Maple Twist Coffee Cake Recipes

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MAPLE BUTTER TWISTS



Maple Butter Twists image

My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. -June Gilliland, Hope, Indiana

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes (16 slices each).

Number Of Ingredients 20

3-1/4 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons salt
1 package (1/4 ounce) active dry yeast
3/4 cup whole milk
1/4 cup butter
2 large eggs, room temperature
FILLING:
1/3 cup packed brown sugar
1/4 cup sugar
3 tablespoons butter, softened
3 tablespoons maple syrup
4-1/2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon maple flavoring
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon maple flavoring
2 to 3 teaspoons whole milk

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.

Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

MAPLE-NUT COFFEE TWIST



Maple-Nut Coffee Twist image

This recipe is from Pillsbury Family Kitchens Cookbook. This is really delicous and makes a nice presentation. The dough is really easy to work with. I did need to add a couple more Tbsps of flour to the dough. This calls for a 12-inch pizza pan, but I'm sure a large cookie sheet would work just fine. :)

Provided by sweetcakes

Categories     Breads

Time 3h22m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

3/4 cup milk
1/4 cup margarine or 1/4 cup butter
2 3/4-3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 ounce yeast, packet
1 teaspoon maple extract
1 egg
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup sugar
1/3 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon maple extract
1 cup powdered sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 -2 tablespoon milk
1/2 teaspoon maple extract

Steps:

  • In a small saucepan, heat milk and margarine until very warm (120*-130*F).
  • In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened.
  • Beat 2 minutes at medium speed.
  • By hand, stir in remaining flour to form a soft dough.
  • Knead on floured surface until smooth and elastic, about 2 minutes.
  • Place dough in greased bowl; turn greased-side-up.
  • Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
  • In small bowl, combine filling ingredients, set aside.
  • Grease (not oil) 12-inch pizza pan.
  • Punch down dough; divide and shape into 3 balls.
  • On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan.
  • Place in prepared pizza pan.
  • Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 Filling.
  • Repeat layer of dough, melted margarine and Filling.
  • To shape place a glass about 2 inches in diameter in center of dough, (a shot glass works perfectly)
  • With pizza cutter, cut from outside edge to the glass, forming 16 pie-shaped wedges.
  • Twist each wedge 5 times. Remove glass.
  • Cover; let rise until light and doubled in size, 30 to 45 minutes.
  • Heat oven to 375*F.
  • Bake 18 to 22 minutes or until golden brown.
  • Cool 5 minutes; remove from pan.
  • In small bowl, blend Glaze ingredients until smooth. Drizzle over warm coffee cake.

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