Maple Twist Coffee Cake

Name: Maple Twist Coffee Cake
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup whole warm milk (110° to 115°); 1/4 cup butter, softened; 3 tablespoons sugar; 1 large egg, room temperature; 1 teaspoon maple flavoring; 1/2 teaspoon salt; 2-3/4 to 3 cups all-purpose flour; 1/2 cup sugar; 1/3 cup chopped walnuts; 1 teaspoon ground cinnamon; 1 teaspoon maple flavoring; 1/4 cup butter, melted; 1 cup confectioners' sugar; 2 tablespoons butter, melted; 1 to 2 tablespoons whole milk; 1/2 teaspoon maple flavoring

17 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup whole warm milk (110° to 115°)
1/4 cup butter, softened
3 tablespoons sugar
1 large egg, room temperature
1 teaspoon maple flavoring
1/2 teaspoon salt
2-3/4 to 3 cups all-purpose flour
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon maple flavoring
1/4 cup butter, melted
1 cup confectioners' sugar
2 tablespoons butter, melted
1 to 2 tablespoons whole 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, 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 1 circle on a greased
4

or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal.
5

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 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
6

Bake at 375° until golden brown, 18-20 minutes. 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.