Ingredients
- Peanut Butter Filling:
- 4 1/2 -5 C flour
- 2 pkgs active dry yeast
- 1/2 C sugar
- 1/2 C shortening
- 1/3 C nonfat dry milk powder
- 2 eggs
- 1/4 C chopped peanuts
- Combine 1 C peanut butter, 1/2 C confectioners sugar & 1/3 C softened butter.
- Stir until smooth & spreadable
- Powdered Sugar Glaze:
- Stir together 2 C confectioners sugar, 1/4 C unsweetened cocoa powder, desired.
- Stir in 2 T softened butter & 3-4 T warm water ( 1 at a time) until drizzling consistency.
Preparation
Step 1
Stir together 2 C flour & the yeast; set aside.
Heat & stir sugar, shortening, milk powder, 1 C water & 1/2 t salt until warm and shortening is almost melted; add to flour mixture.
Add eggs; beat 30 seconds, scraping bowl. Beat 3 minutes.
Stir in as much remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a soft dough that is elastic (3-5 minutes).
Shape into a ball.
Place in a greased bowl, turn once.
Cover; let rise in a warm place until doubled ( 1 hour).
Punch dough down; divide in half.
Cover; let resr 10 minutes.
Chill 1 portion.
Roll remaining portion into a 16 x 9" rectangle, spread with half of the filling.
Fold in half lengthwise; cut crosswise into 16 equal pieces.
Hold ends & twist, pinchong firmly.
Repeat with remaining dough & filling.
Arrange on a lightly greased foil lined baking sheet, pressing ends down.
Bake in a 350*' oven 15 minutes until golden.
Drizzle with chocolate and/ or white glaze.
Top with nuts.
Serve warm or cool.