Maple Butter Twists Recipe

Ingredients

• 3-1/4 to 3-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1-1/2 teaspoons salt
• 1 package (1/4 ounce) active dry yeast
• 3/4 cup milk
• 1/4 cup butter
• 2 eggs
• FILLING:
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 3 tablespoons butter, softened
• 3 tablespoons maple syrup
• 4-1/2 teaspoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon maple flavoring
• 1/3 cup chopped walnuts
• GLAZE:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon maple flavoring
• 2 to 3 teaspoons milk

Directions

• In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.
• In a small bowl, combine the first seven filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.
• With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 70 minutes.
• In a small bowl, combine the first seven filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into 16-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.
• With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twisting ropes together. Transfer to two greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine glaze ingredients; drizzle over warm cakes. Yield: 2 coffee cakes.

Maple Butter Twists published in Taste of Home February/March 2003, p29