Peanut Butter Chocolate Chip Twists #BreadBakers

These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

I’ve always been a fan of peanut butter cups but find they are a little too sweet for me these days. Recently I was introduced to the Trader Joe’s dark chocolate peanut butter cups and, boy, howdy, are those guys good! 

They were my inspiration for this month’s Bread Bakers’ theme which is “favorite breads.” Who wouldn’t love a soft brioche twist filled with the perennial favorite combination of peanut butter and chocolate?

Peanut Butter Chocolate Chip Twists

This recipe is adapted from James Morton’s first fabulous baking book, Brilliant Bread. I also have one of his other books, Super Sourdough and can highly recommend both. If you have a stand mixer, I recommend you use it for this recipe. The dough is really sticky to knead by hand. 

Ingredients

2 tablespoons sugar

1 teaspoon dry active yeast

1/3 cup or 78ml milk, slightly warmed

2 cups or 250g strong white bread flour -18g

1/4 cup or 57g sourdough starter (fed or discard)

1 large egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon fine sea salt

1/3 cup or 75g unsalted butter, softened

3/4 cup or 194g creamy peanut butter

1/2 cup or 85g semi-sweet chocolate chips

Method

In a large bowl or the bowl of your stand mixer, combine the sugar and yeast with the warm milk and two tablespoons of the flour. Leave it for about five minutes. If the yeast has started foaming up, proceed with the next step. If not, your yeast is old and should be replaced. 

Add the flour, the sourdough starter, egg, yolk, milk and salt and combine to form a soft dough. 

Knead your dough for about 5–10 minutes, or until it is really starting to come together.  Add the soft butter and continue to knead until it passes the windowpane test, at least another 5 minutes. 

Cover and leave in a warm place to prove for one hour, or until doubled in size. Alternatively, leave to rest in the fridge for 10–14 hours.

Turn your proved dough out onto a lightly floured surface and sprinkle some more flour on top. Use a rolling pin to roll the dough out into a big square about 15 in or 38cm wide. 

Spread the peanut butter over one half. If your peanut butter is too stiff to spread easily, warm it slightly with a couple of quick zaps in a microwave. 

Sprinkle the chocolate chips onto the peanut butter. 

Fold your dough over to seal the peanut butter and chocolate chips. 

Use a sharp knife to cut the dough into strips. I got 10 strips out of mine but you can cut thicker or thinner strips, according to your preference.

Twist each strip and place them on a baking tray lined with greaseproof paper or a silicone liner. I couldn’t squeeze all 10 in one pan, try as I might. If yours are also too much for your biggest pan, put the remainers in a smaller pan. Don't crowd them because they need room to rise. 

Cover lightly with cling film and leave to rise for about an hour. At least half an hour before you’re going to bake, preheat your oven to 450°F or 232°C.

When you are ready to bake, turn your oven down to 410°F or 210°C and bake the twists for 10–15 minutes, until they are a light golden brown. We want them to stay soft and pillowy. 

I meant to turn my pans around halfway through because I know my oven doesn't brown evenly but we were watching the UEFA 2020 final and I completely forgot. If your oven has the same issues, you might want to turn your pan around at about the 7 minute mark. Also the extra ones were on a different oven shelf and got a bit darker. Still soft and delicious though! 

Remove from the oven and leave to cool on the baking pan for a few minutes. Cool completely on a wire rack and store in an airtight container. 

Enjoy! 

As I mentioned above, our Bread Bakers' theme this month is Favorite Breads. Many thanks to our host Kelly of A Messy Kitchen. Check out the great recipe links below. 

• Blueberry Pistachio Chocolate Sourdough from Zesty South Indian Kitchen
  
• Cinnamon-Honey Raisin Bagels from What Smells So Good?
  
• Cranberry Yeast Bread from A Messy Kitchen
• Garlic Rolls from Passion Kneaded 
• Hemp and Honey Whole Wheat Bread from Ambrosia
  
• Lemon Zucchini Loaf from A Day in the Life on the Farm
  
• No Knead Sourdough Sandwich Bread from Karen's Kitchen Stories
• Peanut Butter Chocolate Chip Twists from Food Lust People Love
• Sourdough Boule from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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