Maple-Nut Coffee Twist Recipe
The experience of this Maple-nut Coffee Twist recipe, will never let you go for another recipe again. This Maple-nut Coffee Twist when served as a Snack will bring happiness in your dining room. Trust me when I say, you have to try Maple-nut Coffee Twist.
Ingredients
1 (16-ounce) package hot roll mix
3/4 cup warm water (105° to 115°)
1 egg
3 tablespoons sugar
1 teaspoon maple flavoring
1/2 cup sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
1 teaspoon maple flavoring
1/4 cup plus 2 tablespoons butter or margarine, melted
1 1/2 cups sifted powdered sugar
1/4 teaspoon maple flavoring
2 to 3 tablespoons milk
Directions
Dissolve yeast from hot roll mix in warm water in a large mixing bowl, let stand 5 minutes.
Stir in egg, 3 tablespoons sugar, and 1 teaspoon maple flavoring.
Gradually stir in hot roll flour mixture to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 2 to 3 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 40 to 45 minutes or until doubled in bulk.
Combine 1/2 cup sugar, cinnamon, pecans, and 1 teaspoon maple flavoring.
Punch dough down, and divide into thirds.
Roll each portion out on a floured surface to a 12-inch circle.
Place one circle on a greased 12-inch pizza pan.
Brush with 2 tablespoons melted butter, sprinkle with one-third of cinnamon mixture.
Repeat procedure with remaining 2 dough circles, stacking last 2 circles on circle in pizza pan.
Place a 2-inch biscuit cutter in the center of top circle (do not cut through dough).
Cut dough into 16 wedges, cutting from biscuit cutter to outside edge of dough.
Gently lift each wedge, and twist 5 times to form a spiral pattern.
Remove cutter.
Cover and let rise in a warm place (85°), free from drafts, until doubled in bulk.
Bake at 375° for 15 to 20 minutes or until golden brown.
Let cool 10 minutes.
Combine powdered sugar, 1/4 teaspoon maple flavoring, and milk, stir until smooth.
Drizzle over coffee cake.
Stir in egg, 3 tablespoons sugar, and 1 teaspoon maple flavoring.
Gradually stir in hot roll flour mixture to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 2 to 3 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 40 to 45 minutes or until doubled in bulk.
Combine 1/2 cup sugar, cinnamon, pecans, and 1 teaspoon maple flavoring.
Punch dough down, and divide into thirds.
Roll each portion out on a floured surface to a 12-inch circle.
Place one circle on a greased 12-inch pizza pan.
Brush with 2 tablespoons melted butter, sprinkle with one-third of cinnamon mixture.
Repeat procedure with remaining 2 dough circles, stacking last 2 circles on circle in pizza pan.
Place a 2-inch biscuit cutter in the center of top circle (do not cut through dough).
Cut dough into 16 wedges, cutting from biscuit cutter to outside edge of dough.
Gently lift each wedge, and twist 5 times to form a spiral pattern.
Remove cutter.
Cover and let rise in a warm place (85°), free from drafts, until doubled in bulk.
Bake at 375° for 15 to 20 minutes or until golden brown.
Let cool 10 minutes.
Combine powdered sugar, 1/4 teaspoon maple flavoring, and milk, stir until smooth.
Drizzle over coffee cake.
