●Whole wheat flour (if you don't have it, use cake flour instead)
●Butter (or margarine)
Beaten egg (for glazing)
Pick 8 good pieces from the 100 g of walnuts for decoration. Break the rest with your hands and lightly roast them in a toaster oven.
Put all the ● ingredients in a bread machine. (If you have the "'yeast dispenser" feature, put the yeast in the yeast compartment.)
Choose the 'dough' program with 'alert for adding ingredients' function and start. When the alert sounds, add the roasted walnuts and start again. Leave it until the first proofing.
After the first proofing, take out the dough and divide into 8 portions. Lightly dust the work surface (with bread flour) if needed.
Shape into balls.
Cover with a wet kitchen towel and leave to rest for 15 minutes.
Make a fist, and punch down the dough gently to remove air.
Roll the dough neatly into balls, and firmly seal the seams at the bottom.
Gently flatten the dough with your palm, and make 5 deep cuts with a scraper.
Firmly press the walnuts that you set aside in Step 1 in the middle of the dough to stick.
Place the dough onto the lined baking trays, spray water or cover with a wet kitchen towel. Allow to rise for the second proofing for 30-40 minutes at 40°C.
When the dough has risen to 1.5 times- double its original size as shown in the photo, the second proofing is done. Firmly press the walnuts for decoration on top again.
Preheat the oven to 210°C.
Lightly brush the beaten egg on top of the dough.
To prevent from drying, spray water over the dough, and bake in the oven for 10~13 minutes at 210°C.
Freshly baked! It smells good!
Cool them on a rack and they are done!
Story Behind this Recipe
I tried various recipes and I finally settled on this one.
If you use 170 ml of milk, the dough will be softer and become more fluffy. (I recommend using 160 ml when the temperature is high.) Adjust the baking temperature between 180-210°C depending on your oven. Don't bake for too long!