Ingredients
3/4 cup water (70° to 80°)1/3 cup butter, softened1 large egg1/4 cup nonfat dry milk powder1/3 cup sugar3/4 teaspoon salt3 cups bread flour2-1/4 teaspoons active dry yeastFILLING:3/4 cup creamy peanut butter1/4 cup butter, softened1/3 cup confectioners’ sugarICING:1-1/2 cups confectioners’ sugar2 tablespoons creamy peanut butter5 to 7 tablespoons warm water
Preparation
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.
Roll dough into a 24x8-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.
