Rosquilletas de cacahuete (peanut breadsticks)

A Valencian typical recipe of flat breadsticks with an airy texture and loads of peanuts all around. The perfect savoury snack.


Hola!

Today I bring you a traditional recipe from Valencia: peanut breadsticks or rosquilletas. They’re simply flat breadsticks with an airy texture and loads of peanuts all around. They can be used for snacking or to go with other meals, like a Russian potato salad.

There are many kinds of rosquilletas: plain and cylinder-shaped, shorter and with rock salt (saladitos), with anise seeds or these ones flatter and with peanuts.

The original recipe is vegan, so nothing to veganise here. You see? Many things that we know, even classic recipes, are already plant-based. You can go to an horno (bakery) in Valencia and get some rosquilletas. Or you could make this simple recipe yourself.


ROSQUILLETAS DE CACAHUETE (PEANUT BREADSTICKS)

Makes: 10 breadsticks
Prep: 20 minutes (proofing time)
Bake: 45 minutes


INGREDIENTS

7g dried yeast
1/4 cup warm water
4 tbsp. olive oil
3/4 tsp. salt
1 + 1/3 cup strong bread flour
1/4 cup roasted and salted peanuts


INSTRUCTIONS

  1. Mix the dried yeast with the warm water and set aside for 5-10 minutes. 
  2. Mix the oil with the salt, add the yeast mixture and the remaining ingredients, except the peanuts. Knead until the dough is elastic. Proof until it doubles its size (1-2h).
  3. Mix in the peanuts and divide the dough in 10 parts using a kitchen scale. Roll each part and then flatten up on a lined baking tray. Do the same with the remaining dough. 
  4. Bake in a preheated oven at 150°C for 45-55 minutes and let cool down on a cooling rack.

You can keep them at ambient for a couple of days.

Bon profit!