Earlier, I mentioned my blackurrant swirled buns, where the fruit was made into a paste with the addition of butter and marzipan, Scandinavian style. I wanted to try something a little less sugary, so decided to experiment with using peanut butter with the blackcurrants.
I made half the batch with the blackcurrant/marzipan/butter paste and half with blackcurrant/peanut butter.
The first thing to notice is that they appear identical. Actually, the first thing to notice is that the wash of egg and a little sugar led to a slight charring on the extermities, which, of course, adds to their rustic charm, ahem.
My tasters agreed that you couldn’t really taste either the marzipan or the peanut butter; and that the marzipan made the buns very sweet, whereas the peanut butter gave the blackcurrants an enhanced richness (and a bit of crunch from the bits of peanut). So it will be peanut butter from now on. Unless …