Beautiful and super yummy Strawberry Twists. Perfect for a special breakfast or brunch treat!
And so it continues. My breakfast obsession cannot be stopped, you guys – I hope you don’t mind ;). Since we’re in the middle of winter, I’ve been craving some color and fruit in my life. The grocery stores are filled with the most amazing citrus fruits right now, which is seriously holding me over until we have a bigger selection of fresh fruits and veggies around once again. As for now, I am totally relying on the produce I froze over the summer, knowing that I would be beyond happy I took the time to stock my freezer once the cold days set in. And am I ever.
Strawberries were begging to be used over the weekend and they didn’t have to twist my arm to make it into today’s recipe. I instantly knew that the homemade strawberry filling combined with the sweet dough would be a winner. I mean, how could one go wrong with that combo?
As soon as these came out of the oven, Adam volunteered to “assist” while I took these pictures. I was under some serious pressure to take these shots as quickly as humanly possible. We had some devouring to do!
So please pull up a chair and join us. People who virtually brunch together, stay together. And we’d love for you to stick around awhile!
Even though I’m not a fan of the cold weather whatsoever, I do love the fact that we get that much more time to stay inside and spend it with those we love most. Lazy Saturday or Sunday mornings that involve scrumptious food and good company?! Thank you, winter.
So whether you’re looking for a tasty breakfast/brunch recipe or simply for a way to brighten your day, these Strawberry Twists have got you covered. Also, Valentine’s Day, anyone? What says I love you more than pastries filled with lovely strawberries and a sweet drizzle of wonderfulness?
Besides the fact that they’re utterly addicting, I am completely smitten with the way they look. Though they’re quite impressive, I’d like to let you know that they’re super easy to prepare. I got the idea from my Twisted Cinnamon Roll Dunkers. But instead of twisting individual strips of dough and placing them lengthwise onto your baking sheet, you simply form them into a spiral. Nothing you can’t pull off.
Nom, nom, nom. It’s time you try one for yourself ;).
Hope you do! Have a great start to your week!
- 10 ounces frozen and sliced strawberries
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 cup milk, I used skim, but 1%, 2% or whole milk works as well
- 4 tablespoons unsalted butter, cut into chunks
- 3 1/4 cups all-purpose flour, divided
- 1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
- 1/4 cup graulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 2/3 cup confectioners' sugar
- 2 tablespoons milk
- 1. Start by preparing the filling. In a medium saucepan, mix together strawberries and sugar. Heat over medium heat while stirring frequently. Once strawberries start to soften and become juicy, place cornstarch into a small bowl and add a small amount of water and stir (until a smooth paste forms). Add to the strawberry mixture, stir, and continue to simmer over medium-low heat until soft and cooked down, about 5-10 minutes. You can either leave the filling chunky or using a potato masher, gently press strawberry filling until mostly smooth. Set aside.
- 2. To prepare the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted and milk is warm. Stir until butter is completely melted. Set aside. In the bowl of a stand mixer, combine 2 cups of flour, yeast, sugar, and salt. Mix until well combined with the beater paddle attached. Add the egg and milk mixture to the dry mix and continue stirring until thoroughly combined. Switch to the dough hook and add remaining flour or until dough starts to pull away from the sides, about 1-2 minutes. Continue to knead the dough for 5 minutes. Slightly flour your work surface and place dough on top. Let rest for 10 minutes. Meanwhile, line 2 baking sheet with parchment paper. Set nearby.
- 2. Roll out your dough until it measures 12 x 24 inches (rectangular shape). Spread strawberry filling evenly over the dough and using a pizza cutter, cut dough lengthwise (the long way) into 14 equal strips, about 1 inch wide. Fold each strip in half, twist and transfer to one of the prepared baking sheets where you form each twisted strip into a spiral, securing the end underneath. I placed 7 spirals onto each baking sheet. Cover with clean kitchen towels and let twists rise at room temperature until almost double in size, about 1 hour.
- 3. When twists have finished rising, preheat oven to 350 degrees F. Place one sheet at a time into the oven and bake for 15-18 minutes or until golden. While the twists are baking, prepare the glaze by whisking the confectioners' sugar and milk together until smooth. Glaze should be slightly thick but easy to drizzle. For a thicker glaze, add more sugar and for a thinner glaze, add more milk. Drizzle with desired amount of glaze and serve while still warm.
- Strawberry Twists are best when enjoyed on the same day, but can be stored in an airtight container for up to 3 days or in the freezer for up to 3 weeks.
- Dough recipe adapted from my Christmas Morning Cinnamon Rolls.