Recipe Image

Double Chocolate Pecan Twists

  • Intermediate
  • 10 rolls
  • 1 hr 30 min
Baking Success Or Baking Mess


1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
2 tablespoons plus 1 teaspoon sugar
2/3 cup warm milk (100 to 110°F)
2 to 2-1/2 cups bread flour
3-3/4 teaspoons Fleischmann's® Bread Booster™
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup unsalted butter
1 egg, room temperature
1/4 pecans, chopped
2 tablespoons unsalted butter
1/3 cup white chocolate chips or baking squares finely chopped
1 cup icing sugar
1/2 teaspoons salt
1 egg
1 tablespoon water
1/4 cup pecans, chopped


Combine warm milk, 1 teaspoon of sugar and yeast in a

bowl, stir and let sit 5 minutes or until frothy. In a separate bowl whisk together flour,

bread booster and salt.

Using a microwave safe cup, combine butter and chocolate

chips, microwave in 15 second increments, stirring each time until chocolate is

melted. Can also be done in a small pot on stove-top over low heat, stir

constantly just until melted. Remove from heat.

Combine 1 cup flour mix, remaining sugar, and yeast

mixture in a large mixer bowl, beat 2 minutes at medium speed of electric

mixer, scraping bowl occasionally. Add 1 egg, melted chocolate, ¼ cup pecans

and 1 cup of flour; beat 2 minutes at high speed. Stir in enough remaining

flour to make a soft dough. Knead on lightly floured surface until smooth and

elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

To make the filling use a similar method as before; in

the microwave or stovetop, melt butter and white chocolate chips together

stirring constantly, just until melted.

Stir in icing sugar and salt. Set

aside to cool.

Roll dough to 15 by 12-inch rectangle. Spread the

filling on half of the dough lengthwise, leaving 1-inch from edges, then fold

dough over filling. Pinch edges to seal and gently roll over dough to press

filling lightly into dough. Using a pizza cutter or sharp knife, cut into 10

strips, 1-½-inches wide. Take each strip, twist a couple times and then form a

ring, pinch ends together to seal, creating a donut shape. Place evenly spread out on a greased or parchment

paper lined baking sheet. Cover; let rise in a warm, draft-free place until

doubled in size, about 40 minutes.

Beat remaining egg with 1 tablespoon of water; brush on

twists, sprinkle chopped pecans evenly over tops. Bake at 375°F for 15 to 17

minutes, do not overbake. Remove from

sheet; cool on wire rack. Best enjoyed

the same day or day after; reheat for 10 seconds in the microwave for that

hot-out-of-the-oven softness.

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