Classical tragedies

Buckwheat and walnuts are one of the established flavour pairings. The classical combinations should be used on the lazy days, when you feel like trying something new but fuss free, without the possible miserable outcome. Ah yes, the disasters in the kitchen… always present as part of the learning process (tap on the shoulder).

This walnut rolls are tested to be foolproof, as long as you stick to the recipe. You can experiment with the filling, but I discourage you from adding to much ingredients to it (yes, lesson learned). Rather use one simple ingredient and make it top-notch good; complicate to achieve quality, not complexity. Use fresh grounded walnuts, as the they tend to go rancid quickly once exposed to air, so use the Nutcracker  – another classics with guaranteed happy ending.

Note to Slovenian readers: Tele rolice, so zelo poenostavljena varianta orehove potice, brez vzhajanja in neskončnega gnetenja. Pride prav za bolj lene dni.

Buckwheat rolls with walnuts and honey filling

For the Dough (adapted from here):
2 cups spelt flour + 3⁄4 cup buckwheat flour
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 cup buttermilk
6 tbsp coconut butter

For the filling:
1 cup freshly grounded walnuts
1 tbsp. sugar and 1 tbsp of honey
3 tbsp melted coconut butter
1 tsp. cinnamon

Preheat oven to 425°F or 220°C. Mix the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt) in a bowl, stir in the butter and buttermilk.

You’ll end up with quite sticky dough, it’s ok, just transfer it to a well floured surface.With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth. Roll the dough out into a rectangle/square of approximately 0,5 cm (1⁄2 inch) thick.

Now add the filling – spread the dough with melted coconut butter, sprinkle walnuts, cinnamon, honey and sugar. Roll the dough, and cut the roll to smaller rolls. Place the individual rolls in a pan greased with coconut butter, leave space between them as the will grow during baking. Bake at 220°C (425°F) for about 20 mins.