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!
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!
