Prep 3 hrs 30 mins
Cook 20 mins
This recipe came from my sister. Prep time includes letting the dough rise twice. Although time consuming, the end product is so worth it. Sit back and enjoy the compliments!
- 2 packages active dry yeast
- 1⁄2 cup warm water (105-115 degrees)
- 1⁄2 cup lukewarm milk (scalded then cooled)
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1⁄2 cup shortening, butter or 1⁄2 cup margarine, softened
- 4 1⁄2-5 cups flour
- 1⁄4 cup soft butter
- 1⁄2 cup brown sugar
- 1⁄3 cup sugar
- 1⁄4 cup maple syrup
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon maple flavoring
- 1⁄2 cup chopped walnuts
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon maple flavoring
- 2 -3 teaspoons milk
- 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.
My MIL has been making this for years. It is soooooooooo good. I just made some for tomorrow's breakfast but I cannot guarantee I can wait that long to have a big fat slice of this amazing classic treat.
Delicious! I made a 1/2 recipe (1 twist) making the dough the night before and using the shortening option. In the morning, I removed the dough from the refrigerator and let it double in size. I then proceeded with the recipe as written. My family really loved this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!
A nice variation on the Swedish Tea Ring-type yeast coffee cake. I cut the whole recipe in half and used my bread machine to make the dough. This went over well with my maple loving kids and husband. They would probably have preferred more glaze, but since the whole cake was so sweet, I didn't think it really needed it. We'll definitely make this again.