• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 9 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • For combining:
  • 250g high protein flour
  • 50g plain flour
  • 5g instant dry yeast
  • 65g castor sugar
  • ½ tsp salt
  • 1 egg, lightly beaten
  • 100ml water
  • 20g butter
  • For filling:
  • 100g crunchy peanut butter
  • 2 tbsp castor sugar or to taste
  • 50g raisins


  1. Combine all ingredients for combining, except butter into a mixing bowl. Mix the ingredients with a dough hook till mixed. Add butter and continue to knead till dough is smooth. Cover with cling film wrap and allow dough to proof till doubled in size.
  2. Turn out dough onto a lightly floured tabletop. Punch out the air and roll into a big ball. Allow to rest for about 10 mins.
  3. Roll the dough out flat into a rectangle. Lightly spread the peanut butter in the centre and sprinkle over with sugar and raisins.
  4. Fold over both sides to cover the peanut butter. Press lightly to seal. Now roll out the dough into a long sheet and fold in both the sides again. At the final stage, roll the dough into Swiss roll style and cut into equal pieces.
  5. Place the cut out pieces onto a lightly greased baking tray and set aside for the dough to rise again for about 35 mins or until doubled in size. Bake in a preheated oven at 180°C for 25-30 mins.

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