Maple Butter Twist Kuchen Recipes

Steps:

• 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. , 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. , 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 baking sheet 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., 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., 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.

Steps:

• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• (At this point dough can be refrigerated 3-4 days.) Cover and let rise in warm place until double, about 1 1/2 hours.
• Punch dough down.
• Divide dough in half, using 1/2 at a time.
• Roll dough into rectangle, 15"x9".
• Cream the filling ingredients together.
• Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
• Roll up, beginning at wide side.
• Pinch edge of dough into roll to seal well.
• Stretch roll to make even.
• With sealed edge down, shape into ring on lightly greased baking sheet.
• Pinch ends together.
• With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
• Twist each section on its side with the cut side out.
• Let ring rise until double.
• Bake 20-25 minutes at 350 degrees until top is golden brown.
• While warm, frost with icing.

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.