Peanut rolls with peanut butter

Warm the milk then add the baker’s yeast.

Place the butter in a mixer fitted with a hook and beat until creamy.

Add the egg and sugar.

Finish by adding the milk, yeast and flour.

Knead for about 10 minutes.

Leave the dough to rise for around 1 hour at a temperature of around 40°C, covered with cling film.

Deaerate the dough and cut into 4 pieces.

Roll out the dough with a rolling pin into strips 40 cm long and 5 cm wide.

Melt the creamy peanut butter in a bain-marie or in the microwave, and brush over the entire surface of the pastry strip.

Add 1 pinch of peanut chips and 1 pinch of cinnamon.

Roll up the dough tightly, then place the peanut roll on a baking tray with baking paper, and leave to rise for a further 30 minutes at 40°C.

Brush the peanut rolls with gold and bake for 10 minutes at 200°C.

You can add a little white fondant on top at the end of baking.