Best Maple Twists Recipes

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 PECAN CRESCENT TWISTS

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.

MAPLE PECAN TWISTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll the dough into a 18-in. rectangle. Brush with melted butter to within 1/2 in of edges. Sprinkle with pecans. Fold one short side of dough a third of the way over filling; fold the other short side over the top, forming an 18x3-in. rectangle. Cut into 3/4 in. strips; twist each strip twice., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 20-22 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine icing ingredients until smooth. Drizzle over twists.

BAKED MAPLE BUTTER TWISTS

Steps:

• In a large bowl, dissolve yeast in water. Add the 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 surface and knead until smooth and elastic, about 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., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each 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 for 30 minutes., Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool.

MAPLE TWISTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, shortening, sugar, egg and salt; mix well. Add 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 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., Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Cut into 24 strips (5 in. x 1 in.). Twist strips; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine the icing ingredients until smooth; drizzle over warm rolls.

MAPLE BACON TWISTS

Steps:

• In the bowl of a stand mixer, combine the water, 1 tablespoon of sugar, and yeast. Let the mixture sit for 10 minutes to activate the yeast. Whisk in the remaining sugar, egg, and buttermilk. Add the flour, cinnamon, nutmeg, and salt. Knead the dough with the dough hook attachment until well combined, about 3 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl coated lightly with cooking spray. Cover, and leave in a warm, draft-free place to rise until doubled in size, 1 1/2-2 hours.
• Transfer the dough to a floured surface and pat or roll it into a 1-inch thick rectangle, approximately 8x12 inches. Cut the dough into 12 (1x8 inch) rectangular pieces with a pizza cutter or sharp knife.
• Lay a slice of bacon on top of each piece of dough and twist 2-3 times to form a spiral, pinching the ends to adhere dough and bacon. Repeat with the remaining bacon and dough pieces. Cover and let rest for 30 minutes.
• Preheat oil in a deep fryer or large pot to 350°F.
• Deep fry the doughnuts, a few at a time, until the dough is fully cooked and the bacon is crisp, about 3 minutes. Transfer to a sheet pan lined with paper towels.
• Drizzle the doughnuts with Maple Glaze and let the glaze set before serving.

MAPLE PECAN CRESCENT CINNAMON TWISTS

Steps:

• Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
• In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
• Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough.
• Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal.
• Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces.
• Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing.
• To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze.

BAKED MAPLE BUTTER TWISTS RECIPE

Steps:

• In a large bowl, dissolve yeast in water. Add the 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 surface and knead until smooth and elastic, about 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.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each 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 for 30 minutes.
• Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool.
• Yield: 2 coffee cakes.
• Originally published as Maple Butter Twists in Country Woman
• July/August 1995, p33
• Nutritional Facts
• serving (1 piece) equals 250 calories, 9 g fat (4 g saturated fat), 43 mg cholesterol, 295 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
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MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375°F. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg mix well. Separate dough into 8 rectangles firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tablespoon sugar-nut 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 remaining dough. Sprinkle with any remaining sugar-nut mixture.Bake at 375°F. for 10 to 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 Per Serving (1 roll): Calories 320 Protein 4g Carbohydrate 36g Fat 19g Sodium 500mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
• If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
• Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
• With sharp knife, cut one 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 cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

MAINE MAPLE DANISH TWISTS

Steps:

• Preheat oven to 425 F degrees
• Mix cream cheese, confectioner's sugar, and butter. Set aside.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Roll the dough out into a 16.9 inch rectanble. Spread with the cream cheese mixture.
• Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 one inch strips. Gently twist ends of strips in opposide directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F until brown, about 15 minutes. Remove from baking dish while still hot with a metal spatula and place on heat proof serving tray.
• Delicious hot right out of the oven even outside while it is snowing. My husband says these are delicious.

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 GLAZED BACON PASTRY TWISTS

Steps:

• Pastry:.
• Preheat oven to 350 degrees.
• Roll each biscuit out into a long strand, about 8 to 10 inches in length.
• Wrap one slice of bacon around each biscuit strand in a twist.
• Twist each strand to tighten slightly.
• Bake on each side for 10 to 15 minutes.
• Glaze:.
• Mix powdered sugar, maple syrup and vanilla in a dish; stir until smooth.
• Drizzle glaze in a zig-zag motion over the length of each twist.
• Let stand for 5 minutes.
• Serve warm for best results!