little sheep streusel breadjust another simple bread with streusel topping….

200g bread flour
25g sugar
1g salt
20g unsalted butter (softened)
140ml milk
3g instant yeast

Topping (original recipe)
20g plain flour
20g peanut butter
50g unsalted butter
40g peanut meal or almond meal
15g sugar

– prepare bread dough and knead until you achieve window pane stagelittle sheep
– set aside to proof till 2-2.5x the original size
– meantime, prepare topping. Cream softened butter with sugar and mix well. Add peanut butter and ensure it is well incorporated
– add in peanut meal/almond meal
– finally mix in flour. Set aside topping
– After bread has proofed, punch down and divide into 6 equal portions. Allow it to rest for 10 mins
– (after resting) Roll each dough into a flat circle and cut off about a quarter of the dough from the bottom left circle
– Further divide this quarter into 4 portions ~ big (1), medium (2), and small (1)
– roll the small portion into a small ball and attach to the sheep’s head. this will be the ear
– for the biggest portion, roll into a thin, long rope (roll as long as you can). Then, roll it up like a swiss roll so it looks like a twirl.This will form the sheep’s horn
– roll the other 2 medium portions into small balls and flatten slightly and attach to the bottom of sheep’s body. these will be the legs
– spread topping onto sheeps’ bodies and proof further for 40 mins
– bake in preheated oven for 180 degrees C for 15 mins (i should have baked for 12 mins… see how tanned my sheeps turned out? grrrr)

Personal notes
– the original topping recipe will yield a browner sheep’s body which was not what i wanted… so I prepared a very normal streusel topping
– ingredients: 30g softened unsalted butter, 20g sugar and 46g plain flour
– directions: cream butter and sugar and stir in flour till crumbly
– i coated the sheeps’ bodies with egg wash before spreading streusel onto the bodies

This is a very simple bake…. something for your kids’ lunchbox? ^_^


Pollution index: 169 (unhealthy)



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