Strawberry Twists 🍓
Delicious strawberry twists filled with a sweet berry filling and topped with a zesty lemon cream cheese glaze. Perfect for breakfast or a delightful treat!
Equipment
- Small Saucepan
- Large mixing bowl
- Stand mixer (optional, with dough hook)
- Two lightly greased bowls
- Medium Bowl
- Knife or Pizza Cutter
- Two large baking sheets
- Parchment Paper
Ingredients
Strawberry Filling
- 2 cups diced fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons corn starch
Twists Dough
- 4-4.5 cups all-purpose flour (plus up to ½ cup more if needed)
- 2 ¼ teaspoons active dry yeast
- 1 ¾ cups milk
- ½ cup instant mashed potato flakes
- 6 tablespoons unsalted butter cubed
- ⅓ cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs at room temperature
Lemon Cream Cheese Glaze
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ tablespoon lemon juice
- 2-3 tablespoons milk
- ¼ teaspoon fine sea salt
- 1 tablespoon lemon zest
- 2-3 cups powdered sugar
Instructions
Make the Strawberry Filling:
In a small saucepan, combine the diced strawberries and ½ cup sugar. Cook over medium-low heat for about 5 minutes, stirring gently until the sugar dissolves and the strawberries soften.- In a tiny bowl, whisk together the lemon juice and corn starch until smooth. Pour this mixture into the strawberries and stir well.
- Increase the heat to medium and cook for another 5 minutes, stirring often, until the filling gets noticeably thick.
- Remove from heat, transfer the filling to a heat-safe container, and pop it into the refrigerator to cool completely. This chilling step is key!
Prepare the Easy Dough for Twists:
In a large mixing bowl, combine 1 ½ cups of the all-purpose flour with the active dry yeast. Set this aside for a moment.- In a medium saucepan, gently heat the milk, potato flakes, cubed butter, ⅓ cup sugar, and kosher salt until the mixture is warm (around 120°F). It should feel warm to the touch, not hot.
- Pour this warm milk mixture into your flour and yeast bowl. Beat on low speed for about 30 seconds, making sure to scrape down the sides of the bowl.
- Add the room temperature eggs and beat just until they are mixed in.
- If you have a stand mixer, switch to the dough hook. Gradually add the remaining flour, about ½ cup at a time, until it's all mixed in and you have a smooth, elastic dough (this takes about 3 to 5 minutes of mixing). If kneading by hand, do so on a lightly floured surface for about 5 minutes until smooth.
- Divide your lovely dough in half and place each half into two lightly greased bowls. Flip the dough over once in each bowl to coat it lightly with oil.
- Cover the bowls and let the dough rise in a warm spot until it has doubled in size – this usually takes about an hour.
Whip Up the Zesty Lemon Cream Cheese Glaze:
While your dough is rising, you can make the delicious glaze. In a medium bowl, beat together the softened cream cheese and softened butter until it's light and fluffy.- Stir in the lemon juice, milk, fine sea salt, and fresh lemon zest until well combined.
- Gradually add the powdered sugar, one cup at a time, beating until you reach your desired glaze consistency. It should be thick enough to drizzle without being too runny. Set it aside.
Assemble and Bake Your Twists:
Line two large baking sheets with parchment paper – this makes cleanup a breeze!- Lightly flour your work surface. Take one half of the risen dough and roll it out into a rectangle, about 12 inches long by 8 inches wide.
- Spread half of your chilled strawberry filling evenly over one half of the dough rectangle.
- Fold the other half of the dough over the filling and gently press the edges together to seal it.
- Using a knife or pizza cutter, cut the dough into twelve even strips.
- For each strip, grab both ends and gently twist them. Place the twisted strips onto your prepared baking sheets, leaving a little space between each.
- Repeat this entire process (rolling, filling, folding, cutting, twisting) with the remaining half of your dough and strawberry filling. Make sure the twists have enough room on the baking sheets.
- Cover your twisted pastries and let them rise again for another 30 minutes, or until they look nearly doubled in size.
- Preheat your oven to 375°F (190°C).
- Bake the twists for 8 to 12 minutes, or until they turn a beautiful golden brown.
- Let the twists cool slightly on the baking sheets. Once they're warm but not piping hot, generously drizzle them with your lemon cream cheese glaze. Serve warm and enjoy!
Notes
This chilling step for the strawberry filling is key for proper assembly!
Lining baking sheets with parchment paper makes cleanup a breeze!
Nutrition Information (per twist):
- Calories: 220kcal
- Total Carbs: 36g
- Net Carbs: 35g
- Fats: 7g
- Protein: 3g
