MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE BUTTER TWISTS
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
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 PECAN CRESCENT TWISTS
A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!
Provided by Courtly
Categories Breads
Time 35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
- Sprinkle with remaining sugar nut mixture.
- Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 296.1, Fat 11.5, SaturatedFat 3.2, Cholesterol 36.2, Sodium 330.2, Carbohydrate 43, Fiber 2.9, Sugar 14.9, Protein 6.1
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