Chocolate Twists

Warm milk to ~110°F. Stir in yeast + 1 tbsp sugar and let bloom (5 mins).

In a mixer, combine eggs, butter, vanilla, flour, and remaining sugar. Add bloomed yeast and mix (5–7 mins) until dough forms.

Cover + let rise 1 hour.

For the filling: melt butter + chocolate on low. Stir in cocoa powder + powdered sugar. Remove from heat, add vanilla.

Roll dough to 1/2 inch thick, spread filling, then cut into 1/2-inch strips. Twist two strips together and place on a lined baking sheet.

Let rise 30 mins (or refrigerate overnight covered).

Bake at 350°F for 30 mins (if chilled, let sit out 2 hours before baking).

Drizzle icing on top and enjoy 🤎