Thursday, July 30, 2009

MAPLE TWISTS

I highly recommend that you visit Mennonite Girls Can Cook. They posted a sweet roll recipe that looked delicious; it was called Charlotte Rose's Maple Twists. Three hours later, this beauty was cooling on my kitchen counter. It may sound complicated, but it really isn't and the final product is a show stopper.

CLICK ON THIS PHOTO TO GET A BETTER LOOK.

DOUGH
2 and 3/4 to 3 CUPS ALL PURPOSE FLOUR
3/4 CUP MILK
1/4 CUP BUTTER
3 TABLESPOONS SUGAR
1/2 TEASPOON SALT
1 TABLESPOON DRY ACTIVE YEAST
1 TEASPOON MAPLE EXTRACT
1 EGG

Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, 1/2 teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour 1/2 cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).

While the dough is rising, make the streusel:
1/4 cup melted butter
1/2 cup white sugar
1/3 cup chopped nuts (I used pecans)
1 teaspoon cinnamon
1 teaspoon maple extract
Mix everything together and set aside.

ASSEMBLY
After the dough rises, divide it into three pieces. Roll each piece into a 12" circle. Place the first circle on a buttered 14" pizza pan (I used parchment paper and sprayed it a little). Top the first circle with 1/3 of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd and 3rd circles).

Find something that is 2" across (like a dixie cup) and center it on the circles (press down a little to make a mark). Using scissors, cut from the outer edge into the cup mark, making 16 wedges. Sounds confusing, but a picture is worth a thousand words, so here is what it will look like:


Gently life and twist each section 5 times. Tuck the end in just a little so that it stays twisted. It will look like this:

Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375° oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest for 5 minutes before you top with glaze.

GLAZE
1 cup powdered sugar
2 tablespoons melted butter
1 to 2 tablespoons milk
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract (my tweak)
Whisk until smooth and drizzle over warm rolls.

NOTE: I didn't have any maple extract, so I used a Crescent flavoring called Mapeline (worked great).
 
NOTE: Sorry about the photo quality, the maple twists were too big to fit into my light box, so I had to take the photo on the kitchen counter...like the old days, lol.

34 comments:

Katy ~ said...

Fabulous, fabulous, fabulous!!!!

HoneyB said...

Looks delicious!

Doesn't surprise me that Katy loves this. he he.

Oh, BTW, the Amish are my neighbors. We are flooded with them here. They are also my garden when I can't get to my parents. lol.

Denise said...

Coleen, this looks amazing. Great job

Barbara Bakes said...

You definitely don't have to apologize for the pictures - this looks amazing! And so easy!

Peggy Clyde. said...

I have always loved maple twists. I can't wait to try this. Thanks, again.

A Feast for the Eyes said...

You are the technique Queen! I studied the photo and wondered how you did this...then I scrolled down. I would have never figured that out without your photo.
I see "brunch idea" written all over this. Beautiful.

Wandering Coyote said...

OH MY GOD! I just got up and this superb piece of food porn is just making my eyes pop!

Finsmom said...

This looks unbelieveably incredibly tasty!!!

Krystal said...

that is beautiful! Once it cools off here (in a few months!) I'll be giving this a try!

Cheryl said...

That is interesting I grew up a Mennonite! I love the twists I could eat them all!

betty r said...

This is a great recipe..I've made it many times. Your pics are beautiful.
Thank you for visiting our blog.

Ingrid said...

Coleen that is a true thing of beauty. I wish I had the confidence to try making this but I think its out of skill range.

I agree with Katy fabulous!
~ingrid

Carrie said...

Katy said it, FABULOUS!
It looks amazing! When you go to eat it can you pull the twists out from the loaf (like you can monkey bread)?

Coleen's Recipes said...

To Carrie: Yes, the twists easily pull apart (and go right into my mouth) lol.

Monica H said...

Thanks for the how-to shots. I couldn't figure out how you did it either! This would be perfect on a crisp fall morning. yum!

Lynn said...

Oh yummy. I believe I must make this. Then eat it.

Megan said...

This is beautiful. I'll be making that real soon!

Krista said...

Oh my! I was excited when I read the title of your post in my sidebar. This is better than I ever imagined. Not only is it gorgeous, but I bet it really was delicious. I love baking with yeast, I just never get around to it these days. This post has inspired me...I've got company coming the next two weekends straight. I bet they'd love this for breakfast.

teresa said...

Oh those are just gorgeous! I could eat a whole plate for breakfast!

Jeff said...

There is a ton of amish around here and I love visiting the bakery because everything is flipping amazing. Have no clue how they do it but hey can not turn it down.

Peggy Clyde. said...

See my blog for a comment on the cinnamon rolls.

Lara said...

A-M-A-Z-I-N-G!!!!

Ingrid said...

I just bought some crescent roll dough to make this with. Yeah, I KNOW it's not the same but the kids won't know.

I'll let you know how it goes.
~ingrid

Talita said...

Yummmm... Looks really delicious! Love the way you made it!

Kaitlin said...

Oh my gosh! These look incredible. I know a certain sister in-law of mine that just had a baby THIS week that would LOVE these right about now!! Excellent job!

Bunny said...

Oh Coleen this is wonderful!! I love to work with dough, I'm bookmarking this!!

Faiza Ali said...

Oh wow ! It looks amazing and very yummy ..

Debbie said...

What an impressive looking danish! Wow... that looks fabulous!

Laura said...

Wow that is gorgeous! Thanks for sending it it to the Best Foodie Foto contest.

Tia said...

wow, i'm in awe. that's such a good idea with the twisting method! thanx for the pix too - very helpful.

girlichef said...

This is absolute insanity!!! Seriously, I'm salivating. Big Time. I hope I get up the nerve to make this some day (chalk up another one to the Coleen's Recipes Bookmarks)!!

amanda @ fake ginger said...

Yummy! I just made these and had to come to say thank you! They are delicious and worth any frustration they cause.

Lori said...

It is really beautiful. I just want to reach in there and grab some- I'm thinking it disappeared pretty quick though!

Unknown said...

Wow, these twists look wonderful! Do you think this same recipe could be substituted with brown sugar and pure maple syrup, If so, what would be your recommendations on preparing?