30 giugno 2014

Peanut Panettone Buns for MLLA # 72

 la ricetta in italiano qui

I found this recipe on an Italian food magazine, a special edition about gourmet homemade gifts, and this bread cought my attention at first glance.
The result was over my expectations, can't say if it's more savoury or sweet, just an incredible mix of both. The shape is very cute and could be used as placeholders on a festive table.
Definetely a lovely bread to enjoy at breakfast, with the right incentive help to face any work or duties of our long busy days.

panettoncini arachidi-peanut buns

You need:

500 g all-purpose flour
150 g salted peanuts
250 ml lukewarm milk
10 g fresh yeast
1 egg
2 egg yolks
75 g soft butter into small pieces
50 g sugar cane
5 g salt

for the glaze:

50 g finely chopped salted peanuts
2 egg whites
25 g grated Parmesan cheese

facendo panttoncini arachidi

Dissolve the yeast in the milk.
Coarsely chop the peanuts and add them to the flour.
In a bowl begin to knead the flour with peanuts along with the mix milk/yeast little by little using a fork, then add the egg and egg yolks, lightly beaten .
Combine sugar and salt, and transfer to the working surface, add the butter too, and knead and beat until the dough is elastic, smooth and homogeneous.
All this work can be easily in a stand mixer.
Shape the dough into a ball and let rest covered for half an hour.
Divide the dough into little balls weighing approximately 50 g each and place them on a baking sheet lined with parchment paper; leave enough space between them as they will grow in cooking too, then cover and let rise until doubled (even a couple of hours).
It will be nicer using a baking muffin mold tin (slightly oiled), they will get the typical panettone shape.
Prepare the glaze by mixing all the ingredients together.
Use a pastry bag (but I went with a spoon and a finger to spread) to distribute a little bit of frosting on each bun.
Bake at 220° for a couple of minutes then low to 200° for about 15/20 minutes, pay attention to cooking time,  if they get golden too much and/or too fast, cover with aluminum foil and bake a few minutes less.

panettoncini arachidi-peanut buns

This recipe goes to Susan of The Well-Seasoned Cook who's hosting MLLA # 72,
the monthly event about legumes she launched in January 2008
and now run by lovely Lisa of Lisa's Kitchen.

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