Best Maple Nut Twist Recipes

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.

MAPLE NUT TWIST

Steps:

• In a large bowl, combine the contents of roll mix and yeast packets with sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Combine first five filling ingredients in a small bowl; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds., Roll one portion of dough into a 12-in. circle; transfer to a greased 12-in. pizza pan. Brush with a third of the butter; sprinkle with a third of the filling. Repeat two times with the remaining dough, butter and filling, placing each circle of dough over the previous layer. Pinch outer edges to seal., Place a small glass at the center of the dough. With scissors, cut from the outside edge to the glass to form 16 wedges. Remove glass; twist each wedge three times. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Uncover dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack.

MAPLE NUT TWIST

Steps:

• Spray counter, lightly, with non-stick spray. Combine 4 rolls to make a ball and roll into a 10-inch circle. Repeat with remaining rolls to make 2 more circles. Cover dough circles with sprayed plastic wrap and let rest. In a bowl, mix remaining ingredients until well combined. Remove wrap from dough circles. Place one on a sprayed baking sheet. Spread half of the sugar mixture over this circle. Moisten edges with egg wash. Top with another dough circle and pinch edges together to seal. Spread remaining sugar mixture over this circle. Moisten edges with egg wash. Top with last dough circle and pinch together to seal. With scissors cut from outside edge almost to the center forming 8 pie-shaped wedges. Twist each wedge 2 times. Cover with sprayed plastic wrap and let rise 45-60 minutes. Remove wrap and bake at 350°F for 20-25 minutes or until golden brown. Cool 5 minutes and remove from pan. Combine icing ingredients until smooth. Drizzle over warm twist.