Monday, 7 October 2013

Sticky Peanut Butter and Jelly Buns

After watching the sweet dough episode of the Great British Bake Off a couple of weeks ago, I really wanted to adapt my recipe for Cherry Bakewell Swirls to make something different and this is what I came up with. An American inspired sticky sweet bun - great with double cream or custard!

3 tablespoons warm water
4 tablespoons sugar
2 1/2 teaspoons active dry yeast
1/2 cup butter
1 cup milk
3 1/3 cups bread flour

Pinch salt
3 tbsp peanut butter, crunchy or smooth
50g chopped peanuts
Raspberry jam
3 tbsp icing sugar

First, mix together the water, sugar and yeast and leave to one side for 5 minutes to activate.

Put the butter and milk in a small pan and warm gently until the butter is melted.
In a large mixing bowl, combine the flour, salt. Add the yeast and milk mixtures to the bowl and mix using your hand to form a doughy ball. Using your knuckles, knead the dough around the bowl until it becomes slightly elastic. Turn the dough out onto a lightly floured surface, add the peanut butter and chopped peanuts and knead for a further 2 minutes until the nuts are evenly distributed. Leave in a warm place to rise for one hour in a lightly oiled bowl covered with a damp cloth.

Once the dough has risen, turn it out onto a lightly floured surface and roll into a rectangle about 1cm thick.
Spread the raspberry jam evenly over the dough. Not too thickly though, as it will all ooze out when you try and cut it!
Roll the dough up like a swiss roll, and cut into rolls about an inch thick. Place these in a greased oven-proof dish, cover and leave to rise for a further 30 minutes.

Once they have risen again, pre-heat your oven to 190c and bake in the centre of your oven for 30 minutes. Leave to cool in the dish.
Once cool, make up a very runny icing with the icing sugar and a little water and paint the tops of the buns with this to glaze them.

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