Maple Butter Twists Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1/2 cup warm milk (110° to 115°)
• 1/4 cup butter, melted
• 2 eggs, lightly beaten
• 3 tablespoons sugar
• 1-1/2 teaspoons salt
• 3-1/4 to 3-1/2 cups all-purpose flour
• FILLING:
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/3 cup sugar
• 1/4 cup maple syrup
• 1/4 cup butter, softened
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon maple flavoring

Directions

• In a large bowl, dissolve yeast in water. Add the milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 30 minutes.
• Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 coffee cakes.

Maple Butter Twists published in Country Woman July/August 1995, p33