Peanut Butter Twists

 

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 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

• 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).
• 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.
• 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.
• 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.