Baked Maple Butter Twists Recipe

5 4 5
Baked Maple Butter Twists Recipe
Baked Maple Butter Twists Recipe photo by Taste of Home
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Baked Maple Butter Twists Recipe

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5 4 5
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Meet the Cook: Back almost 30 years ago, when I was an Indiana farmer's daughter and a 4-H'er, this won me champion honors at the county fair - then a blue ribbon at the state fair! To this day, my husband tells me it's the best thing that I make. -Marna Krause, Las Vegas, Nevada
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm whole milk (110° to 115°)
  • 1/4 cup butter, melted
  • 2 large 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.
Originally published as Maple Butter Twists in Country Woman July/August 1995, p33

Nutritional Facts

1 piece: 250 calories, 9g fat (4g saturated fat), 43mg cholesterol, 295mg sodium, 38g carbohydrate (17g sugars, 1g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm whole milk (110° to 115°)
  • 1/4 cup butter, melted
  • 2 large 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 coffee cakes.
Originally published as Maple Butter Twists in Country Woman July/August 1995, p33

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germanycook User ID: 6411056 22321
Reviewed Oct. 20, 2014

"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!"

MY REVIEW
srotbart User ID: 2646998 24288
Reviewed Aug. 27, 2012

"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."

MY REVIEW
bikenviken User ID: 1444178 10423
Reviewed Nov. 10, 2008

"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."

MY REVIEW
bikenviken User ID: 1444178 11955
Reviewed Nov. 10, 2008

"These are so good! I made them for Christmas morning last year and everyone loved them!"

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