Sunday, 16 June 2013

Peanut Butter Cinnamon Swirls.

I don't really have anything much to say today, apart from OH MY GOOD GRACIOUS ME DROP EVERYTHING (unless maybe you're holding a baby or something) AND MAKE THESE IMMMMEDIATELY. 

Unless you're a peanut butter hater, in which case, I think you've taken a wrong turn somewhere, there is NOTHING to not LOVE about these swirly chaps. It might sound a bit weird having PB IN your bread, but oh no, weird is so far wrong.

But maybe you've never made anything bready or yeasty before and you're thinking, 'hang on now, this all looks a bit too extreme for me'. Well it's a good job I'm here to tell you...WRONG, you're WRONG. They're easy as long as you follow along, step by step, and you don't really need anything (HA, geddit, KNEAD joke), no loaf pans or extract of parrot or whatever some actual hard and extreme recipes require.

So pleaseplease make these, if only so that you can actually see how incredibly off the charts yumsters they are in real life and you'll realise that I'm really not a raving loony, they are just that good. Please. With Love and Cake.

Peanut Butter Cinnamon Whirls.

A few notes:
Makes about 10
You will need

2 tsp dried, fast acting, yeast
200ml milk, luke warm
350g strong white bread flour
2 tbsp caster sugar
pinch salt
1 egg, lightly whisked
1 tbsp smooth peanut butter

For the filling
2 tsp cinnamon
2 tbsp caster sugar
2 tbsp smooth peanut butter

For the icing
1 tbsp cream cheese
1 tbsp smooth peanut butter
150g icing sugar
2 tbsp milk

  • Firstly, mix together the yeast and the milk and let them get acquainted for 5 minutes or so.
  • In a large mixing bowl combine the flour, sugar and salt and make a well in the centre.
  • Add the egg and peanut butter to the well, followed for about 3/4 of the milk/yeast mix.
  • Time to get your hands in there and bring everything together to a soft dough, adding more of the milk if you need.
  • Turn out onto an oiled surface and knead for 5 minutes, or until the dough is shiny and springy.
  • Pop the dough back in his bowl and leave somewhere cosy for an hour or until just about doubled in size.
  • Meanwhile make the filling by mixing the cinnamon and sugar together.
  • Turn the dough out onto a clean floured surface and roll or press out to a rectangle of about 40 x 25 cm.
  • Spread peanut butter over the rectangle and roll up from one of the long ends, like a Swiss roll.
  • Cut, with a nice sharp bread knife, every 2.5 cm and lay each bun, swirl side up/down onto the baking tray with a couple of cm gap between each one.
  • Now leave them to rise back in the cosy place for another 30-45 minutes while you preheat the oven to 200°c.
  • When the buns have puffed up a bit, pop them in the oven for 15 minutes, until they look golden and beautiful.
  • Allow to cool completely while you make the icing.
  • Beat together the cream cheese and peanut butter until well combined and smooth.
  • Add the icing sugar and beat gently so that when everything's well mixed, you have a fairly loose and oh so delicious paste.
  • Slather over your buns and thank me after devouring. 

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