Twisted sister pastries take two

I made these dinishy pastry things once before, it's one of the best doughs I've ever worked with.  This time I decided to change the filling because the plain cinnamon vanilla butter filling that I did the first time was a little boring.  I had to drown them in danish glaze to make them interesting.  I also subbed some whole wheat flour this time because I ran out of white.  I thought that was going to be the kiss of death and the dough would come out weird, but I think this second try was a winner.

For the fillings I did a raspberry jam one and a chocolate one, both had brown sugar, butter, and almonds too.  And then I made a very thin danish glaze with skim milk and powdered sugar and drizzled it over the top.  Rather than hardening on top like a drizzle it acted more like a glaze that soaked in and made the pastry moist and sweet.

Twisted Sister Pastry with Chocolate and Raspberry Fillings
Adapted from Ask Chef Dennis

Ingredients:

(dough)

• 1/2 cup unsalted butter, melted
• 2 eggs at room temperature
• 1/4 cup honey
• 3/4 cup plus 2 Tablespoons lukewarm water
• 3/4 Tbsp. granulated yeast
• 3/4 Tbsp. kosher salt
• 1 cup ap flour
• 2 1/2 cups whole wheat flour

(raspberry filling)

• 3 Tbsp. raspberry jam
• 1/2 stick melted butter
• 1/4 cup brown sugar
• handful of pulverized raw almonds

(chocolate filling)

• 1/2 stick melted butter

• 2 Tbsp. cocoa powder
• 1/4 cup pulverized semisweet chocolate chips
• 4 Tbsp. brown sugar
• 1 tsp. cinnamon

Method:

(dough)

Melt the butter and set aside to cool slightly.
Lightly beat the eggs in a small bowl.
Add honey and melted butter to beaten eggs. Gently and briefly mix together then set aside.
Combine lukewarm water, yeast and salt together in your stand mixer and mix a little. Add eggs, butter, honey mixture. Mix together briefly.
Add ap flour and mix to combine. Add whole wheat flour and mix until dough pulls away from the sides of the bowl. The dough will be damp and sticky. This is a no knead dough so just get all the flour mixed in and you’re done.
Place dough in a warm spot, covered but not closed (you want air flow) for three hours. The dough will rise and be full of air pockets. Perfect!

**Once the dough has risen you can assemble your twisted sisters, I suggest looking at the original recipe for pictures on how to twist the dough etc.  It's not hard but you really need to look at the pictures to get the idea.  

(raspberry filling)

Melt the butter, pulverize some almonds in the cuisinart, and mix with the brown sugar and raspberry jam.  

Spread a fre tablespoons of the filling on the dough before you roll them up to make the pastry.  

(chocolate filling)

Melt the butter and set aside.  

Pulverize the almonds and chocolate chips in the cuisinart, then mix in the other ingredients.  

For this filling, leave the butter separate and brush it directly onto the dough, then sprinkle the nut and chocolate mixture over top before you roll up the pastry.  

After you have assembled your pastries bake them in a 350 degree oven for about 20 minutes or until they get a little brown on top and are hard on the outside.  With the pastries still warm I spooned a mixture of powdered sugar and skim milk on top.  I used about 1/2 cup of powdered sugar and added skim milk a little at a time until the glaze was as thin as I wanted.