1 1/2 cup peanut butter or margarine at room temperature (better to use the margarine in tablet form)
1/4 cup all-purpose flour
3/4 cup milk
1/3 cup sugar
1 tablespoon salt
1/2 cup warm water
2 tablespoons active dry yeast for bread
1 egg
4 cups all-purpose flour
Filling:
1 cup peanuts, peeled and ground
3 tablespoons sugar
1 large egg white
1 egg
3/4 cup crushed cookies or cracker crumbs
1/2 cup peanut butter or margarine melted
Glace:
2 cups confectioner's sugar
3 to 4 tablespoons milk
Cranberries and candied fruits for decoration
1 1/2 cup peanut butter or margarine at room temperature (better to use the margarine in tablet form)
1/4 cup all-purpose flour
3/4 cup milk
1/3 cup sugar
1 tablespoon salt
1/2 cup warm water
2 tablespoons active dry yeast for bread
1 egg
4 cups all-purpose flour
Filling:
1 cup peanuts, peeled and ground
3 tablespoons sugar
1 large egg white
1 egg
3/4 cup crushed cookies or cracker crumbs
1/2 cup peanut butter or margarine melted
Glace:
2 cups confectioner's sugar
3 to 4 tablespoons milk
Cranberries and candied fruits for decoration
In a bowl, cream the peanut butter or margarine with 1/4 cup of flour using a wooden spoon until smooth
Spread it over a sheet of parchment paper or plastic wrap (Rolopack or Magipack) placed on a damp surface to prevent sticking
Open it up to get a rectangle of 30 x 20 cm
Place the dough in a baking dish and refrigerate
Heat the milk slightly, add sugar and salt
Mix until dissolved
Add warm water to a bowl
Add yeast and mix well
Add the mixture of milk, egg, and three cups of flour
Beat with a wooden spoon until smooth
Add remaining flour and knead on a floured surface until smooth
Cover and refrigerate for 30 minutes
Place it on a lightly floured surface and roll out to a rectangle of 55 x 20 cm
Cut into three strips in the direction of length
Mix filling ingredients and place 1/3 cup along the middle of each strip
Raise edges and close over filling
If the strips are too soft, refrigerate until firm
Make a roll and seal ends to form a garland
Place in a baking dish lightly greased and let rise in a protected area for 1 hour
Repeat with remaining dough
Preheat oven to moderate temperature (180°C) and bake for about 30 minutes or until golden brown
Remove from baking dish and let cool slightly
Mix confectioner's sugar and milk and spread half over each garland
Decorate with candied fruits
To freeze: after the garland has cooled and the glaze is dry, place two strips of cardboard or paper carton crossed forming an arch to protect the glaze and carefully wrap in plastic wrap and then aluminum foil
Rotate and freeze
To thaw: remove garland from freezer and let sit at room temperature for 2 hours before serving, thaw and serve
Make two garlands of 12 pieces each.
