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Maple Butter Twists 
 
INGREDIENTS:
  • 1 package dry yeast
  • 1/4 cup warm water
  • 1/4 cup butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup hot scalded milk
  • 2 unbeaten eggs
  • 3 1/4 - 3 1/2 cups flour
  • 1/4 cup soft butter
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup Maple Grove Farms maple syrup
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon maple flavoring
  • 1/2 cup  walnuts
DIRECTIONS:
Soften: 1 pkg dry yeast in 1/4 cup warm water.

Combine: 1/4 cup butter, 3 tablespoons sugar, 1 /12 teaspoon salt and 1/2 cup hot scalded milk in a large bowl.

Stir in: 2 unbeaten eggs and softened yeast.

Gradually add: 3 1/4 -3 1/2 cups flour to form stiff dough. Beat well after each addition. Cover with plastic wrap. Let rise in a warm place until light, 1 to 1 1/2 hours.

Cream: 1/4 soft butter.

Add: 1/2 cup firmly packed brown sugar, 1/3 cup sugar, 1/4 cup Maple Grove Maple Syrup, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/2 teaspoon maple flavoring, 1/2 cup walnuts. Cream well.

Toss dough on well floured surface and coat with flour. Divide in half. Roll out one part to 14 x 8 inch rectangle. Spread with half the filling. Roll up starting with the 14 inch side. Cut roll in half lengthwise. Twist strips together, cut sides up. Shape into a ring in well greased 8 or 9 inch round pan. Repeat with remaining dough. Cover. Let rise in warm place until light, about 45 minutes.

Bake at 350F for 25-30 minutes. If desired, frost with powdered sugar icing.