• 200g all-purpose flour
  • 800g bread flour
  • 5g malt extract
  • 50g butter
  • 45g fresh yeast
  • 100g granulated sugar
  • 20g salt
  • 300ml milk
  • 2 Eggs
  • 200ml water
  • 500g softened butter

California Walnut Paste:

  • 280g softened butter
  • 240g granulated sugar
  • Egg
  • 250g California walnut powder
  • 32g cake flour
  • 24g brandy

Preserved Apple:

  • 400g apple
  • 1 teaspoon ground cinnamon
  • 150g toasted California walnuts


  1. Beat all the ingredients (except butter) together until the dough expands, ferment the dough for 1 hour at 28℃, flatten and then freeze for 12 hours
  2. Wrap the butter pieces into the dough (four folds, twice), and press into a 10*10 square shape
  3. For California Walnut Paste: Mix butter and sugar, add eggs in batches, add California walnut powder and cake flour, and finally add brandy and mix well.
  4. For Preserved Apple: Mix diced apple and cinnamon, and then fold in toasted California Walnuts (the flavor will be better if preserved for a whole night)
  5. Make a hole in the middle of the dough, squeeze 10g California Walnut Paste, and then roast for 12-14 minutes at 240℃/200℃.
  6. Take out and let cool, put 15g preserved apple and some whole walnut kernels on the surface, spread moisture proof sugar and decorate with rosemary.