walnut cinnamon rollonce again, the ears of my little squirrels disappear into nothing.. urggh… i really must learn my lesson to be generous with the ears..


100g bread flour
25g cake flour
40g unsalted butter (softened)
50g milk
25g sugar
19g egg + 1 egg yolk
2g yeast
112g starter dough

50g of almond butter
ground cinnamon (as appropriate)

almond butter ingredients
50g unsalted butter (softened)
50g icing sugar
40g egg
50g almond meal
25g cake flour
few drops of vanilla extract
300g chopped walnuts


walnut cinnamon rolls

– mix all ingredients of starter dough and leave it to rise at 26 degrees C for 3 hours. You can do this the night before baking but please chill the starter dough
– mix all ingredients of main dough (except butter) and knead till it is no longer sticky
– add in butter and continue kneading till you achieve window pane stage
– first proofing: proof dough for 30-40 mins at room temperature of 26 degrees celsius
– meantime, prepare filling by first mixing butter and icing sugar. add in egg, almond meal, and flour in the order as you mix. finally, add in vanilla extract. set aside
– punch dough down and rest it for 30mins at room temperature of 26 degrees celsius
– divide dough into 6 squirrel heads: 14g; 6 bodies: 24g; 6 tails 16g. Attach body and head. Roll tail out and apply almond butter slightly. Sprinkle ground cinnamon as desired and place walnuts. Gently roll up tail like swiss roll and attach to body. Pinch leftover dough and attach to head as ears
– second proofing: proof all dough for 30-40mins at room temperature of 26 degrees celsius
– brush with egg wash and bake in preheated oven of 180 degrees C for 25 mins
– pipe expressions with melted chocolate and sift icing sugar onto squirrel’s tummy

Personal notes:

walnut cinnamon roll

– i put in 1 satchet of Starbucks VIA Extra Bold Blend and 1 tbsp cocoa powder into almond mix

Put a squirrel in your palm today (´・ω・`)

Pollution index: 117 (unhealthy)


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