Maine Maple Danish Twists Recipes

MAPLE TWISTS

Steps:

• Make the streusel: Combine streusel ingredients in small bowl; set aside.
• Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
• In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in 1/2 cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
• Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
• Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
• Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
• Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
• Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
• While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!

MAPLE BUTTER TWISTS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

MAINE MAPLE DANISH TWISTS

Steps:

• Preheat oven to 425 F degrees
• Mix cream cheese, confectioner's sugar, and butter. Set aside.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Roll the dough out into a 16.9 inch rectanble. Spread with the cream cheese mixture.
• Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 one inch strips. Gently twist ends of strips in opposide directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F until brown, about 15 minutes. Remove from baking dish while still hot with a metal spatula and place on heat proof serving tray.
• Delicious hot right out of the oven even outside while it is snowing. My husband says these are delicious.

MAPLE TWISTS

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.