Maple Butter Twists

By cheeserohan

Ingredients

• 1/4 cup warm water
• 1 package active dry yeast
• 1/2 cup milk
• 1/4 cup butter
• 3 Tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 2 eggs
• 3 1/4 to 3 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/4 cup butter softened
• 1/4 cup pure maple syrup
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon maple flavoring (optional)
• 1/2 cup chopped walnuts, toasted
• 1 cup powdered sugar
• 3 to 4 teaspoons water

Preparation

Step 1

1. In a bowl, mix warm water and yeast; let stand 5 minutes. In saucepan, heat and stir milk, 1/4 cup btter, 3 Tablespoons sugar, and salt just until warm (120 to 130F) and butter almost welts. Mix with yeast mixture; stir in eggs. Using wooden spoon, stir in as much of the 3 1/4 to 3 1/2 cups flour as you can.

2. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into ball. Place in greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (1 to 1 1/2 hours).

3. For filling: In small bowl, combine brown sugar, 1/3 cup sugar, 1/4 cup softened butter, maple syrup, 2 Tablespoons flour, cinnamon, and if you like, maple flavoring. Stir in nuts.

4. Punch dough down. Turn out onto floured surface. Divide in half. Cover, let rest 10 minutes. Lightly grease 2 8 x 1 1/2 inch round baking pans; set aside. Roll one portion of dough into 14 x 8 rectangle. Spread half of filling over rectangle. Starting from a long end, roll up dough, pinch edges to seal. Bring ends togetherto form ring. Place ring, seam side down, in a prepared pan. Using small sharp knife, make 8 cuts around edge of dough at even intervals, cutting nearly all the way through to center. Turn each cut portion cut side up. Repeat with remaing dough and filling. Cover; let rise in warm place until nearly double (45 minutes).

5. Bake in 350F oven 25 to 30 minutes or until golden. For icing: In bowl, mix powdered sugar and enough of the 3 to 4 teaspons water for drizzling consistency. Drizzle over rolls. Serve warm or cooled.