Directions (continued)

• 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 45
• minutes.
• Bake at 350° for 25-30 minutes or until golden brown. Cool for 10
• minutes; remove from pans to wire racks. Combine the confectioners'
• sugar, maple flavoring and enough milk to achieve desired
• consistency; drizzle over warm cakes. Yield: 2 coffee cakes.