Friday, July 24, 2020

Maple Breakfast Twist

2 packages dry yeast
1/4 C. warm water
1/2 C. milk, scalded
1/3 C. sugar
1/4 C. butter
1-1/2 t. salt
1/2 t. maple extract
1 unbeaten egg
2-1/2 C. all purpose flour

1/2 C. sugar
1 t. cinnamon
1 t. maple flavoring
1/2 C. chopped walnuts
Combine all filling ingredients.

1 C. powdered sugar
1/2 t. maple flavoring
2 to 3 T. milk

  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 1-1/2 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 1/3 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 degrees 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.

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