Peanut butter and jelly breakfast buns
https://www.coop.co.uk/recipes/peanut-butter-and-jelly-breakfast-buns
Our peanut butter and jelly (aka jam) spin on the classic
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Feeds
12
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 49g
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Ingredients
- 300ml unsweetened almond milk
- 500g Co-op strong white bread flour, plus extra for dusting
- 7g sachet fast action yeast
- 3 tbsp golden caster sugar
- ½ tsp table salt
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 2 tbsp Co-op vegetable oil, plus extra for greasing
- 250g Co-op smooth peanut butter
- 1 heaped tbsp Co-op Fairtrade soft brown sugar
- 150g Co-op raspberry jam
- 25g Co-op large roasted & salted peanuts, finely chopped
Method
- Warm the almond milk in a small pan
- Mix the flour, yeast, caster sugar, salt and cinnamon in a bowl
- Make a well in the centre and add the milk, vanilla and vegetable oil, then mix
- Tip onto a floured surface and knead for 10 mins
- Transfer to a lightly oiled bowl, cover with cling film and leave for an hour, until doubled in size
- Grease a 22cm x 30cm baking tin with oil
- Turn the dough out onto a lightly floured surface and roll into a 30cm x 25cm rectangle
- Spread with 100g of the peanut butter and sprinkle over the brown sugar, then roll the longest side towards you
- Cut into 12 and arrange in the baking tin
- Cover with oiled cling film and leave for another 35 mins
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Bake the buns for 35-40 mins, until golden brown. Allow to cool
- Microwave the remaining peanut butter for 30 seconds to soften, then do the same with the jam, adding 1 tbsp water to loosen
- Drizzle the jam and peanut butter on top of the buns and sprinkle with the chopped peanuts
