twigg studios

A British baking blog, food photography

pretzel peanut butter and caramel crumble loaf

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i had a craving for pretzels the other day, it wasn’t the normal kind of craving when you think oh i fancy some pretzels, it was a crazy urge to grab a handful and scoff them in one,
after seeing molly yehs pretzel mendle bread it made my need to get some pretzels even more urgent.
 so i got my self a bag and set about thinking up this recipe

like molly i whizzed the pretzels to oblivion in a food processor until it turned to a fine powder, i put it through a sift and kept the larger bits to add to the crumb topping.
i love the combination of peanut butter, pretzels and caramel the saltiness of the peanuts and pretzels with the sweetness of the caramel is like heaven. 
 

recipe
i ground enough pretzels to get 60g of pretzel flour (1/2 cup)
160g self raising flour (1 and 1/4 cups)
110g caster sugar (1/2 cup)
110g soft brown sugar (2/3 cup)
220g butter (1 cup)
4 eggs
4 tbsp peanut butter
4 tbsp caramel sauce
 1 tbsp golden syrup
 
preheat the oven to 180c
in a bowl add the sugars and butter and whisk until smooth, then add the peanut butter
add the caramel then add the eggs one at a time, add the flour and fold in.
pour into lined tin,
to make crumb add 20g pretzels 3 tbsp
60g flour 1/2 cup
4 tbsp sugar
4 tbsp butter
 
rub together the ingredients to make a crumble then sprinkle on top
bake for about 50 minutes
 
serve  with caramel drizzled over or with a maple butter

 
 
 
sew chatty
not just a housewife
sew can do

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