Ingredients
- Semi-whole wheat flour type 2
500g - Whole grain granite
100g - Warm water
250ml - Fine salt
10g - Toasted peanuts
150g - Dry brewer's yeast
10g - Extra virgin olive oil
1cucchiaio
Purchasable products
Preparation
- STEP 1 OF 7
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.
- STEP 2 OF 7
Meanwhile, chop the toasted peanuts into small pieces.
- STEP 3 OF 7
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.
- STEP 4 OF 7
Finally, add the yeast, finish kneading until the dough is smooth.
- STEP 5 OF 7
Cover the bowl with a cloth and let it rest for three hours to complete the leavening.
- STEP 6 OF 7
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.
- STEP 7 OF 7
Bake for 50 minutes at a temperature of 180°C.
General Information
Storage notes
In the freezer for up to 30 days.
Origin
Italia, Sardegna
Analysis
Attention
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
| 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 |
- Proteins5.38g·13%
- Carbohydrates35.06g·82%
- Fats1.5g·3%
- Fibers1.07g·2%