Dough
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of butter
1/4 cup of toasted peanuts, peeled and ground
1 1/2 cups of cornstarch
3 cups of all-purpose flour
Filling
1 1/2 cups of smooth caramel sauce
1 cup of toasted peanuts, peeled and ground
1 egg, beaten for brushing
Dough
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of butter
1/4 cup of toasted peanuts, peeled and ground
1 1/2 cups of cornstarch
3 cups of all-purpose flour
Filling
1 1/2 cups of smooth caramel sauce
1 cup of toasted peanuts, peeled and ground
1 egg, beaten for brushing
Dough
1
Preheat the oven to 180°C
In a large bowl dissolve yeast with warm milk
Gradually add sugar, eggs, butter, peanuts, cornstarch, and flour
2
Work the dough until it becomes homogeneous
Cover and let rest for an hour
Open the dough on a floured surface, forming a rectangle 1 centimeter thick
Filling
1
Mix caramel sauce with peanuts, spread over the dough and roll into a croissant shape
Shape the croissant by joining the ends
2
Brush with beaten egg and let rest for another 20 minutes
Bake in the oven for about 40 minutes or until golden.
