Maple Twist Recipe (The pictures I refer to are already posted on a previous post) Dough: In a small bowl, Dissolve 1 package of yeast in 1/4 cup warm water Scald 2 cups of milk. In a large mixing bowl put 1/3 cup white sugar, 1/2 cup butter (1 stick), and 3 teaspoons of salt ( can reduce that for a low sodium diet) Stir ingredients until blended. Let the solution cool to warm to the touch. In a small bowl add 3 eggs and beat until smooth. Add the eggs and the yeast into the large mixing bowl and stir until blended. Add 4 cups of flour and stir until smooth (no lumps) consistency. Add 2 more cups of flour and mix in until lump free and smooth. It will be more moist than regular bread dough so scrap the sides of the bowl and form the dough into a round ball with your scraper. Take some softened butter in your hand and spread over the top of the dough to keep it moist while rising. Cover the bowl with a cloth and let the dough rise for 1 1/2 hours. Filling: 1/2 cup white sugar 1 cup brown sugar 1/2 cup softened butter (not melted) 1/2 cup maple syrup (pure maple syrup is the best) 1 teaspoon cinnamon 1 teaspoon maple flavoring 4 tablespoons Flour 1/2 cup walnuts or pecans (optional, especially those with allergies) In a medium size mixing bowl, add all ingredients listed above and blend by hand until smooth. When dough is ready, remove from bowl onto a floured surface. Split the dough into two pieces of equal size. With a rolling pin, roll the first piece of dough out into a rectangle about the size of a small cookie sheet. (See picture 1) Spread half if the filling on the dough (picture 1). Roll the dough into a cylinder (pictures 2 and 3). Cut the dough down the middle of the cylinder and stop about 1/2 inch from the end (picture 4) Twist the two pieces of dough keeping the layered side of the piece facing up (picture 5). Place the dough onto a foiled lined large cookie sheet. (Picture 6) Bake in 325 degree oven for 25 to 30 minutes. Repeat the process for the second piece of dough. Bake when first one is done. Icing: Melt 2 tablespoons butter In a small bowl add the butter and 1 1/4 cup powdered sugar. Add enough milk (about 1 to 2 tablespoons ) to make the mixture smooth but not runny. If it is runny, just add more powdered sugar. Remove the baked twist from the foiled pan and place it on a large piece of aluminum foil that is long enough to be able to cover the twist completely. Spread the icing on the top of the twist while it is still hot. Serve while warm if possible and ENJOY!!!!
Posted on: Wed, 25 Jun 2014 04:22:19 +0000
Trending Topics
Recently Viewed Topics
© 2015