Walnut Brötchen

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Strong flour		255g
Flour		45g
Salt		6g
Sugar		15g
Dried skimmed milk		6g
Dried yeast		6g
Water		195ml
Shortening		12g
Walnuts		60g
Fine rice flour		as required

Method

Cook

Make a basic dough. Put the walnuts in a bag and smash to smaller pieces then spread onto the dough and mix in.

To prove, put the dough into a bowl and wrap with cling film. Keep in a warm place (30C, humidity 75%) for 40-50 minutes. It should at least double in size.

Divide the risen dough into 12 and make into balls. Try to keep the walnuts inside the dough otherwise they will burn.

Put the dough balls inbetween the folds of a teatowel and cover. Spray with water mist and keep for 20 minutes (bench time).

To prove again, roll the balls again to make neat shapes and put on an oven tray. Snip the top with scissors and cover again with a teatowel and spray with water mist. Keep at room temperature for 25-30 minutes.

Bake in a preheated oven 180C for 12-15 minutes.

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