After finishing his Ph.D. last month my colleague and labbench nighbour Channa will leave us to take a job as post-doc in Cork (Ireland). What a strange feeling..

At friday we had a farewell party, and I promised to bring something sweet. It should be something, that could be easyly transported with bus and train, because I did not want to drive with our car when it is snowing.

After thinking a while I decided to do some sweet rolls. I did not like to do cinnamon buns again, but I had some left over nuts and almonds in the cupboard – so I decided to do sweet nut rolls. The filling is inspired by the glaze of  sticky buns.

Update: After we tested first the (extremly sweet) indian Sweets, my colleague from China thought the rolls were  “something salty, maybe a kind of bread”  lol

Sweet nut rolls

Dough:

• 500g flour(Typ 405)
• 250g milk
• 60g sugar
• 60g warm butter
• 10g yeast
• 5g salt
• 2 eggs

Filling:

• 100g warm butter
• 50g brown sugar
• 50g honey
• cinnamon
• 1 pinch of salt
• vanillaessenz
• 150g grounded hazelnuts and/or almonds

Knead all incredients for the dough, untill the gluten develops.Ferment on a warm place untill the volume has doubeld (1,5 hours). To prevent the sureface from drying, cover with a damp cloth.

For the filling combine butter, sugar and honey and season with vanilla, cinnamon and salt.

Roll the dough after fermenting to a square  40 cm to 20 cm.

Coat the sureface with the butter-sugar-mix and sprinkle with the grounded nuts. Roll it from the long side and cut it into slice of 4 cm.

Let rise for half an hour. Bake at 175°C for 25 min.

This goes to Susans weekly YeastSpotting