Peanut scones – an explosion of taste, harmony of smells in small salty bites. If you love peanuts then this is the right recipe for you all.
Pancakes with peanuts, ingredients:
For the dough:
- 1050 g of soft flour type 400
- 2 tablespoons of dry yeast
- 500 ml of lukewarm milk
- 3 spoons of sour cream
- 3 tablespoons yogurt
- 1 bag of baking powder
- 1 spoon of sugar
- 1 spoon of salt
- 1 egg yolk
- 150 ml of oil
Need more:
- about 50 g of flour for rolling out the noodles for scones
To coat the developed noodles:
- 200 g of softened butter
For sprinkling the rolled noodles:
- 200 g of roasted salted, coarsely ground peanuts
To coat unbaked scones:
- 1 unbeaten egg white
For sprinkling scones
- sesame to taste
Pancakes with peanuts, preparation:
- Place half of the flour in a large bowl.
- Make an indentation, then put dry yeast, sugar, salt, baking powder, yeast, yogurt, egg yolks, sour cream and oil in the indentation.
- Knead everything with lukewarm milk, gradually adding the remaining flour.
- Knead a fine smooth dough.
- Leave the dough to rise for 45 minutes.
- Knead the resulting dough and divide it into 8 equal balls.
- Leave the balls on a floured work surface for 15 minutes to rise.
- Put some flour on the work surface and roll the first ball into a rectangular shape.
- Spread the rolled noodles with softened butter and sprinkle with coarsely ground peanuts.
- Then roll out the second ball and place it on top of the first one, spread it with melted butter and sprinkle with peanuts.
- Do the same with the remaining 5 balls.
- The last 8 balls developed are not coated with butter and peanuts.
- Gently press the prepared and stacked noodles with a rolling pin and form a nice rectangle.
- Coat with unbeaten egg white, sprinkle with sesame seeds, then cut into larger or smaller cubes as desired.
- Place on a baking sheet lined with baking paper.
- Bake in a heated oven for 25 minutes at 200 degrees.
- Pleasant.
Diana Popovic
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