Maple Butter Twists Recipe
Ingredients
| Flour | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Yeast package | 1 | |
| Milk | 3/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Brown sugar | 1/2 Cup (16 tbs) (Filling:) | |
| White sugar | 1/3 Cup (16 tbs) (Filling:) | |
| Flour | 2 Tablespoon (Filling:) | |
| Cinnamon | 1/2 Teaspoon (Filling:) | |
| Softened butter | 1/4 Cup (16 tbs) (Filling:) | |
| Maple syrup | 1/4 Cup (16 tbs) (Filling:) | |
| Maple extract | 1/2 Teaspoon (Filling:) | |
| Nuts | 1/2 Cup (16 tbs), chopped (Filling:) | |
| 1/2 powered sugar | ||
| Milk | 3 Teaspoon (Glaze:) | |
| Maple extract | 1/4 Teaspoon (Glaze:) | |
Directions
Grease 2-8 inch round cake pans.
In large bowl, combine 1-1/2 cups flour with the next 3 ingredients.
In a small saucepan, heat milk andmargarine until very warm.
Add with the eggs to the flour mixture.
Beat with electric mixer on low speed until moistened, then beat 3 minutes on medium speed.
Stir in remaining flour.
Place in greased bowl, cover and let rise 1 -1/2 hours.
Combine all filling ingredients, except nuts, in small bowl.
Beat with electric mixer on medium speed, 2 minutes.
Stir in nuts.
Divide dough in half.
Roll each half to a 14 x 8 inch rectangle.
Spread each with half of filling.
Roll up from long side as for jel-lyroll; seal edges.
Cut each roll.in half lengthwise.
Twist the two halves together and seal ends.
Place each twisted roll in a prepared pan circle; flatten with fingertips.
Cover; let rise 1 hour.
Heat oven to 350 degrees.
Bake 25-30 minutes.
Remove from pans immediately.
Combine glaze ingredients until smooth and drizzle over coffee cake while still warm.
In large bowl, combine 1-1/2 cups flour with the next 3 ingredients.
In a small saucepan, heat milk andmargarine until very warm.
Add with the eggs to the flour mixture.
Beat with electric mixer on low speed until moistened, then beat 3 minutes on medium speed.
Stir in remaining flour.
Place in greased bowl, cover and let rise 1 -1/2 hours.
Combine all filling ingredients, except nuts, in small bowl.
Beat with electric mixer on medium speed, 2 minutes.
Stir in nuts.
Divide dough in half.
Roll each half to a 14 x 8 inch rectangle.
Spread each with half of filling.
Roll up from long side as for jel-lyroll; seal edges.
Cut each roll.in half lengthwise.
Twist the two halves together and seal ends.
Place each twisted roll in a prepared pan circle; flatten with fingertips.
Cover; let rise 1 hour.
Heat oven to 350 degrees.
Bake 25-30 minutes.
Remove from pans immediately.
Combine glaze ingredients until smooth and drizzle over coffee cake while still warm.
Chef
