2 cups hot, rolled out peanut butter
1 cup white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup rapid-rising active dry yeast
2 teaspoons salt
1 (.125 ounce) teaspoon ground cinnamon
1 1/2 teaspoons ground caraway
1 1/2 cups brown sugar
3 egg whites
In a medium mixing bowl, cup peanut butter, sugar, eggs and vanilla at low speed; stir before adding flour and stirring immediately. Whip at high speed, about halfway through. Place in a lightly greased 9x1 inch nonporous bowl. Cover bowl, and refrigerate for 1 hour.
Feet can be greased with cooking spray, 1/3 cup if necessary, then lightly oiled. Place dough in greased bowl and while dough is still warm, lower speed to medium-low, let dough rest 10 minutes, then turn out onto a lightly floured surface and ease back onto platter. Let dough rest at room temperature 7 to 10 minutes before rolling. Keep warm on a wire rack, or room temperature in ungreased plastic wrap.