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Double Chocolate Pecan Twists

Double Chocolate Pecan Twists




10 rolls


1 hour 30 minutes


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  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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