Chocolate Twists

Ingredients

• 0.75 cup whole milk (warmed to ~110°F)
• 2.5 tsp instant yeast
• 0.25 cup sugar (plus 1 tbsp; divided)
• 2 eggs
• 0.5 cup salted butter (melted)
• 1 tbsp vanilla extract
• 3.25 cups all-purpose flour
• 6 tbsp unsalted butter (for filling)
• 1 cup chocolate chips
• 0.333 cup cocoa powder
• 0.333 cup powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)
• 1 cup powdered sugar (for icing)
• 2 tbsp milk (for icing)

Steps

1. 1

   Warm the whole milk to approximately 110°F. In a small bowl, stir in the instant yeast and 1 tablespoon of the sugar. Let it sit for about 5 minutes until it becomes foamy and bloomed.

2. 2

   In a stand mixer fitted with a dough hook, combine the eggs, melted salted butter, 1 tablespoon of vanilla extract, all-purpose flour, and the remaining 1/4 cup of sugar.

3. 3

   Add the bloomed yeast mixture to the mixer. Mix on medium speed for 5–7 minutes until a smooth dough forms and pulls away from the sides of the bowl. (This can also be done by hand if a mixer is unavailable).

4. 4

   Place the dough in a clean bowl, cover it, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

5. 5

   While the dough rises, prepare the chocolate filling. In a small saucepan over low heat, melt the 6 tablespoons of unsalted butter and the chocolate chips together.

6. 6

   Stir in the cocoa powder and 1/3 cup of powdered sugar until smooth. Remove from the heat and stir in 1 teaspoon of vanilla extract. Let cool slightly.

7. 7

   On a clean, lightly floured surface, roll the risen dough out to about 1/2 inch thickness.

8. 8

   Spread the chocolate filling in an even layer over the dough. Cut the dough into 1/2-inch wide strips.

9. 9

   Twist two strips together to form a braid-like twist and place them onto a baking sheet lined with parchment paper.

10. 10

    Cover and let the twists rise for 30 minutes on the counter. Alternatively, you can refrigerate them covered overnight.

11. 11

    Preheat your oven to 350°F. If the twists were chilled overnight, let them sit out at room temperature for 2 hours before baking.

12. 12

    Bake at 350°F for 30 minutes until golden brown.

13. 13

    Prepare the icing by whisking together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Drizzle the icing over the warm twists before serving.

Notes

If you choose to refrigerate the dough overnight, ensure you give it the full 2 hours to come to room temperature and finish rising before putting it in the oven. The author notes these are based on a soft donut dough recipe.

Nutrition per serving

• breakfast
• dessert
• baking
• chocolate
• pastry
• sweet
• yeast bread