Milk
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of margarine
1/4 cup of roasted peanuts without skin and crushed
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg beaten for brushing
Fillling
1 1/2 cups of pasty caramel sauce
1 cup of roasted peanuts without skin and crushed
Milk
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of margarine
1/4 cup of roasted peanuts without skin and crushed
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg beaten for brushing
Fillling
1 1/2 cups of pasty caramel sauce
1 cup of roasted peanuts without skin and crushed
Milk
Bake the oven to 180°C
In a large bowl, dissolve yeast with warm milk
Gradually add sugar, eggs, margarine, peanuts, cornstarch, and wheat flour
Work the dough until it becomes homogeneous
Cover and let it rest for an hour
Open the dough on a floured surface, forming a rectangle 1 centimeter thick
Fillling
Mix the caramel sauce with peanuts, spread over the dough, and roll like croissant
Shape the croissant, joining the ends
Brush with beaten egg and let it rest for another 20 minutes
Bake in the oven for about 40 minutes or until golden.
