"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Choco-Peanut Butter Ring Recipe

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This recipe for Choco-Peanut Butter Ring, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 to 21/2 c flour
1 pkg dry yeast
1/2 c milk
1/2 c sugar
1/4 c butter
1 egg
1/4 c peanut butter
1/2 c semisweet chocolate pieces, melted and cooled

Directions:
Directions:
Mix 1 cup of the flour and the yeast. Heat milk, 1/4 cup of the sugar, 2 tablespoons of the butter and 1/2 tsp salt just till warm (115 to 120). Mix with yeast mixture and egg. Beat at low speed of electric mixer 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in enough remaining flour to make a moderately soft dough. Knead on floured surface 5 minutes or till smooth. Place in greased bowl. Cover; let rise till double, 11/4 to 11/2 hours. Punch down; let rest 10 minutes. Roll to a 22x9 inch rectangle. Combine peanut butter and remaining sugar and butter. Blend in chocolate; spread over dough. Roll up from long side. Place on greased baking sheet; seal ends to form a ring. Slash through dough 2/3 of the way to center at 1 inch intervals. Cover; let rise till nearly double. Bake in 350 oven 20 to 25 minutes; cover with foil after 15 minutes

 

 

 

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