|Chocolate Hazelnut Spread||-||-||-||-||-|
|Walnuts (finely chopped)||-||-||-||-||-|
|Carmelized Walnuts (whole)||-||-||-||-||-|
Using a spiral mixer, combine flour and Star’Bake Sweet and blend at a low speed for 1 minute. Add eggs, softened butter and water and blend ingredients for 4 minutes on your mixer’s first speed, and then another 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C) while mixing.
Once the dough is fully developed, divide dough in half, and place onto a slightly dusted tray and flatten into a rectangle. Place dough into a cooler to chill for at least 1 hour.
After chilling the dough, roll out the dough to a thickness of 4 mm using a rolling pin or sheeter. Next spread an even layer of Hazelnut spread over the dough followed by finely chopped walnuts. Then begin rolling up the dough (as one would do when making cinnamon buns).
Once the dough has been completely rolled up, divide dough by slicing into 2 oz (56 g) portions and place into an oil coated and flour dusted muffin tin. Allow rolls to proof for approximately 60 minutes in a proofer.
Bake at 340°F (171°C) in a revolving oven for approximately 11-13 minutes. Remove from oven and let cool. Once cooled, apply a honey glaze to each bun and garnish with a single, whole caramelized walnut.
Formulation courtesy of Lesaffre