Peanut Small Bread

Mix all ingredients except butter from the dough materials. Place into the mixing bowl of a stand mixer. Start with low speed (1) until the dough forms, then switch to medium speed (2-3) to knead until the dough is smooth.

Add softened butter and knead at low speed (1) until incorporated. Then increase to medium speed (2-3) and knead until a thin transparent film can be pulled out of the dough.

Remove the dough and shape it into a ball.

Place it in a container, cover with plastic wrap or a lid. Allow the dough to ferment in an environment of 25-28°C until it doubles to 2-2.5 times its size. When poked lightly with a flour-dipped finger, the hole remains but doesn't collapse.

Take out the fermented dough, gently pat it to release the air. Weigh and divide the dough into equal portions, about 60g each.

Shape into balls and cover with plastic wrap to proof for 20 minutes.

Take one relaxed dough portion, roll it out into a circle with thinner edges and a thicker center. Remove any bubbles around the edges.

Add an appropriate amount of peanut butter as filling.

Seal the edges tightly.

Press slightly flat and cut into flower shapes evenly using scissors.

Place them evenly on a baking tray.

Let them proof in an environment of 32-37°C with 75% humidity until they double in size. When gently pressed, the surface slowly bounces back. Add a little egg wash to the center and garnish with crushed peanuts.

Place in a preheated oven at 180°C and bake on the middle layer for about 15 minutes.

After removing from the oven, transfer to a cooling rack to cool.

Attached is the recipe for 8/16 quantities.