for the dough:
1/4 cup warm water
1 package of dry yeast
1/3 cup sugar
4 cups flour (+ extra for kneading)
3/4 cup milk
1/2 stick of butter
3 large egg yolks
1 1/4 tsp. salt
1 tbsp. orange zest
mix in the flour, sugar, milk, butter, egg yolks, salt, and orange zest until it reaches a doughy consistency. pour onto a floured surface and knead for about five minutes. set into an oiled bowl and cover with a damp towel or plastic wrap for an hour.
while the dough is rising, you can start making the filling and topping.
for the filling:
1/2 cup brown sugar
1 tbsp. cinnamon
1/2 stick melted butter, separate
for the topping:
3/4 cup brown sugar
1/2 stick butter
3 tbsp. honey
1 tsbp. corn syrup
2 cups of walnuts (set aside)
take the dough out of the bowl and punch down. allow it to rest for about twenty minutes, then roll out into a large rectangle (approx. 10"x14") and brush with the melted butter. sprinkle the cinnamon-sugar mixture on top and roll the dough up longways. set seam down and cut into slices
to make the topping, mix the brown sugar, butter, honey, and syrup in a saucepan and heat on low until melted. pour the mixture into a greased glass pan (approx. 9"x13") and then pour the walnuts in an even layer on top of the mixture.
place the buns in the pan on top of the walnuts. if you have the room, try to space them for them to rise. cover with plastic wrap and set into the refrigerator. you can either let them rise for a minimum of one hour to overnight.
regardless of the amount of time you let the buns rise, give them 5-10 minutes to get back up to room temperature once you take them out of the fridge while you preheat the oven to 375° F.
bake for 20-30 minutes, until golden brown. after removing the pan from the oven, carefully invert the pan onto a tray or serving platter.