After letting the dough rest in the cooler overnight, we are ready to shape.
The dough feels firm and smooth, but gets soft quickly. Its golden color is darker than a traditional brioche with beautiful speckles of peanut throughout. We scaled several different sizes and shapes – from 30g boulettes to 300g loaves and even mini brioche à tête.
The fragrance of roasted peanuts is quite strong, which gave me the idea to garnish the dough with granulated sugar and Maldon sea salt to give the finished product a sweet & savory flavor.