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Maple Butter Twists

21 Dec

Hello Everyone,

I made these Maple Butter Twists sometime ago. I gave some to my grandparents and they loved it! So did we!! I love baking and cooking different breads for Christmas. Many times that is what I give away as gifts, to family members and friends that don’t like to cook or bake much. Also to our mail carrier, newspapers carrier’s, and people we don’t know to well. It’s a good way to get to know them!! 🙂

Maple Butter Twists:

Dough:

3-1/4 to 3-1/2 cups all-purpose flour

3 tbsp, granulated sugar

1-1/2 tsp. salt

1 package ( 1/4 oz. ) active dry yeast

3/4 cup sour milk

1/4 cup unsalted butter

2 large eggs

Filling:

1/3 cup packed light brown sugar

1/4 cup granulated sugar

3 tbsp. unsalted butter

3 tbsp. pure maple syrup

4-1/2 tsp. all-purpose flour

3/4 tsp. ground cinnamon

3/4 tsp. maple flavoring***

1/3 cup chopped and toasted pecans

Glaze:

1/2 cup powdered sugar

1 tbsp. pure maple syrup

2-3 tsp. milk

pinch of popcorn salt

In a mixing bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat the milk and butter to 120-130 degrees. Add to dry ingredient’s; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 70 minutes. In a small mixing bowl, combine the first seven filling ingredient’s; beat for 2 minutes. Lightly punch down dough; turn onto a lightly floured surface. Divide in half; roll each into a 16×18-inch rectangle. Spread filling to within 1/2-inch of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with the long side. With a sharp knife, cut each roll in half length-wise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-inch 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 degrees for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to a wire rack. Combine glaze ingredient’s; drizzle over warm cakes. Enjoy!

***The recipe calls for maple flavoring, often called mapleline. It will be the baking aisle or with the pancake syrups. It’s really strong and a little goes along way!

Until next time…

Amanda 🙂

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