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red bean paste

🥗Healthier: sweetened mashed chickpeas

💰Cheaper: sweetened pumpkin puree

Chickpeas and pumpkin provide a similar texture with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a different flavor profile.

Mix 205 g of lukewarm water, 125 g of lukewarm fresh cream, 8 g of salt, 52 g of sugar, and 7 g of instant yeast.

Add 23 g of melted butter and mix, then add 400 g of strong flour and mix until no powder is visible and it forms a lump.

Let the dough rest at 27 degrees Celsius for 20 minutes.

While the dough is resting, make the crumb: Mix 90 g of butter and 27 g of peanut butter well.

Add 105 g of sugar and 18 g of starch syrup to the butter and mix until combined.

Add 18 g of egg (beaten yolk and white mixed) to the mixture.

Add 205 g of soft flour and 4 g of baking powder and mix (mixing should be done by cutting with a scraper without tilting it).

Do not mix completely; leave 20-30% of the flour unmixed and refrigerate to firm up.

Activate gluten by folding the resting dough about 10 times.

Let it rest again at 27 degrees Celsius for 20 minutes and fold it about 5 times.

Let it ferment at 27 degrees Celsius until it doubles in size for about 40 minutes.

Take out the refrigerated crumb dough and cut it with a scraper while mixing.

Mix until it reaches a sandy texture without clumping.

Divide the fermented dough into 56 g pieces (total of 14 pieces).

Shape the dough into balls and let them intermediate ferment at room temperature for 10 minutes.

Dip the bottom of the dough halfway in water and remove it.

Divide 33 g of crumb on the work surface and place the water-dipped dough on top of the crumb.

Press some crumb onto the dough with your palm to stick it evenly.

Let it undergo a second fermentation until it doubles in size (I fermented it at 27 degrees Celsius for 45 minutes).

Bake in a preheated oven at 170 degrees Celsius for 14-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens