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Sourdough Peanut Butter Twists

Homemade sourdough peanut butter twists made with a cinnamon peanut butter filling and simple glaze. A soft, nostalgic pastry perfect for breakfast or dessert.
Keyword Sourdough
Prep Time 45 minutes
Cook Time 20 minutes
Fermentation Time 14 hours
Total Time 15 hours 5 minutes
Servings 12 Twists
Author Reganne

Ingredients

Dough

  • 200 grams Whole Milk Room Temperature
  • 120 grams Sourdough Starter Active and Bubbly
  • 70 grams Sugar
  • 1 Large Egg
  • 430 grams All-Purpose Flour Unbleached
  • 5 grams Salt
  • 8 tbsp Unsalted Butter Softened

Peanut Butter Filling

  • 1 cup Creamy Peanut Butter
  • 4 tbsp Unsalted Butter Softened
  • ½ cup Sugar
  • ½ tbsp Cinnamon

Peanut Butter Glaze

  • 1½-2 cups Powdered Sugar
  • 5 tbsp Warm Water
  • 3 tbsp Peanut Butter Filling

Instructions

Prepare the Active Sourdough Start (Leaven)

  • Combine 50 grams of sourdough starter, 100 grams of water, and 100 grams of unbleached all-purpose flour. Cover and let sit. Once it is active, bubbly, and passes the float test (when placed in water, it floats), you are ready to start baking. This may take up to 10 hours.

Make the Dough

  • In a large bowl, combine active sourdough starter and milk until the starter is fully dissolved. Add granulated sugar and egg until combined.
  • Add flour and salt into the bowl, and stir until a shaggy dough forms. Add softened butter by hand or with a stand mixer until it is incorporated into the dough.
  • Let dough rest for 20 minutes, covered with a damp towel.
  • Uncover dough and knead with dough hook attachment for 12 minutes. OR strengthen the dough by performing three sets of stretch and folds.

Bulk Fermentation

  • Cover the bowl with plastic wrap and allow the dough to bulk ferment at room temperature for 9-10 hours. The dough will need to double in size; rise times may vary based on temperature.

Shape the Twists and Make the Filling

  • Lightly dust your work surface with flour. Roll the dough into a 12 x 18-inchrectangle. Mix the peanut butter, butter, sugar, and cinnamon to make the filling. Spread the filling evenly over the dough, leaving approximately ½ inch around the edges. Reserve 3 tablespoons of filling for the glaze.
  • Fold the dough in half lengthwise and cut into 1–2 inch strips. Twist each strip three times and lay flat on a greased or parchment-lined baking sheet.

Second Rise

  • Cover the pan with a kitchen towel and let the twists rise at room temperature for about one hour. Rise time may vary based on temperature. In the meantime, preheat your oven to 350°F.

Bake and Glaze the Twists

  • Bake in a preheated 350°F oven for 15–20 minutes, or until golden brown. While the twists are baking, prepare the glaze by mixing powdered sugar, warm water, and the reserved peanut butter filling.
  • Remove the peanut butter twists from the oven and transfer them to a wire cooling rack. Once cooled, drizzle the glaze over the twists.