Tuesday, May 9, 2017
Strawberry Twists with Lemon Cream Cheese Glaze
Strawberry Twists with Lemon Cream Cheese Glaze Strawberry Filling 2 cups diced fresh strawberries ½ cup granulated sugar 1 tbsp fresh lemon juice 2 tbsp corn starch Twists 4 - 41/2 cups all purpose flour 2¼ tsp active dry yeast 1¾ cups [url href="https://www.almondbreeze.com/" target="_blank" rel="nofollow"]Almond Breeze Almondmilk[/url] ½ cup instant mashed potato flakes 6 tbsp butter, cubed ⅓ cup granulated sugar 1 tsp kosher salt 2 eggs, room temperature Lemon Cream Cheese Glaze 4 oz cream cheese, softened ¼ cup butter, softened ½ tbsp lemon juice 2-3 tbsp Almond Breeze Almondmilk 1 tbsp lemon zest 2-3 cups powdered sugar Strawberry Filling Stir the strawberries and sugar together in a small saucepan over medium-low heat for 5 minutes or until sugar dissolves. Stir in lemon juice and corn starch. Turn heat to medium and heat for another five minutes, stirring frequently, until the filling has noticeably thickened. Remove from heat and transfer to a heat safe container, like a glass canning jar, and refrigerated until needed. Twists In a large mixing bowl, combine 1½ cups flour and the yeast. Set aside. In a medium saucepan, heat the almondmilk, potato flakes, butter, sugar and salt until it reaches between 120F - 130F. I use my favorite digital candy thermometer to make sure I get it right on the money. Add the heated mixture and two eggs to the flour and yeast mixture and beat on low speed for 30 seconds, scraping down the sides of the bowl as necessary. Stir in as much flour as you can by hand or by using the "stir" setting on your mixer. Lightly flour a cutting board or other solid surface. Knead dough for about 5 minutes using additional flour as needed to keep the dough from sticking. The dough should be smooth and elastic. Divide the dough in half. Lightly grease two medium bowls (I like to use butter). Place half of the dough in each bowl, turning the dough over once to grease the top of the dough. Cover the bowls with plastic wrap and let rise until doubled in size - about an hour. Meanwhile, line two large baking sheets with parchment paper. Roll out half of the dough at a time into a 12-inch x 8-inch rectangle. Spread half of the chilled strawberry filling down one half of the rectangle. (Picture above.) Pull the other half of the dough over the filling and press ends to seal. Cut into twelve even strips and place on parchment lined baking sheets. Repeat with remaining half of dough and filling. Cover and let rise for another 30 minutes or so, or until nearly doubled in size again. Preheat oven to 375F. Bake for 8-12 minutes or until golden brown. Drizzle lemon cream cheese glaze on top and serve warm. Store leftovers in an airtight container. Gently twists each strip Lemon Cream Cheese Glaze Beat the cream cheese and butter together until light and fluffy. Beat in the lemon juice, milk and lemon zest. Beat the powdered sugar in one cup at a time until desired consistency is reached.