Maple Butter Twists
|Flour||3 1⁄2 Cup (56 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Yeast||1 Tablespoon (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|White sugar||1⁄3 Cup (5.33 tbs)|
|Softened butter||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Maple extract||1⁄2 Teaspoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Tablespoon|
|Maple extract||1⁄4 Teaspoon|
Grease 2-8 inch round cake pans.
In large bowl, combine 1-1/2 cups flour with the next 3 ingredients.
In a small saucepan, heat milk andmargarine until very warm.
Add with the eggs to the flour mixture.
Beat with electric mixer on low speed until moistened, then beat 3 minutes on medium speed.
Stir in remaining flour.
Place in greased bowl, cover and let rise 1 -1/2 hours.
Combine all filling ingredients, except nuts, in small bowl.
Beat with electric mixer on medium speed, 2 minutes.
Stir in nuts.
Divide dough in half.
Roll each half to a 14 x 8 inch rectangle.
Spread each with half of filling.
Roll up from long side as for jel-lyroll; seal edges.
Cut each roll.in half lengthwise.
Twist the two halves together and seal ends.
Place each twisted roll in a prepared pan circle; flatten with fingertips.
Cover; let rise 1 hour.
Heat oven to 350 degrees.
Bake 25-30 minutes.
Remove from pans immediately.
Combine glaze ingredients until smooth and drizzle over coffee cake while still warm.