Description
Two-Tone Chocolate Bread Twists are soft, golden pastry twists with a luscious swirl of chocolate hazelnut spread. Made with simple ingredients like Greek yogurt and flour, these beautiful bread twists are both easy to make and irresistibly indulgent.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups Greek yogurt
- 1 egg + 2 tablespoons milk (for egg wash)
- Chocolate hazelnut spread of choice
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the Greek yogurt and mix until a soft dough forms. If the dough feels too sticky, add a little more flour as needed.
- Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth.
- Divide the dough in half. Roll each half into a rectangle about 1/4 inch thick.
- Spread a generous layer of chocolate hazelnut spread over one rectangle, then place the other rectangle on top.
- Cut into strips about 1 inch wide. Twist each strip gently and place on the prepared baking sheet.
- Brush each twist with the egg wash mixture.
- Bake for 15–20 minutes, or until golden brown and puffed.
- Allow to cool slightly before serving warm or at room temperature.
Notes
- You can substitute Greek yogurt with plain yogurt if needed.
- Try using different spreads like peanut butter or cookie butter for variation.
- These twists are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg