Buckwheat, walnut, apple & honey breakfast buns

I woke up early today. Earlier than anyone else. I got into my jog leggings, put on my oldest nike shoes and a super cozy sweatshirt. Then I just ran. I ran for an hour or so. Running isn't really a workout for me anymore, running is more of a ritual, just like yoga. It relaxes my body, my muscles, but mostly - my mind. I took a hot shower when I came back. I changed into my cozy sweatpants, an oversized sweater and made a cup of coffee. Then I baked. I baked the exact same thing as yesterday evening. These buns. 3 hours later, I was left with a batch of delicious, warm, pillowy soft, nutty and pretty much perfect buns. Definitely worth tree hours of waiting. By the time these were done I already finished another cup of coffee, but who cares? I just wanted to tell you about my morning. I think I'm slowly turning into a morning person, but only during the weekends when I can enjoy and appreciate them.

These buns were giving me quite a hard time. Once the dough didn't come together properly, next time there was too much buckwheat flour and when I finally managed to bake a batch, they weren't sweet enough. F U C K. I though I handled bread a long time ago? P. S. : I just can't get enough of this girl above.

When Nina from Mercator sent me an email with my latest challenge I immediately knew I'm making some type of bread. The challenge is "Traditional Slovenian breakfast" - bread, butter, honey, a glass of milk and an apple. Should I make a muffin? No, I already have like a billion muffin recipes on this blog + come on Anze's mind, we're in Slovenia? So I brainstormed some more. And then it just happened. Of course it happened while I was running. I blame Nicki Minaj for this recipe. I always listen to the shittiest music while running, so when it happened, I was listening to Anaconda. And when I head "got buns hun?" it just hit me. Buns - but with Slovenian things! So what are typical Slovenian things? Buckwheat base filled with a walnut paste, grated apples and everything will be sweetened with honey. I know honey isn't technically vegan, but so isn't white sugar and most vegans still eat it. And if you plan to hate on me for having honey from time to time, please go die.

Back to the challenge (which I totally nailed), Mercator just launched a new site for us food bloggers - we all get the same challenge and we all post the recipes to the same theme. Remember these scones? Well they were baked for this project. Here's the link to the project, here's me on the site, and here's our latest recipes. It's time to go make these scones NOW!

Buckwheat dough :

150g - 1 1/3 cups unbleached all purpose flour 
100g - 3/4 cup buckwheat flour
1/4 tsp salt
1/2 tsp cinnamon
15g fresh yeast
1/2 cup plant milk (I used almond)
2 tbsp raw honey
1 tbsp coconut oil 

Walnut filling : 

5 tbsp freshly ground walnuts (Slovenian if possible)
1 tsp cinnamon
2 tbsp raw honey (Slovenian if possible)
1 tbsp plant milk / water / rum
a pinch of salt

An apple - grated

In a large bowl mix the flours, salt and cinnamon. Melt the coconut oil in a small skillet, add the plant milk and honey - mix very well. Crumble the yeast into a mug and take a table spoon or so of the liquids and mix the yeast into a paste. Add it to the liquids and let sit at room temperature for 10-15 minutes. Mix into the dry ingredients and knead for 5 minutes by the machine or 10 by hand. You should be left a very sticky and elastic dough. Cover it in olive oil and put into a bowl. Let it rest until it's at room temperature until it's doubled in size. 

While you're waiting make the filling. Simply mix all the ingredients in a small bowl and grate the apple. If you're grating the apple well ahead I suggest splashing it with a bit of lemon juice to prevent from browning. 

When the dough has risen, divide the dough into 4 pieces and roll them into small rectangles that are three times as long as they are wide (basically very long strips). Spread a table spoon of walnut filling all over the dough leaving some space at the edges. Sprinkle with 1/4 of the grated apple and sprinkle with cinnamon. Roll into a long log and shape into a snail shaped bun. Do this with all the buns. Let rest at room temperature until double in sized - basically for another hour. Preheat the oven to 180ÂșC. When they have risen, brush them with water (or honey for a more egg-brushed-looking bun), sprinkle with ground walnuts and bake for 30-35 minutes. Let rest for 30 minutes (if you can) and enjoy with a cup of tea or coffee. 


  1. These sound delicious--like baby buckwheat potica :-) I wonder how they would taste with buckwheat honey? I just used buckwheat honey in my latest batch of potica--a very strong flavor.

  2. That walnut filling sounds divine! Thanks for sharing :)