Peanut Pudding - Canela Cake with Creamy Filling

Name: Peanut Pudding - Canela Cake with Creamy Filling
Yield: 6
Ingredients: Milk Powder; 1/2 tablet of biological yeast (15 g); 4 tablespoons of sugar; 1/2 cup of warm milk; 2 and 1/2 cups of wheat flour; Recheio (Filling); 2 tablespoons of cornstarch; 2 and 1/2 cups of milk; 1/4 cup of peanut butter; 1 egg; 1 tablespoon of cinnamon; Cinnamon and peanut butter mixture to sprinkle

1
Milk Powder
2
1/2 tablet of biological yeast (15 g)
3
4 tablespoons of sugar
4
1/2 cup of warm milk
5
2 and 1/2 cups of wheat flour
6
Recheio (Filling)
7
2 tablespoons of cornstarch
8
2 and 1/2 cups of milk
9
1/4 cup of peanut butter
10
1 egg
11
1 tablespoon of cinnamon
12
Cinnamon and peanut butter mixture to sprinkle

Ingredients

1
Milk Powder
2
1/2 tablet of biological yeast (15 g)
3
4 tablespoons of sugar
4
1/2 cup of warm milk
5
2 and 1/2 cups of wheat flour
6
Recheio (Filling)
7
2 tablespoons of cornstarch
8
2 and 1/2 cups of milk
9
1/4 cup of peanut butter
10
1 egg
11
1 tablespoon of cinnamon
12
Cinnamon and peanut butter mixture to sprinkle

Directions

1
Milk Powder
2
In a mixing bowl, dissolve the yeast in warm water
3
Mix the milk and flour
4
Work the dough until it's smooth and elastic
5
Cover with cloth and let it rest until it doubles in volume
6
Work the dough again and divide into 10 equal pieces
7
Filling
8
In a saucepan, dissolve the cornstarch in milk
9
Mix peanut butter, egg, and cinnamon
10
Heat over low heat and stir until thickened
11
Let it cool
12
Assembling
13
Roll out each piece of dough into a thin sheet
14
In each one, place a portion of the filling and roll up like a croissant
15
Arrange them in a round cake pan, greased with butter, filling the entire pan and leaving a little space between them
16
Bake at 200°C until golden brown
17
Remove from oven, and sprinkle with cinnamon and peanut butter mixture.