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Maple Butter Twists

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

Printed from tasteofhome.com Nov 19, 2008

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Maple Butter Twists cont.

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

In a mixing 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

Printed from tasteofhome.com Nov 19, 2008

Maple Butter Twists

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 mixing, 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 mixing bowl, combine the first seven filling ingredients;

Printed from tasteofhome.com Nov 19, 2008

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Maple Butter Twists cont.

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.