This puts a whole new spin on breakfast! Maple Twists are like a tear-and-share bread with even more emphasis on tearing; this pastry positively encourages you to grab a twist and bite into it one-handed. Once you do, you'll find a flaky, buttery pastry filled with crunchy pecans coated in sweet maple sugar. Don't forget the creamy maple glaze overtop for a sticky sweet sensation! Maple Twists are guaranteed to wow everyone at brunch and then disappear in a flash. Make sure you save yourself one!
IngredientsFor the dough: • 3/4 cup milk • 1/4 cup butter • 2 3/4 cups flour, plus more as needed and divided • 3 tablespoons sugar • 1/2 teaspoon salt • 1 tablespoon active dry yeast • 1 teaspoon maple extract • 1 egg For the filling: • 1/4 cup butter, melted • 1/2 cup white sugar • 1/2 cup pecans, chopped • 1 teaspoon cinnamon • 1 teaspoon maple extract For the glaze: • 1 cup powdered sugar • 2 tablespoons butter, melted • 1 tablespoon milk, plus more as needed • 1/2 teaspoon maple extract • 1/2 teaspoon vanilla extract
Lightly grease a bowl. Set aside.
In a small saucepan, warm 3/4 cup milk and 1/4 cup butter over low heat until warm.
Pour the warm milk mixture into the bowl of a stand mixer fitted with a dough hook attachment.
Add in 1 cup flour, 3 tablespoons sugar, 1/2 teaspoon salt, the yeast, 1 teaspoon maple extract, and the egg.
Beat the mixture on low for 2 minutes.
While continuing to beat, gradually add the remaining flour. Beat on medium speed until a soft dough forms. Add more flour if the dough doesn't appear to be coming together.
Increase the speed to medium-high and beat until the dough is soft and supple, for about 6 minutes.
Lightly flour a work surface. Transfer the dough to the prepared work surface.
Knead the dough with your hand until it is smooth and elastic, about 1 minute.
Form the dough into a ball. Place the dough ball in the prepared bowl. Cover the dough loosely and let it sit in a warm place until doubled in size, about 45 minutes-1-1/2 hours.
Prepare two baking sheets by layering a cooling rack on top of a baking sheet and lining it with parchment paper.
In a small bowl, combine 1/4 cup melted butter with the white sugar, pecans, cinnamon, and 1 teaspoon maple extract.
Once the dough has risen, divide it into two pieces. Roll each piece into a 12-inch circle.
Place the first circle on the prepared sheet pan. Top the first circle with 1/2 of the filling mixture, spreading it as thin as possible.
In the center of the dough round, mark a circle about 2 inches in diameter. Using kitchen shears or a knife, cut from the outer edge of the dough to the edge of the center mark, making 10-12 wedges.
Gently lift and twist each wedge a few times, tucking in the end so it stays twisted.
Repeat the rolling, filling, and twisting process with the remaining dough and filling mixture.
Lightly cover the pastries with plastic wrap. Let the dough rise for 45 minutes-1 hour.
Preheat the oven to 350 degrees F.
Bake until the top is lightly golden-brown, for about 18-22 minutes.
Transfer the twists from the oven and let cool for 5 minutes.
Whisk the powdered sugar, remaining melted butter, remaining milk, remaining maple extract, and the vanilla extract together into a glaze. Add more milk if the glaze is too thick.
Drizzle the glaze over the twists.