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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 16 |
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If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.Deanna Richter, Elmore, Minnesota Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
3 tablespoons sugar |
1 egg |
1 teaspoon maple flavoring |
1/2 teaspoon salt |
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup sugar |
1/3 cup chopped walnuts |
1 teaspoon ground cinnamon |
1 teaspoon maple flavoring |
1/4 cup butter, melted |
glaze: |
1 cup confectioners' sugar |
2 tablespoons butter, melted |
1 to 2 tablespoons milk |
1/2 teaspoon maple flavoring |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place one circle on a greased baking sheet or 12-in. pizza pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal.
4. Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 18-20 minutes or until golden brown. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze. Yield: 16 servings.
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