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–+ servings

Maple Twists

BakedClassicCrunchyDessertsHeartyHotKid-FriendlyMildNutsOvenParty FoodPotluckSpecial OccasionSweetVegetarian
Time :3 hours
Yield :12 servings
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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!
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

  • Lightly grease a bowl. Set it aside.
  • In a small saucepan, warm 3/4 cup of the milk and 1/4 cup of the 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 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.
  • Beat the flour mixture on low for 2 minutes.
  • 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.
  • Increase the speed to medium-high and beat until the dough is soft and supple, for about 6 minutes.
  • Using the extra flour, lightly dust 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 it doubles 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 them with parchment paper.
  • 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.
  • Once the dough has risen, divide it into 2 equal 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 them cool for 5 minutes.
  • 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.
  • Drizzle the glaze over the twists.
  • Serve!
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