Maple butter twists
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- 1/4 oz. |
| ¼ | cup | Warm water |
| ½ | cup | Milk -- warmed |
| ¼ | cup | Butter or margarine -- |
| ½ | cup | Packed brown sugar |
| ½ | cup | Walnuts -- chopped |
| ⅓ | cup | Sugar |
| ¼ | cup | Maple syrup |
| Melted | ||
| 2 | eaches | Eggs -- beaten |
| 3 | tablespoons | Sugar |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Maple extract |
Directions
FILLING
In a large mixing bowl, dissolve yeast in water. Add milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour. Combine all filling ingredients; mix well. Punch dough down and divide in half. Roll each half into a 14x8 inch. rectangle. Spread filling over each rectangle. Starting with the 14 in. edge, roll up and seal edge. Place with seam side down on a greased baking sheet. with a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise 30 min.Bake at 350 deg. for 25 to 30 min. or until browned. Yield; 2 coffee cake.
Recipe By : Country Woman