The recipe for preparing super tasty, crunchy, and versatile peanut buns for lunch, snack, or brunch.
In a bowl or in a stand mixer, pour the flour and granite, arranging the mixtures in a fountain shape, gradually pour in the water while starting to knead, add the salt and oil.
Meanwhile, chop the toasted peanuts into small pieces.
Pour 100 g of peanuts into the dough and work the dough at low speed or gently, pour the other part onto a flat plate to cover the buns.
Finally, add the yeast, finish kneading until the dough is smooth.
Cover the bowl with a cloth and let it rest for three hours to complete the leavening.
After the indicated time, prepare the buns in the size you prefer, roll them in the peanuts and place them well spaced on a baking tray lined with parchment paper.
Bake for 50 minutes at a temperature of 180°C.
In the freezer for up to 30 days.
Italia, Sardegna
| Energy (kcal) | 168.52 |
| Carbohydrates (g) | 35.06 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 1.5 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 5.38 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.49 |
