Butter Walnut French Bun

Have all ingredients and tools ready.

Weigh 500 grams of wheat flour (I use T65 imported wheat flour).

Weigh 5 grams of yeast and fully dissolve the yeast in 100 grams of water.

Mix the weighed yeast, sugar, salt, milk powder and wheat flour thoroughly, then pour in clean water. Pay attention to pouring the water in several times, and observe while stirring.

Put the weighed butter into the flour that has fully absorbed the water. After adding butter, continue to add water several times to knead into a smooth, moderately soft dough.

Add the crushed walnut kernels into the dough and continue kneading the dough to distribute the walnut kernels evenly.

Cover the dough with a slightly damp cloth and start the first fermentation: 1 hour and 30 minutes.

Divide the dough after the first fermentation into four, knead into 4 small doughs, cover with a slightly damp cloth and let rest for 15 minutes.

After the dough has rested, press it into a pancake shape with your hands, then fold it in half from left to right and then in half again - press the edges with your palms - and arrange the entire dough into the shape of a mallet.

Place the four prepared doughs on a baking sheet lined with oven paper and cut out the sausage openings with a razor blade.

Cover with a slightly damp cloth and ferment for the second time: 1 hour and 15 minutes.

Preheat the oven (230 degrees) 5 minutes in advance. Then place another baking pan on the bottom floor of the oven and pour about 50 grams of water. Or before baking, spray water evenly on the surface of the dough.

Put the dough that has finished the second fermentation into the oven, bake it on the second layer, top and bottom, at 230 degrees for 17 minutes.

After baking, remove and place on a rack to cool.

This time I felt that the dough was not hairy enough, maybe the butter was not evenly distributed. But friends who have tried it all say it tastes so good that they can’t stop eating it😁

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