FLOUR FOR THE CRUST: 3 1/2 cups all-purpose flour (180g)
1 tablet of fresh biological yeast (15g)
1/2 cup warm milk (120ml)
2 eggs
1/4 cup melted butter (50g)
1/3 cup chopped pecans (60g)
1 teaspoon salt
1 tablespoon grated lime zest
1/2 teaspoon ground cinnamon
FOR THE FILLING: 100g peanuts, skinless and chopped
150g pecans, chopped
2 egg whites
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
FOR BRUSHING: 1 slightly beaten egg white
FOR THE TOPPING: 1/4 cup apricot jam (75g)
1/3 cup chopped peanuts, toasted and caramelized (50g)
FLOUR FOR THE CRUST: 3 1/2 cups all-purpose flour (180g)
1 tablet of fresh biological yeast (15g)
1/2 cup warm milk (120ml)
2 eggs
1/4 cup melted butter (50g)
1/3 cup chopped pecans (60g)
1 teaspoon salt
1 tablespoon grated lime zest
1/2 teaspoon ground cinnamon
FOR THE FILLING: 100g peanuts, skinless and chopped
150g pecans, chopped
2 egg whites
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
FOR BRUSHING: 1 slightly beaten egg white
FOR THE TOPPING: 1/4 cup apricot jam (75g)
1/3 cup chopped peanuts, toasted and caramelized (50g)
MAKE THE CRUST: Sift the flour onto a smooth surface
Make a depression in the center and place the yeast
Pour the milk over the top and, with a fork, dissolve it delicately
Mix with a little flour to form a dough and let it rest for 15 minutes at room temperature
Combine the beaten eggs with the melted butter and add the remaining crust ingredients
Mix with a fork, making circular motions, then knead
If necessary, add a little more flour
Shape into a ball, dust with flour, and cover with a cloth
Let it rest for 1-2 hours, until the dough doubles in volume
Lower the dough and knead again
Let it rest for another 30 minutes
MAKE THE FILLING: Mix all the ingredients and reserve
Preheat the oven to 200°C (hot)
Unroll the dough into a rectangle measuring 35 x 40 cm
Spread the filling over the dough, leaving a border of approximately 3 cm
Brush the edges with some of the egg white and roll up lengthwise
Cut into two equal parts
Place them side by side (with the cut edge facing outwards)
Join the two ends (previously brushed with egg white) and begin to braid tightly
Join the two final ends, brushing with the remaining egg white
Place on a baking sheet lined with parchment paper, cover with a cloth, and let it rise for about 30 minutes, until it doubles in volume
Bake in a preheated oven at 200°C for about 40 minutes or until golden brown
Brush still warm with melted jam quickly over low heat and top with toasted peanut flakes
210 calories per slice
