll the dough into a log. Cut into 8 equal pieces and place them cut-side up in a greased baking tin.
Tip: Use a sharp serrated knife to cut cleanly without squashing the dough.
- 8
Cover the buns and let them rise again for 30-40 minutes until puffy and touching each other.
Tip: The buns should increase in size but not be completely dry on top.
- 9
Preheat oven to 190°C. Bake the buns for 20-25 minutes until golden brown on top.
Tip: Buns are ready when they sound hollow when tapped on the bottom.
- 10
While buns cool slightly, whisk together icing sugar, vanilla extract, and water to create a smooth glaze. Drizzle over warm buns before serving.
Tip: A thin glaze works best and won't overwhelm the walnut flavour inside.
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