Strawberry Lemon Breakfast Twists (Print Version)
# Ingredients:
→ For the Strawberry Filling
01 -
2 cups strawberries, diced
02 -
1/2 cup granulated sugar
03 -
1 tablespoon fresh lemon juice
04 -
2 tablespoons corn starch
→ For the Twists
05 -
4 to 4 1/2 cups all-purpose flour
06 -
2 1/4 teaspoons active dry yeast
07 -
1 3/4 cups milk
08 -
1/2 cup instant mashed potato flakes
09 -
6 tablespoons unsalted butter, cubed
10 -
1/3 cup granulated sugar
11 -
1 teaspoon kosher salt
12 -
2 large eggs, room temperature
→ For the Lemon Cream Cheese Glaze
13 -
4 oz cream cheese, softened
14 -
4 tablespoons unsalted butter, softened
15 -
1/2 tablespoon lemon juice
16 -
2 to 3 tablespoons milk
17 -
1/4 teaspoon fine sea salt
18 -
1 tablespoon lemon zest
19 -
2 to 3 cups powdered sugar
# Instructions:
01 -
In a small saucepan over medium-low heat, stir together the diced strawberries and granulated sugar for about 5 minutes until the sugar dissolves. In a small bowl, whisk together the lemon juice and corn starch, then add this to the strawberry mixture. Turn the heat up to medium and cook for another 5 minutes, stirring frequently, until the filling gets noticeably thick. Take it off the heat and transfer to a heat-safe container, then refrigerate until you need it.
02 -
In a large mixing bowl, combine 1 1/2 cups of the flour with the yeast and set aside. In a medium saucepan, heat the milk, instant potato flakes, cubed butter, sugar, and salt until the mixture reaches 120 degrees. Pour this warm mixture into the flour and yeast, then beat on low speed for 30 seconds, scraping down the sides. Add the eggs and beat just until combined.
03 -
Using a dough hook attachment, gradually add the remaining flour half a cup at a time until it's all mixed in. Keep kneading with the dough hook for 3 to 5 minutes until the dough is smooth and elastic. If you don't have a stand mixer, you can knead by hand on a floured surface for about 5 minutes.
04 -
Divide the dough in half and place each half in a lightly greased bowl. Turn the dough over to coat it with the grease, then cover the bowls. Let the dough rise at room temperature until it's doubled in size - about 1 hour.
05 -
While the dough is rising, beat the softened cream cheese and butter together until light and fluffy. Add the lemon juice, milk, salt, and lemon zest and beat to combine. Gradually add the powdered sugar, one cup at a time, until the glaze reaches the thickness you want. Set it aside.
06 -
Line two large baking sheets with parchment paper. Lightly flour your work surface and roll out half the dough into a 12 by 8 inch rectangle. Spread half of the chilled strawberry filling over one half of the dough. Fold the other half over the filling and press the ends to seal. Cut into 12 even strips. Grab both ends of each strip and give it a gentle twist, then place on the prepared baking sheets. Repeat with the rest of the dough and filling.
07 -
Cover the twists and let them rise for another 30 minutes or until they're nearly doubled in size.
08 -
Heat your oven to 375 degrees. Bake the twists for 8 to 12 minutes until they turn golden brown.
09 -
Drizzle the warm twists with the lemon cream cheese glaze and serve them right away for the best flavor!
# Notes:
01 -
These are best eaten fresh the day they're made, but you can store cooled twists at room temperature in an airtight container for 1 day.
02 -
For longer storage, keep them in the fridge in an airtight container for 2 to 3 days.
03 -
To reheat, warm them in a 350 degree oven for a few minutes or briefly in the microwave.
04 -
The instant potato flakes might seem unusual, but they make the dough extra soft and tender!