Step #1
Place the water, sugar, butter, egg and bread mix into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #2
Rest for 5 minutes. Rollout to a 37.5cm x 30cm (15x12 inches) sheet.
Step #3
Spread two thirds of the dough with the butter and fold over the 1/3 without the butter over the covered dough, then the other third on top. Cover with a damp tea towel, oiled polythene or plastic and rest for a further 5 minutes.
Step #4
Rollout to a 37.5cm x 30cm (15x12 inches) sheet as before and spread peanut butter over two thirds and fold over the 1/3 without the butter over the covered dough, then the other third on top. Cover again and rest for 5 minutes. Rollout the dough again to 37.5 x30 cm (15x12inches) and cut into twelve equal strips.
Step #5
Turn each strip into a corkscrew shape and roll into a Catherine wheel shape. Repeat with each strip and place onto a lined tray. Cover with a damp tea towel, oiled polythene or plastic and place in a warm place for 40-50 minutes or until doubled in size.
Step #6
Bake in a preheated oven 220°C (420°F) gas mark 6 for 12-15 minutes until golden brown and well risen. Allow to cool and make up a water icing with the icing sugar and water. Drizzle the icing over the peanut whirls and sprinkle over the roasted chopped nuts.
