from Alex Goh's Magic Bread - this is a soft asian type of bread that is aromatic with the walnuts in them.
Gelanitized Dough/Water Roux Starter
80g Bread Flour
55g Boiling water
Mix and put in fridge overnight.
240g bread fllour
80g plain flour
20g milk powder
6g instant yeast
130g cold water
120g toasted and chopped walnuts (toast the walnut at 150 degree celsius for 3 minutes)
Mix all ingredients except butter and walnut to be added last. Let rise till double - about 1 hour.
Divide dough into 85g each and mould it round. Let rest for 10 min.
Mould it round once again and flatten it slightly. Make four cuts (I'd recommend to make 5 cuts and deeper - it'll look nicer like a walnut). Let proof.
Egg wash and bake at 190 degrees celsius for 18 minutes.
I love the smell and taste of the walnut that came out from the oven. Eat it fresh and warm, it taste really good when it's warm. Shared this with my colleagues, they were kind to try it, and added that it could have been better with more walnuts. I might have chopped the walnuts a little too small. keep it chunky and perhaps another 30g more would have been good.