Maple Pecan Coffee Twist Recipe

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Maple Pecan Coffee Twist Recipe
Maple Pecan Coffee Twist Recipe photo by Taste of Home
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Maple Pecan Coffee Twist Recipe

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5 1
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Making sweet breads has been a hobby of mine since I was a teenager. The addition of maple flavoring gives this coffee cake a tasty twist.—Carolyn Strube, Garden City, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup mashed potatoes
  • 1/2 cup shortening
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon salt
  • 4 to 5 cups all-purpose flour
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavoring
  • 6 tablespoons butter, softened
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon maple flavoring
  • 2 to 3 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, shortening, sugar, eggs, maple flavoring, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; 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.
For filling, combine the sugar, pecans, cinnamon and maple flavoring; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14-in. circle; place one circle on a greased baking sheet or 14-in. pizza pan.
Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; spread with butter and top with filling. Repeat with remaining dough, butter and filling; pinch to seal.
Carefully place a glass in the center of the circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under.
Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
In a small bowl, combine the confectioners' sugar and flavoring and enough milk to achieve desired consistency; set aside. Carefully remove bread from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze. Serve slightly warm or cool completely. Yield: 16 servings.
Originally published as Maple Pecan Coffee Twist in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p53

Nutritional Facts

1 piece: 341 calories, 14g fat (5g saturated fat), 40mg cholesterol, 150mg sodium, 47g carbohydrate (21g sugars, 1g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup mashed potatoes
  • 1/2 cup shortening
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon salt
  • 4 to 5 cups all-purpose flour
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavoring
  • 6 tablespoons butter, softened
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon maple flavoring
  • 2 to 3 tablespoons milk
  1. In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, shortening, sugar, eggs, maple flavoring, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; 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. For filling, combine the sugar, pecans, cinnamon and maple flavoring; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14-in. circle; place one circle on a greased baking sheet or 14-in. pizza pan.
  4. Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; spread with butter and top with filling. Repeat with remaining dough, butter and filling; pinch to seal.
  5. Carefully place a glass in the center of the circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under.
  6. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
  7. In a small bowl, combine the confectioners' sugar and flavoring and enough milk to achieve desired consistency; set aside. Carefully remove bread from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze. Serve slightly warm or cool completely. Yield: 16 servings.
Originally published as Maple Pecan Coffee Twist in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p53

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