Ingredients
- 1/4 cup warm water
- 1/2 teaspoon sugar
- 1 tablespoon plus 1 teaspoon dry yeast
- 1 cup milk
- 6 tablespoons unsalted butter, cut into pieces
- 2 large eggs, plus 1 egg yolk
- 4 1/4 cups (approximately) all-purpose flour
- 5 tablespoons sugar
- 1 tablespoon finely grated orange zest
- 1 teaspoon Kosher salt
- 1 large egg
- 1 teaspoon water
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 1/2 cup black walnut pieces, lightly toasted, skins rubbed, and finely chopped
- 1/2 cup English walnut pieces, lightly toasted, skins rubbed, and finely chopped
- 1 cup confectioners sugar, sifted
- 4 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 2 tablespoons milk
Instructions
In a small bowl, stir together warm water and 1/2 teaspoon of sugar. Sprinkle yeast on top and allow to sit until foamy, about five minutes.
In a stainless steel saucepan, bring milk to just under a simmer. Remove from heat, add butter, and stir until melted. Mixture should be warm, but not hot.
In a medium bowl, whisk together two eggs plus one egg yolk. Gradually whisk in warm milk. Stir in yeast mixture.
By hand in a large mixing bowl, or with an electric mixer with a paddle attachment, combine 3 cups of the flour with 5 tablespoons of sugar, the orange zest, and salt. Gradually add the milk mixture and mix until blended and smooth. Add remaining 1 1/4 cups flour to form a soft, somewhat sticky, dough. Add additional flour a bit at a time, if necessary. Knead briefly until smooth, then form into a ball. Transfer dough to a large greased bowl and cover with plastic wrap. Allow to rise until doubled in volume (about 1 1/2 hours).
In a small bowl, stir egg and water together for the egg wash. Cover and reserve in refrigerator.
Butter a 10-inch x 15-inch baking pan and set aside.
In a small bowl, mix 1/2 cup of sugar with the cinnamon and reserve. In a separate bowl, combine both types of chopped walnuts and reserve.
Place dough on a lightly floured surface and roll into a 17-inch x 11-inch rectangle with the longer side toward you. Brush with melted butter and sprinkle with cinnamon sugar mixture. Evenly cover the surface with chopped walnuts. Tightly roll the dough away from you, jellyroll fashion, pinching the seam to seal.
With a large sharp knife, cut the dough into 12 equal slices, placing them cut side up in the prepared pan. Cover with a kitchen towel and allow to rise until almost doubled in volume (about 45 minutes).
Meanwhile, preheat oven to 350 degrees. Lightly brush risen rolls with reserved egg wash. Bake about 25 minutes until golden brown. Allow to cool 5 minutes before icing.
While rolls are baking, prepare the icing. Using an electric mixer, beat the confectioners sugar, cream cheese, butter, vanilla, orange juice, and milk until smooth. Spread the icing on the warm buns and let cool at least 30 minutes before serving.
* Note: Black walnuts are seasonally available in the baking aisle of many supermarkets, as well as at some farmers' markets and country stores. Store refrigerated or frozen, as their high fat content causes them to go rancid quickly. Regular walnuts, pecans, or hazelnuts can be substituted.
