12 Salty & Sweet Twists Recipe

Warm the milk to about 105–110°F (warm to the touch, not hot). In a small bowl or measuring cup combine warm milk, 1 tsp sugar (from the dough sugar), and the instant yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with the paddle (or by hand), whisk together 3 cups flour, remaining 1 tsp sugar, and 1 tsp salt.

Add the softened 3 tbs butter, the foamy yeast-milk, and 1 whole egg to the dry ingredients. Mix until a shaggy dough forms. Switch to a dough hook (or knead by hand) and knead 6–8 minutes until smooth and elastic, adding up to 2 tbs extra flour if dough is too sticky. Dough should be soft and slightly tacky.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place 60–75 minutes until doubled in size.

Cheddar filling

While the dough rises, combine 1.5 cups finely grated sharp cheddar, 2 tbs softened butter, and 1 tsp dried thyme (if using) in a bowl. Mix until cohesive — the mixture should be spreadable but not runny. Taste and adjust: add a pinch of coarse salt if cheddar is mild.

Chocolate filling

In a medium bowl, combine 1 cup chopped semi-sweet chocolate, 2 tbs softened butter, 1 tbs cocoa powder, 2 tbs powdered sugar, and 1/2 tsp vanilla. If chocolate is not melting together, briefly microwave 10–15 seconds and stir until smooth; cool slightly so it stays spreadable.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Prepare an egg wash by whisking 1 whole egg with 1 tbs milk.

Turn risen dough onto a lightly floured surface and divide into two equal portions. Work with one half at a time, keeping the other covered so it doesn’t dry out.

Roll one half of the dough into a 12 x 8-inch rectangle (roughly). Spread the cheddar filling evenly over the surface, leaving a 1/4-inch border on all sides.

Place the second half of dough (already rolled out in the same size) on a separate sheet to be used for chocolate twists, or if you prefer, roll both halves sequentially. For the chocolate batch, roll the second dough half to the same size and spread the chocolate filling leaving a 1/4-inch border.

Working with the cheddar sheet: starting at the long edge, fold the rectangle in half lengthwise (so filling is enclosed) or place a second thin sheet of dough on top if you prefer double layers. Press edges to seal. Using a sharp knife or pizza cutter, cut the rectangle into 12 equal strips (about 1-inch wide).

Take each strip, hold both ends and gently twist 3–4 times to form a spiral. Place twists on the prepared baking sheet with space to expand. Repeat for all 12 cheddar strips. Sprinkle lightly with sesame seeds (optional) and a small pinch of coarse salt on top of each cheddar twist.

Repeat the cutting and twisting process for the chocolate sheet (12 strips). Place chocolate twists on the second prepared baking sheet. If you prefer, dust chocolate twists with a light sprinkling of powdered sugar after baking rather than before.

Brush each twist lightly with the egg wash, making sure not to drip egg wash into the folds (which can bake hard).

Let the shaped twists rest at room temperature 15–20 minutes for a short second rise while oven finishes preheating to 375°F (190°C).

Bake one sheet at a time (or both if oven fits) on the middle rack 14–18 minutes until golden brown and the cheddar twists are bubbling slightly and chocolate twists are set. Rotate pans halfway if your oven bakes unevenly.

Remove from oven and transfer to a wire rack. For savory twists, let cool 5 minutes before serving. For sweet twists, once they are warm (not hot), dust lightly with 1 tbs powdered sugar if desired.