This recipe is best with
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
Instructions
- 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.
- 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.
- Roll the dough out flat into a rectangle. Lightly spread the peanut butter in the centre and sprinkle over with sugar and raisins.
- 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.
- 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.
