I adore peanut butter – love it in savoury satay sauces, sweet things or just straight form the jar. This recipe comes from the cookbook The Ultimate Peanut Butter Book. I’ve changed the dough recipe to make it quicker, and they put raisins in the filling. Feel free to do so, but I felt there was enough going on without adding them. You can use crunchy or smooth peanut butter, I favour smooth. These buns smell divine as they are baking, and are best eaten while still slightly warm with the deliciously sticky topping running down the sides.
600 grams bakers flour or sweet bun flour
240 grams warmed milk
2 teaspoons dried yeast
1 ½ cups peanut butter
½ cup brown sugar
1 teaspoon ground cinnamon
1/3 cup brown sugar
¼ cup honey
60 grams butter, melted
1 cup chopped pecans
- Place all dough ingredients in a bowl and mix well. Tip onto a board and knead for 6-8 minutes. If you have a kitchen appliance with a dough hook, prepare the dough in that and mix until the dough is smooth and glossy. Place the dough in a covered bowl and leave in a warm place to rise for an hour or so.
- To prepare the filling mix all ingredients together until well combined.
- To prepare the topping, mix the sugar, honey and butter in a bowl. Line a baking tin with baking paper and pour the topping in. Scatter with the pecans. Set aside until the buns are prepared.
- Heat oven to 180 degrees C. Flour a bench and roll the dough out into a large rectangle. Spread evenly with he filling, making sure to leave a border of a few centimeters at the bottom.
- Roll the dough up like a Swiss roll, and cut into 12 even pieces. Place buns on top of the topping, spacing evenly apart. Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly, then tip upside down onto a tray, allowing the gooey topping to drop over the buns.