Maple Breakfast Twist

Ingredients:
Dough:

2 packages dry yeast
¼ C. warm water

½ C. milk, scalded

⅓ C. sugar

¼ C. butter

1½ t. salt

½ t. maple extract

1 unbeaten egg

2½ C. all purpose flour

Filling:

½ C. sugar

1 t. cinnamon

1 t. maple flavoring

½ C. chopped walnuts

Combine all filling ingredients.

Glaze:

1 C. powdered sugar

½ t. maple flavoring

2 to 3 T. milk

Directions:

1. Add yeast to warm water.
2. In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla. 
3. Cool to lukewarm.  
4. Blend in egg and softened yeast.
5. Gradually add the four to make a soft dough.  
6. Beat well.   
7. Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
8. Mix Filling ingredients.
9. After dough has risen divide into 3 equal balls. 
10. On lightly floured surface roll out one ball of dough to a 10 inch circle.  
11. Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  
12. Brush dough with 2 tablespoons melted butter and sprinkle with ⅓ of the filling.  
13. Continue in same manner, forming 2 more layers and ending with the filling.  
14. Use a glass to mark a 2-inch circle in the center of the dough (do not cut through the dough).  
15. Cut from outside edge to circle forming 16 pie-shaped wedges.  
16. Twist each of the 3-layered wedges 5 times.  
17. Let rise in warm place until doubled in bulk.  
18. Bake at 350° F for 20-25 minutes until golden brown.  

For Glaze:

1. In a small bowl combine powdered sugar, flavoring and milk till smooth.  
2. Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.
3. Drizzle with glaze while still warm.