Blackberry Lime Filled Cinnamon Twists

In the bowl of a stand mixer, beat together 2 cups flour, sugar, salt, and yeast. Add in egg, butter, and milk. Beat until just starting to combine. Add remaining cup flour.

Replace paddle attachment with dough hook and knead on medium speed for 5 minutes or until dough is smooth and starts to pull away from edges of bowl. Dough will be soft and somewhat sticky.

Transfer to a large bowl that has been greased. Roll dough around bowl to coat. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.

While dough is rising, prepare blackberry lime filling: Combine blackberries and sugar in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low and allow to simmer for 20-30 minutes or until blackberries soften and mixture thickens. Remove from heat and stir in lime zest. Allow to cool.

Turn dough out onto floured surface and punch down. Roll out into an approximate 12×10-inch rectangle. Spread dough with softened butter. Sprinkle with sugar and cinnamon.

Gently fold dough in half width wise. Cut dough into 12 strips. Twist each strip and shape each twist into a ring. Press dough down in the center to create a well for the filling.

Place twists on a baking sheet lined with parchment paper or a baking mat. Cover with a clean towel and allow to rise for 20 minutes or until puffed. You may need to press down the center of the twists again before filling with the blackberry mixture.

Preheat oven to 375°F while twists are rising.

Fill center of twists with blackberry mixture. Bake for 8-10 minutes or until twists just start to turn golden brown. Remove to a wire rack.

Sprinkle with additional lime zest and serve.