Thursday, May 21, 2015

Peanut Butter & Chocolate Twists!!

Brrrrrrr! For an afternoon late in May, it's downright cold here......a little like Fall. I'm a walker, so it's really been brisk first thing in the morning.....long pants and warm jackets are back. And the icy temp really makes me pick up the pace! One great thing about a cooler day like this is that, when I get back from my walk, I don't mind turning the oven on and doing a little baking! Especially when I know how happy I'm going to make someone by making these delicious peanut butter and chocolate twists. 

These really are great - a wonderful, tender.....and beautiful....mix of the one of the world's favorite combos. I won't wish you these chilly May days.....instead, I'll wish you the warmth these tasty rolls bring! 

Peanut Butter and Chocolate Twists!

¼ Cup warm water
¾ Cup milk, warmed
1 Tbsp/package Red Star Platinum Instant Yeast
1 egg
3 Tbsp. softened butter
3 Cups unbleached all-purpose flour or bread flour
2 Tbsp. sugar
1 tsp. salt

1/3 Cup creamy peanut butter
1 Tbsp. honey
1/3 Cup mini-chocolate chips

1 Cup powdered sugar
1 Tbsp. peanut butter
1 Tbsp.+  milk 

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional  dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and, on a lightly-floured surface, roll it to an 18”x12” rectangle. In a small bowl, stir together the peanut butter and honey. Spread this mixture on the dough to within ½” of the edge. Sprinkle with the chocolate chips. Starting with a long edge, fold one third of the dough over the center third. Fold the remaining third over that, creating three equal layers. Pinch the edges to seal. Cut crosswise into 18 one-inch strips. Spray a 9x13” pan with cooking spray. Twist each strip twice. Lay the “twists” in the pan, making 3 rows of 6 strips/row. (You can also just make individuals strips by placing the twists on a greased baking sheet – I sort-of like the grand look of all those twists rising together J ) . Cover and let rise about 30 minutes, until puffy. Bake in a 375 preheated oven for 20-30 minutes, until golden. While baking, make the confectioners icing, adding enough milk to thin the icing to a “brushable” state.  Remove  the rolls from the  pan to a wire rack to cool. Brush immediately with the icing. ENJOY! 


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