Now, we're not usually into sharing desserts but there's more than enough of this Peanut Nutter™ tear and share bread to go around! Team Grenade® ambassador Chloe Ashford is behind this delicious bake! Give it a go and be sure to tag us in your creations: @grenadeofficial.
| 150g | Flour |
|---|---|
| 7g | Yeast |
| Pinch | Sugar |
| 30g | Carb Killa® Spread Milk Chocolate |
| 80ml | Boiling water |
| 50ml | Cold water |
| 1 | Carb Killa® Bar Peanut Nutter™ |
Combine the boiling and cold water in a bowl, add the yeast and pinch of salt. Set aside and allow the mixture to form a foamy texture for 7-10 minutes
Once the yeast mixture is ready, slow mix in the flour using a fork until a dough begins to form. Once all the liquid has gone, use your hands to form the dough into a ball
Take your dough and knead it on a lightly floured surface until it become smooth and elasticated, ensuring the yeast is activated. Once kneaded, place it back in an a lightly oiled/floured bowl and cover it with cling film, leaving it to rise for at least an hour
Once the dough has risen, remove it from the bowl and flatten slightly, cut up half of your Carb Killa® Bar into small chunks and fold the pieces into the dough. Roll the dough out enough to cut it into 10 even pieces
Roll your 10 pieces of dough into balls and place tightly packed together on a grease-proof paper lined dish or tray (small circular pans work best). Cut up the remaining Carb Killa® Bar and place it in between the gaps
Bake for 20-25 minutes at 180°C - the doughballs should be slightly golden before removing to ensure properly baked
When cooked, remove from the oven and drizzle over the Carb Killa® Spread
Tear, share & enjoy!
