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.

It is a LOT easier than it looks!!

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.

Gently lift and twist each section 5 times. Tuck the end in just a little so that it stays twisted. You should have 16 twisted sections.

 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.