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Test Kitchen Approved

Maple Twists

Time: 3 hours

Yield: 12 servings

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About

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 over top 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!

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Ingredients

  • For the dough:
  • 3/4 cup milk
  • 1/4 cup butter
  • 2 3/4 cups flour, plus more, to taste
  • 3 tablespoons white 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, to taste
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon vanilla extract

Directions

Step 1 -Lightly grease a bowl. Set it aside.

Step 2 -In a small saucepan, warm 3/4 cup of the milk and 1/4 cup of the butter over low heat until warm.

Step 3 -Pour the warm milk mixture into the bowl of a stand mixer fitted with a dough hook attachment.

Step 4 -Add in 1 cup of the flour, 3 tablespoons of the white sugar, 1/2 teaspoon of the salt, the yeast, 1 teaspoon of the maple extract, and the egg.

Step 5 -Beat the flour mixture on low for 2 minutes.

Step 6 -While continuing to beat, gradually add the remaining 1 3/4 cups of the flour. Beat on medium speed until a soft dough forms. Add the extra flour, a little at a time, if the dough doesn't appear to be coming together.

Step 7 -Increase the speed to medium-high and beat until the dough is soft and supple, for about 6 minutes.

Step 8 -Using the extra flour, lightly dust a work surface. Transfer the dough to the prepared work surface.

Step 9 -Knead the dough with your hand until it is smooth and elastic, about 1 minute.

Step 10 -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 it doubles in size, about 45 minutes-1-1/2 hours.

Step 11 -Prepare two baking sheets by layering a cooling rack on top of a baking sheet and lining them with parchment paper.

Step 12 -In a small bowl, combine 1/4 cup of the melted butter with the remaining white sugar, the pecans, the cinnamon, and 1 teaspoon of the maple extract.

Step 13 -Once the dough has risen, divide it into 2 equal pieces. Roll each piece into a 12-inch circle.

Step 14 -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.

Step 15 -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.

Step 16 -Gently lift and twist each wedge a few times, tucking in the end so it stays twisted.

Step 17 -Repeat the rolling, filling, and twisting process with the remaining dough and filling mixture.

Step 18 -Lightly cover the pastries with plastic wrap. Let the dough rise for 45 minutes-1 hour.

Step 19 -Preheat the oven to 350 degrees F.

Step 20 -Bake until the top is lightly golden-brown, for about 18-22 minutes.

Step 21 -Transfer the twists from the oven and let them cool for 5 minutes.

Step 22 -In a bowl, whisk the powdered sugar, the remaining melted butter, 1 tablespoon of the remaining milk, the remaining maple extract, and the vanilla extract together into a glaze. Add the extra milk, a little at a time, if the glaze is too thick.

Step 23 -Drizzle the glaze over the twists.

Step 24 -Serve!

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