Peanut Butter & Chocolate Muffin Buns

Let's take a moment to thank the USA for devoting a day to Peanut Butter on th 24th of January

I am not American but i will exploit ANY chance i get to eat peanut butter

Am I the only one obsessed with it?

Recipe for 12 Peanut Butter and Chocolate Muffin Buns

Ingredients:

For the Tangzhong: 

60gr flour 

180ml water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

(Refrigerate for 1h or freeze for 20-30minutes)

For the Dough:

Dry Ingredients:

520gr flour 

30gr sugar 

8gr yeast 

10gr salt

Wet Ingredients:

200ml water

2 eggs

All of the Tangzhong at room temperature

Extra:

60gr of 100% Peanut Butter

Egg wash:

1 egg yolk mixed with 15ml milk

Method:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the peanut butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

After the dough has proofed, punch it diwn and divide into 2 pieces.

Roll the 1st piece with a rolling pin into a rectangle.

Spread peanut butter on it

Fold the dough in half and cut into ~6 sections starting from the shorter side

Cut and create 3 stripes to each of the 6 sections you created and braid them

Fold to itsself and place in a muffin tin.

Do the same with 2nd piece of dough.

Let proof in greased muffin tin for 40 minutes.

Preheat your oven at 180C

Before baking apply the egg wash

Bake until the top is golden (~25minutes)

Let cool and pipe in peanut butter

Then pipe in nutella (or your favourite chocolate spread)

Enjoy! 

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