Pb J Spirals Recipes

PB&J SPIRALS

Steps:

• Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape. , Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.

PB AND J CINNAMON BUNS

Steps:

• For the dough: In a microwave-safe bowl, add the milk, butter, peanut butter and 80 milliliters (1/3 cup) water and microwave until the butter is melted, about 30 seconds. Allow to cool until lukewarm to the touch.
• In the bowl of a stand mixer, add the all-purpose and bread flours, superfine sugar, salt and yeast and attach a dough hook. Turn the mixer to low speed and then slowly pour in the butter mixture. Add the egg and knead on medium speed for 2 minutes. Transfer the dough to a floured work surface. Knead with your hands until you have a smooth, soft and elastic dough. Put the dough into a lightly oiled bowl, cover and let stand for 15 minutes.
• Transfer the dough to a floured work surface. Using a rolling pin, roll the dough into a rough rectangle about 17 inches wide and 12 inches tall. The dough should be about 1/4 inch thick. Use a pastry wheel or knife to trim off any rough edges and create an even rectangle.
• Butter a 7-inch cake tin with a removable base and set aside.
• For the filling: Spread the peanut butter on top of the dough to the edges, leaving a small (1/2-inch) border uncovered at the top and bottom of the dough (tip: if your peanut butter is slightly too stiff to spread, pop it in the microwave for 30 seconds). Repeat the process with the jam. Use a knife or pastry wheel to cut long strips of dough 2 inches wide. Roll each strip into a tight spiral and transfer to the prepared cake tin. Leave enough space between each for them to proof. Cover with a damp tea towel and allow to rise until the buns have doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 170 degrees C/340 degrees F.
• Bake until golden brown on top, about 25 minutes. If the buns are browning too quickly, simply cover them with aluminum foil.
• For the icing: Meanwhile, add the powdered sugar and vanilla to a medium bowl. Add 1 tablespoon of milk and whisk the mixture together. Add more milk, 1 teaspoon at a time, until the icing is lump-free and thick but still runny.
• Assembly: Remove the buns immediately from the cake tin, then spread the icing over top. Best served immediately.

PEANUT BUTTER AND JELLY SUSHI ROLLS

Steps:

• Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
• Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.
• Roll each slice into a tight spiral. Cut each spiral into 4 pieces.