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Peanut Butter Twists

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.

24 ServingsPrep: 35 min. + standing Bake: 15 min. + cooling

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.

2 of 2

Peanut Butter Twists (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 199 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 172 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.