WP. This is allegedly similar to baklava except it's a breakfast roll like cinnamon buns. It uses a technique found in making croissants or other flaky pastries: the dough is rolled out then folded over on itself using two folds (like folding a letter for an envelope) and refrigerated for a while. Then again it is rolled out flat, folded over and refrigerated. This is repeated several times. All the folding and rolling results in a dough with lots of thin layers which is what makes it very flaky. It's not as tedious as it sounds since the dough spends most of its time in the refrigerator. This is also the method used for my favorite cheese straws recipe. One lesson I've learned from that is, when the dough is first dumped on the surfaced and rolled out, it doesn't look like "dough" at all - it is very rough and shaggy, more like cheese and flour tossed together. The first time you fold it over on itself it just breaks apart at the fold. However after you've repeated the "roll / fold / roll" process a couple times it looks like a real pastry dough.
Ingredients
For the dough
4 cups (500 grams) all-purpose flour, plus additional for dusting
2 tablespoons baking powder
3/4 teaspoon fine salt
2 sticks (8 ounces/227 grams) cold unsalted butter, sliced 1/2-inch thick
1 cup (240 milliliters) plus 2 tablespoons whole milk, or more if needed
1 large egg
For the honey butter and filling
1 stick (4 ounces/113 grams) unsalted butter
1 1/2 cups (510 grams) mild honey, divided
1 teaspoon fine salt
3/4 teaspoon rosewater or orange blossom water, or the juice of 1 mandarin orange (optional)
2 cups (8 ounces/227 grams) chopped walnuts, divided
1/3 cup (67 grams) granulated sugar
1 tablespoon ground cinnamon
Instructions
1. Make the dough: In a large bowl, whisk together the flour, baking powder and salt. Add the butter and toss in the flour mixture, making sure each piece is well-coated and not sticking to another piece of butter.
2. In a medium bowl, whisk together the milk and egg until well-combined. Add to the bowl with the flour mixture and, using a wooden spoon, gently mix, doing your best not to completely break down the butter, until a soft dough forms. The dough will be rough, but if it is too crumbly to hold together, add more milk, 1 tablespoon at a time.
3. Place a large piece of parchment paper — at least 20 inches long — on the counter and transfer the dough in the center. Dust your hands liberally with flour and pat down the dough into a rectangle about 1 inch thick. Using a floured rolling pin, roll the dough into a 1/4-inch-thick rectangle, about 18 inches long by 12 inches wide. Using the parchment paper to help you lift the sides (it will be messy!), fold the dough into thirds like a letter, then fold the top and bottom until they meet in the center. Flip this folded dough over so the seam is on the bottom, smooshing in any straggly bits, and sprinkling flour over any naked chunks of butter or otherwise sticky spots. Wrap the dough in the parchment paper and place in the freezer to slightly chill, no longer than 5 minutes.
4. Lightly flour the work surface. Remove the dough from the refrigerator, unwrap it and, using a floured rolling pin, roll the dough out into an approximately 1/4-inch-thick rectangle, about 18 inches long by 12 inches wide, repeating the folding process. Re-wrap the dough in the parchment and refrigerate while you make the honey butter and walnut filling.
5. Make the honey butter and filling: In a small saucepan over medium heat, melt the butter with about 1/2 cup (170 grams) of honey, stirring until smooth, about 3 minutes. Remove from the heat and stir in the salt, then the remaining honey and, finally, the rosewater, orange blossom water or mandarin orange juice, if using.
6. Set about a third of the walnuts to the side. Chop the rest into small, gravel-size pieces and transfer to a small bowl. Add the sugar and cinnamon and toss to combine.
7. Lightly flour your workspace. Remove the dough from the refrigerator, unwrap it and, using a floured rolling pin, roll the dough out into a 1/4-inch-thick rectangle, about 18 inches long by 12 inches wide. (You should be able to see streaks of butter through the dough.)
8. With the longer side nearest you, generously brush the dough with the honey butter and sprinkle evenly with the walnut-sugar mixture, leaving about a 1-inch border on the top. Starting from the bottom, roll up the dough tightly, pinching the seam. If the dough will not seal, moisten your fingertips and pinch the seam again. You may need to use a bench scraper or a thin spatula to loosen the dough from the counter if it begins to stick. Wrap the roll fully in the parchment, twist the ends, and gently roll back and forth on the counter to even out the shape. Refrigerate for at least 30 minutes and up to overnight.
9. When ready to bake, position a rack in the middle of the oven and preheat to 425 degrees. Grease a 9-by-13-by-2-inch pan, line the bottom with parchment paper — it’s okay if a little goes up the sides — and very lightly grease the parchment as well. Pour the remaining honey butter on the bottom of the pan, then evenly sprinkle with the remaining walnuts.
10. Remove the dough from the refrigerator. Using a serrated knife, cut into 12 relatively equal-sized pieces, 1 1/2 to 2 inches thick, and arrange in three rows of four. The buns should not be touching.
11. Transfer to the oven and bake for 15 minutes, then reduce the heat to 375 degrees, rotate the pan, and continue baking for an additional 10 to 15 minutes, or until golden.
12. Transfer to a wire rack and let cool for at least 10 minutes before carefully inverting onto a large platter, cutting board or sheet pan. Serve warm or at room temperature.