John Myers
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Peanut Butter Roll
The perfect peanut butter roll recipe with a picture and simple step-by-step instructions.
Dough:
- 4 Eggs
- 1 Egg yolk
- 120 g Powdered sugar
- 2 tsp Vanilla flavor
- 120 ml Water
- 70 ml Peanut oil
- 140 g Cake flour (flour mixture see link at the end of the recipe)
Filling:
- 200 g Roasted, salted peanuts
- 15 ml Peanut oil
- 200 g Cream cheese double cream setting
- 180 g Yogurt 1.5%
- 100 g Powdered sugar
- 100 g Sugar brown
Cream:
- Put 1,140 g peanuts and oil in a blender and puree. You can leave a few small pieces behind. Roughly chop the remaining peanuts, keep them ready.
- Put the peanut butter, cream cheese, yogurt and powdered sugar in a bowl and mix well. Place in the refrigerator until ready to use.
Dough:
- Separate eggs. Beat all the egg yolks with half of the powdered sugar until a light yellow, foamy mixture is formed. Pour in the water, whip again. Pour in the oil and aroma and whip up well. Sieve the flour 1 x separately and then sieve in 3 portions one after the other into the butter-egg mixture and fold in. In between preheat the oven to 200 ° and line the tray with baking paper. Let it protrude approx. 3 cm over the edge on the long sides and crease. Brush the paper lightly with oil and distribute the chopped peanuts evenly on it.
- Beat the 4 egg whites until stiff. When they start to set, gradually add the other half of the powdered sugar in 4 – 5 servings while constantly whipping. Then keep whipping until the mixture is very firm, shiny and the tips stop when you pull out the stirring hook. Then – also in 4 portions – gradually fold the egg whites into the dough, then immediately pour it onto the baking sheet and smooth it out. Baking time on the middle shelf is 15 minutes.
- In the meantime, spread out a kitchen towel the size of a sheet and sprinkle with brown sugar. When the baking time is over, turn the sheet of dough straight out onto the cloth. If necessary, brush the baking paper that is now on top with a little water, let it soak in briefly and then carefully peel it off. Slide a larger pad between the cloth and the dough and place a second pad on the surface of the dough. Then turn the sheet of dough over with swing and put it back on the cloth. The scattered, baked-in peanuts must be on the underside.
- Now immediately spread the filling evenly up to the edge and roll up the dough from the long side – with the help of the cloth. The seam must end up at the bottom. Then wrap the roll tightly in transparent film and then in aluminum foil and cool for at least 2 hours. Later cut into approx. 2.5 cm thick slices ……. and let taste.
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