Maple Walnut Twists Recipes

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 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, 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. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

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.

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.

MAPLE WALNUT TWISTS

Steps:

• Measure carefully, placing all ingredients except Walnut Filling and Maple Icing in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Walnut Filling.Grease rectangular pan, 13x9x2 inches. Roll or pat dough into 16x10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling spread remaining filling over folded dough. Fold remaining third of dough over filling pinch edge to seal.Cut crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows or 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 350°. Bake 35 to 40 minutes or until golden brown. Drizzle Maple Icing over warm twists. Serve warm.For Walnut Filling:Mix all ingredients.For Maple Icing:Mix all ingredients until smooth and thin enough to drizzle.1 twist: 190 calories (55 calories from fat) 6g fat (1g saturated) 15mg cholesterol 230mg sodium 32g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have placed the twists in the pan, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.ShapingSpread filling lengthwise down center third of rectangle. Fold one outer third of dough over filling spread with remaining filling over folded dough. Cut crosswise into 16 1-inch strips. Holding a strip at each end, twist in opposite directions.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MAPLE-NUT COFFEE TWIST

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.

MAPLE-NUT COFFEE TWIST

Steps:

• 1. In large bowl dissolve yeast from hot roll mix in warm water. Stir in egg, sugar and maple flavoring. Add hot roll flour mixture; blend well Place in greased bowl. Cover, let rise in warm place until light and doubled in size, 30 to 45 minutes.
• 2. Combine all Filling ingredients except margarine.
• 3. Grease 12 inch pizza pan.
• 4. Divide dough equally into three balls. On lightly floured surface, roll out one ball of dough to 12-inch circle. Fit into bottom of greased pizza pan. Brush dough with 2 tablespoons melted margarine and sprinkle with about 1/3 cup filling. Continue in same manner forming 2 more layers and ending with filling.
• 5. Use a glass to mark a 2-inch circle in center of dough (do not cut through dough). Cut from outside edge just to circle forming 16 pie shaped wedges. Twist each wedge 5 times. Let rise in warm place until light and doubled in size, 30 to 45 minutes
• 6. Heat oven to 375 degrees. Bake 17 to 20 minutes or until golden brown.
• 7. In small bowl, combine glaze ingredients until smooth. Drizzle over warm coffee cake.
• 8. NOTE: I was in a rush one time and didn't want to take the time to roll out three layers and do the twisting. I rolled the dough into a rectangle/oblong shape, brushed with the butter and put all the filling mix on top of that. I rolled it up lengthwise (like a jelly roll) and cut them like cinnamon rolls and baked them in a 9 x 13 inch pan. They turned out just fine. While the above directions makes a pretty cake, I and my neighbor liked them better made this way. They seemed to be moister.