Although I don’t always eat maple syrup on my pancakes, I pretty much love anything maple flavored: Maple Pecan Creams, Maple Pecan Cupcakes, Maple Pecan Blondies, Maple Almond Butter Cookies, White Cupcakes with Apple Filling and Maple Frosting, etc. Clearly I like to pair maple with pecans, but I think you get the point ;). So when I saw this recipe on Pinterest, it immediately caught my eye. Maple and pecans? Yeah, I’m all over it haha. It’s sort of like a maple flavored cinnamon roll, except in twist form – so cute and just as tasty as they are cute! They aren’t as gooey as classic cinnamon rolls, but almost and the maple flavor is delicious. And your house will smell like maple heaven =). Everyone in my family loved them and I’ll definitely be making them again soon. Enjoy!
Maple Twists
for the dough:
3 cups bread flour
3/4 cup milk
1/4 cup butter
3 tbsp sugar
1/2 tsp salt
1 tbsp active dry yeast
1 tsp maple extract
1 egg
for the streusel:
1/4 cup butter, melted
1/2 cup white sugar
2/3 cup chopped pecans
1 tsp ground cinnamon
1 tsp maple extract
for the glaze:
1-1/2 cups powdered sugar
2 tbsp butter, melted
1-2 tbsp milk
1/2 tsp maple extract
1/2 tsp vanilla extract
1. Heat milk and butter until very warm. Dissolve yeast in milk/butter mixture. Mix in sugar, salt, egg, maple extract and 2 cups of flour. Add remaining flour 1/2 cup at a time (you may not need all 3 cups). Knead until dough becomes smooth and elastic, about 5 minutes. Place dough in oiled bowl, cover with plastic wrap and let rise until doubled in size.
2. While the dough rises, mix all streusel ingredients.
3. After the dough rises, divide it into 2 pieces. Roll each piece into a 12 inch circle. Place the first circle on a greased baking sheet. Top the first circle with half the streusel mixture. Repeat with 2nd circle.
4. Find something that is 2 inches across (I used a biscuit cutter) and center it on the circles (press down a little to make a mark). Using a knife, cut from the outer edge into the marked circle, making 16 wedges.
5. Gently lift and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
6. Lightly cover with plastic wrap and let rise for 45 minutes to an hour. Bake in a 375 degree oven for 18-22 minutes. Remove from oven and let rest for 5 minutes. Whisk all glaze ingredients together. Drizzle glaze over warm twists.
*adapted from Fake Ginger
