Peanut butter and cocoa breakfast pastries

Makes 8 – 10 

 For the dough: 

400g strong bread flour + extra for dusting

2 tbsp caster sugar 

2 tsp dried yeast

Pinch fine salt

175ml whole milk

50g salted butter, cubed

1 large egg, room temperature, beaten 

For the filling 

4 tbsp peanut butter

1 tbsp cocoa powder

2 tbsp cold water

4 tbsp caster sugar 

  1 egg, beaten (to glaze) 

For the glaze

50g caster sugar 

50ml water

1.   Put the milk and butter into a small saucepan and heat until the butter has melted, transfer into a bowl and cool until it’s warm but not hot.

2.   Put the flour and sugar in a large bowl and mix to combine. Put the salt on one side of the flour and the yeast into the other (so that the salt doesn’t kill the yeast) and mix each side into the flour, then mix the whole thing together so everything’s combined. 

3.   Gradually mix the egg and milk mixture into the flour, until everything’s combined, and you have a dough. Tip out onto the worksurface and kneed for 10 mins until the dough becomes smooth. 

4.   Place in a lightly floured bowl, cover, and place in a warm place for an hour or until doubled in size. Meanwhile make the filling. Combine the peanut butter, cocoa, water and sugar into a bowl and mix until smooth. 

5.   Lightly dust the surface with flour and tip out the dough. Roll out to 4mm thickness and cut out 14cm circles, re rolling the dough until you use it all up. Cut those circles into quarters and spread a little of the filling onto 3 of the triangles going all the way to the edges. Stack the 4 triangles, putting the one with no filling on the top. 

6.   Please see the video for the folding technique. Using a chopstick (or something that resembles one, I used a paintbrush), place the curved edge of the triangle towards you, and press down with the chopstick across the width. Fold the side towards you upwards and press the chopstick down lengthwise. Fold down the opposite side over it and press that down with the chopstick to form almost a butterfly shape, securing it down with a little bit of egg from the egg wash.

7.   Line a baking tray with non-stick baking paper and place the pastries spread apart, covering and leaving to prove in a warm place for 30 – 45 mins. (or overnight in the fridge). 

8.     Pre-heat the oven to 190C/170C fan/gas 5.  Brush all over with the egg and bake for 15 – 20 mins until golden. 

9.     Whilst cooking make the glaze by heating the sugar and water together for 3 mins to form a light syrup. Brush this over the cooked pastries for a lovely shine!