- 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 or margarine, melted
- 2 eggs, beaten
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 3-1/4 to 3-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1/4 cup maple syrup
- 1/4 cup butter or margarine, softened
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon maple flavoring
- In a large mixing bowl, dissolve yeast in water. Add 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 board 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. Combine all filling ingredients; mix well. Punch dough down and divide in half. Roll each half into a 14-in. x 8-in. rectangle. Spread filling over each rectangle. Starting with the 14-in. edge, roll up and seal edge. Place with seam side down on a greased baking sheet. With a sharp knife, cut 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 30 minutes. Bake at 350° for 25-30 minutes or until browned. Yield: 2 coffee cakes.
Reviews forBaked Maple Butter Twists
"These bread twists are amazing. Can't believe they came out looking so pretty and tasting awesome too! I had been wanting to make this recipe for awhile but thought 'Oh it looks kind of complicated'. It actually wasn't a difficult recipe at all!"
"OMG...let it rise for one hour and I had the biggest, softest, most delish bread ever.I used instant yeast following the directions carefully so after a 10 minute rest and shaping I only need one rise. Because I stepped out of the house and came back in an hour it got extra rise time. It was incredible."
"Oops... I just realized that I rated the wrong one... I made another one with a glaze on it... they have the exact same name."
"These are so good! I made them for Christmas morning last year and everyone loved them!"