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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Years ago, I received a bread machine for Christmas- along with a collection of recipes. These treats that have a peanut butter filling and icing soon became a favorite. People always ask for the recipe. Ingredients:
3/4 cup water (70° to 80°) |
1/3 cup butter, softened |
1 egg |
1/4 cup nonfat dry milk powder |
1/3 cup sugar |
3/4 teaspoon salt |
3 cups king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
filling: |
3/4 cup creamy peanut butter |
1/4 cup butter, softened |
1/3 cup confectioners' sugar |
icing: |
1-1/2 cups confectioners' sugar |
2 tablespoons creamy peanut butter |
5 to 7 tablespoons warm water |
Directions:
1. In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside.
3. Roll dough into a 24-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times.
4. Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists. Yield: 2 dozen.
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