MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Butter Twists
Categories: Breads, Spices, Dairy, Nuts
Yield: 32 servings

3 1/2 c A-P flour
3 tb Sugar
1 1/2 ts Salt
1/4 oz Env active dry yeast
3/4 c Milk
1/4 c Butter
2 lg Eggs; room temp

MMMMM--------------------------FILLING-------------------------------
1/3 c Packed brown sugar
1/4 c Sugar
3 tb Butter; softened
3 tb Maple syrup
4 1/2 ts A-P flour
3/4 ts Ground cinnamon
3/4 ts Maple flavoring
1/3 c Chopped walnuts

MMMMM---------------------------GLAZE--------------------------------
1/2 c Confectioners' sugar
1/4 ts Maple flavoring
2 ts (to 3 ts) milk

In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a
saucepan, heat milk and butter to 125ºF/52ºC. 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 16" X 8" rectangle. Spread filling
to within 1/2" of edges. Sprinkle with walnuts. 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"
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 @ 350ºF/175ºC for 25-30 minutes or until golden brown. Cool for
10 minutes; remove from pans to wire racks. For glaze, combine the
confectioners' sugar, maple flavoring and enough milk to reach desired
consistency; drizzle over warm cakes.

June Gilliland, Hope, Indiana

Makes: 2 coffee cakes (16 pieces each)

RECIPE FROM: https://www.tasteofhome.com

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