Maple Twists – a maple flavored dough with a cinnamon sugar nut mixture twisted inside and drizzled with a maple glaze.
I know, I know, what’s so happy about a Monday?
I look forward to Mondays because my husband goes back to work after the weekend and I can finally clean up all the messes he made because, let’s face it, there’s no point in cleaning up when he’s home. He’s just going to go right back behind me and make another mess!
The good thing about weekends? I get to make my favorite meal: BREAKFAST! I came across these maple twists the other night and have been thinking about them ever since. My husband had asked if I would make him pancakes on Sunday but I figured these would be just as good.
And they were.
Times a billion.
They’re basically maple flavored dough with a cinnamon sugar nut mixture twisted inside and then a sinful maple glaze on top. Probably the best breakfast pastry I’ve made in a long time. Between the 3 of us, we managed to kill the entire ring in one day!
One tip: don’t add more nuts that the recipe calls for. I added an extra handful because it didn’t look like enough and they all fell out when I did the twisting!
For the dough:
- 2 & ¾ to 3 cups all purpose flour
- ¾ cup milk
- ¼ cup butter
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon active dry yeast
- 1 teaspoon maple extract
- 1 egg
For the streusel:
- ¼ cup melted butter
- ½ cup white sugar
- ⅓ cup chopped nuts (I used pecans)
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 to 2 tablespoons milk
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, ½ teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour ½ cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).
- While the dough rises, mix all streusel ingredients.
- After the dough rises, divide it into 2 pieces. Roll each piece into a 12â€³ circle. Place the first circle on a buttered baking sheet. Top the first circle with ½ of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd circle).
- Find something that is 2 inch across and center it on the circles (press down a little to make a mark). Using scissors or a very sharp knife, cut from the outer edge into the cup mark, making 16 wedges.
- Gently life and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
- Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375 oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest for 5 minutes. Whisk all glaze ingredients together. Drizzle glaze over warm twists.
Want more breakfast pastries?